Aging

We decided to try out the Flannery Steaks 'helluva deal' rib-eye steaks this last week. They are about $24/steak for 12oz steaks: and one doesn't know if they are the midwestern angus or the calif...

So, who here makes fruitcake and ages them? I received a great recipe for white fruitcake, which I have made in the past. It's wonderful. However, there were no instructions on aging, which I am in...

Hello Everyone, I've been reading up all I can on dry aging steaks at home. I started by reading Jess Pryles' article on dry aging. That setup looked interesting, but the fridge used in the setu...

I've made a 500g prosciutto (pork belly) I cured it in salt and herbs for 36 hours and now I am hanging it in my refrigerator for the next 6 weeks or until it loses about 30% of its water content.....

by NateHevens 6 years ago

http://steaklocker.com/ Anyone ever heard of this? Anyone using it? I'd love to read thoughts on this thing. Basically, it's an at-home steak dry-aging machine. Seems expensive for what it do...

I have a few reds that I 'm considering aging. The question is, is it worth it? Some time in the mid 1980s, I bought a relatively inexpensive Australian Cabernet Sauvignon, and somehow it got los...

by carophil11 4 years ago

I've recently become obsessed with working on fermentation projects (kimchi, lacto-fermented everything, yogurt, miso, kombucha, even soy sauce). I recently bought some koji-kin (aspergillus oryza...

by ibstatguy 13 years ago

Are they worth ordering?

by c oliver 7 years ago

Today or tomorrow I'm buying a whole, boneless, ribeye from Costco to dry age. I'm doing this cause I'm reading here how wonderful and easy. But I don't seem to find exact details. Maybe it's he...

by trolley 9 years ago

my neighbor who doesn't drink was cleaning out her cabinets and she gave me two bottles of wine. One is a Concannon Pinot Noir and the other is a giant bottle of Raymond Hill Chardonnay. Both are f...

So I was looking at purchasing dry aged prime steaks from Lobel's New York (https://www.lobels.com/default.aspx) for a special dinner. Dry aging of steaks really improves the flavor and texture of...

I'm new to beef aging. I aged this roast for six weeks. There's some ochre-colored slightly nasty looking parts. See photo below. Is this normal, or should I toss it?

by vikingkaj 5 years ago

This is also included in a larger post, but I am re-posting as a standalone for anyone who is look for a quick guide to dry aging at home. First and foremost, the practice of dry aging or hangin...

HELP! I asked someone to get me a 4 rib rack so I can dry age it for Xmas dinner, but instead she got 2 2 rib racks. It's a long story so I won't bore you with the details. Anyways, can I tie th...