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What Is the Difference Between Fresh and Aged Cheese?
DryAger, SteakAger, SteakLocker or Custom Build
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...
Artisan Cheese In The New Decade
" . . . First, and happily, the beloved Laura Chenel brand had gotten a new cheese maker and some serious support for simply and significantly better offerings. The standard bearer Fresh Cheve has ...
Addressing The Devil That Plagues Cooks
" . . . As you move from your invincible 20’s to your 30’s and beyond – things begin to change. We lose a few steps, our body doesn’t move quite as fast. We wake up with aching backs from bending a...
How long can I hang a 500g prosciutto?
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.....
Scientists played music to aging cheese to change its taste
" . . . Hip-hop cheese appeared to be on top for most people, having a stronger and more fruity flavor, something regarded as favorable in the context. Of course, the taste test is subjective and n...
Steaklocker?
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...
The Butter that will change the world. Cultured over a week!
Grant Harrington needs to be a household name. He worked under Magnus Nilsson, Gordon Ramsay, etc., but ultimately left to pursue his dream of making butter the right way. He started Ampersand ...
Can these wines be aged?
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...
Koji/shio koji for meat = magic!
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...
Bryan Flannery steaks
Are they worth ordering?
Dry-aging beef at home - ISO of specifics please for 28 days
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...
Does cheap wine age well?
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...
Prime rib roast online
Trying to dry age multiple full prime rib roasts at home, been looking for reasonably priced store to buy the meat. Cheapest I have seen is Costco. Does anyone have other suggestions on where to bu...
How long does Lobel's dry age their meat for?
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...
Aged beef - nasty looking yellowish areas?
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?
Dry Aging Meat at Home
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...
dry aging prime rib
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...
Ty Caton 2013 4 Rows Select
My daughter is getting married tomorrow and was just gifted with a bottle to keep until their 10th anniversary. I am totally unfamiliar with this wine. Does anyone know whether or not this is a g...