I was reading Harold McGee's "On food and cooking" and came across the following (in the context of aging meat): "the flavor and texture of beef keep improving for a month or more, especially when whole, unwrapped sides are dry-aged at 34-38 F and at relative humidity of 70-80%". It also says that before modern refrigerators were invented, it was normal to store meat at room temperatures for weeks.
However, it is usually recommended to keep meat in refrigerator only for a few days because of bacterial growth.
How long do you think is the optimal time to dry-age your meat in refrigerator (without any special equipment)? I have never really tried keeping meat in my refrigerator for more than a few days and before looking into it, I thought it was best to eat meat as quickly as possible.
Submitted November 11, 2014 at 02:35AM by Echows http://ift.tt/1AWe8iR meat
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