Aging

Hi all! Trying to age some of my vintage armetale cook and dinnerware for a more rustic vibe. I’ve seen some people manage to get their pieces almost black by putting them in the dishwasher, but mi...

by Melanie Wong 2 months ago

News on an experiment to store wine in the ocean. interesting comments from Raj Parr on textural changes. The rocking motion would be of concern to me. Also that none of the bottles displayed h...

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 7 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?