Text 7770, 115 rader
Skriven 2013-12-11 23:57:02 av Dale Shipp (1:261/1466.0)
   Kommentar till text 7750 av Michael Loo (1:123/140)
Ärende: Re: Aged 575
====================
 -=> On 12-10-13  18:16,  Michael Loo <=-
 -=> spoke to Dale Shipp about Aged 575 <=-


 DS> What is the deal with "aged" beef?

 ML> You tell the story of the hung poultry in the butcher
 ML> shops in England 40-50 years ago. Extrapolate that to
 ML> beef, but bear in mind that standards of hygiene are
 ML> a bit better now and over here.

Yep -- an oft told tale by me.  Also the fact that we had to cross the
street rather than going by the butcher because of the smell of the meat
being hung (not just the fowl).  Also the fact that if we did eat
British beef, we had to trim off all the fat because it had a really
"off" taste to us.

 ML> The purpose of aging beef is twofold: changing the taste,
 ML> making it riper and more complex; and changing the texture,
 ML> making it less stringy and both firmer and tenderer.

I've read that -- but not been directly exposed to it.  I did go into a
restaurant while on tour that had a curing room with a glass window as
you walked in.  They had rib roasts sitting on a rack that I would have
tossed into the bin.

 ML> The mechanisms are: enzymatic action inside the muscles,
 ML> shortening the protein chains and making the meat more
 ML> tender; breakdown of fatty tissues and connective tissue
 ML> adding tenderness and flavor, but one has to be careful,
 ML> because there's a fine line between broken-down and rancid;

All I can picture is the rancid.

 ML> The main techniques used are twofold. Wet-aging is a recent
 ML> technique. You essentially take the meat and sling it into a
 ML> bag and let it macerate in its own juice. Before vacuum
 ML> sealing and proper hygienic techniques, this wouldn't have

Does that happen in cryovac primal cuts of meat?


 ML> The economic advantage goes of course to the wet method, but
 ML> the dry method is widely reputed to produce a tenderer and
 ML> more flavorsome product. I like them both; I also like fresh-
 ML> slaughtered beef. My preferences are long-aged wet-aged,
 ML> because that bloody flavor is what I have become accustomed
 ML> to, with second place going to moderately aged dry-aged,
 ML> because I don't care for the really concentrated cheesy
 ML> moldy taste of the good stuff. On the rare occasions when
 ML> I've had a completely fresh cut from a really good breed of
 ML> cattle, I've liked that too.

That is the sort of info I was hoping for with my question.  I.e. a
comparison of the taste.

 ML> I don't think that most people have ever eaten wholly
 ML> unaged beef. I have, on farms here and in Europe, and
 ML> it's fine but not as tender as one expects. The stuff
 ML> you get in restaurants is usually "wet aged," and this

What about the meat we buy in the supermarket -- e.g. those porterhouse
steaks we got from BJs one time when you were here.

 ML> Beyond a month, you get a taste that I don't like - many
 ML> refer to it as being like blue cheese, no surprise as at
 ML> this point fungal growth becomes a major factor. I believe
 ML> I have never had the superfancy connoisseur cuts that have
 ML> been aged 60-120 days, but I bet they'll be gross.

I like bleu cheese -- as a cheese and in blue cheese dressing for a
salad.  I once had blue cheese on a hamburger and thought it was awful.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple-Cranberry Crisp
 Categories: Dessert, Posted
      Yield: 9 Servings
 
  1 1/2 c  Quick-Cooking Oats
    1/2 c  Brown Sugar
    1/3 c  Flour
    1/2 ts Ground Cinnamon
    1/3 c  Crisco -- Melted
      1 tb Water

MMMMM--------------------------FILLING-------------------------------
     16 oz Whole Cranberry Sauce
      2 tb Cornstarch
      5 c  Apples -- Peeled And Sliced
 
  Heat oven to 375.  For topping, combine first four ingredients; mix
  well. Stir in melted crisco and water; mix until crumbly.  Set aside.
  For filling, combine cranberry sauce and cornstarch in large
  saucepan; mix well.  Heat over medium high heat, stirring
  occasionally, 2 minutes or until sauce bubbles.  Add apples, tossing
  to coat.  Spread into 8" square glass baking dish.  Crumble topping
  over fruit.  Bake 25 to 35 minutes or until apples are tender.  Serve
  warm with whipped cream or ice cream.
  
  Recipe By     : Quaker ad
  
  From Internet mailing list, brand-name-recipes@frontiernet.net
  
  From: Meg Antczak <meginny@frontiernet.Date: Mon, 04 Jan 1999 22:07:16
  ~0500
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:07:25, 12 Dec 2013
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