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US steak houses, wet aging v. dry aging.
A show on last night (Travel Channel) about iconic steak house in America
and which one wet ages and which one dry ages. After watching it, I think I prefer wet aging. It's actually what I do here at home, so I know it's 'ok'. The dry aging...... well, lets just say it doesn't look nice :-) A wet ager is Gene and Georgettis, and a dry ager is Prime House, both in Chichago. http://www.geneandgeorgetti.com/ The Prime House was rather different in that it had a 'salt wall' in their drying room. Blocks of pink salt said to be 500,000 years old. Supposed to impart some sort of flavouring on the meat. http://www.davidburke.com/restaurant_primehouse.html Other 'notable' mentions were The Palm in NY, Lawrys Prime Rib in LA, and The Grill House in Michigan (along with it's resident ghost, Jack!!) http://www.grillhouse.net/ http://www.lawrysonline.com/theprime...s_gen_info.asp (They still employ the same waiters and waitresses that have been there for 40 years!! http://www.thepalm.com/ I wasn't overly fussed on the look of Lawry's Prime Rib. I like my meat to be seared on both sides and pink in the middle. -- Peter Lucas Brisbane Australia "As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though." Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous |
Posted to rec.food.cooking
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US steak houses, wet aging v. dry aging.
PeterL > wrote:
> A show on last night (Travel Channel) about iconic steak > house in America and which one wet ages and which one dry ages. > After watching it, I think I prefer wet aging. It's > actually what I do here at home, so I know it's 'ok'. The dry > aging...... well, lets just say it doesn't look nice :-) You certainly have to waste a lot of the beef if it's been dry-aged a long time. Once it's trimmed, there should be only a very faint "rotten meat" smell to what's left. > A wet ager is Gene and Georgettis I'm curious to understand the advantages if any of "wet aging". Steve |
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US steak houses, wet aging v. dry aging.
PeterL wrote:
> The Prime House was rather different in that it had a 'salt wall' in their > drying room. Blocks of pink salt said to be 500,000 years old. Supposed to > impart some sort of flavouring on the meat. > The salt blocks are more likely to be on the order of several hundred million years old - you're about a 1000X off. :-) |
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US steak houses, wet aging v. dry aging.
On Sat, 13 Jun 2009 03:14:21 +0000 (UTC), Steve Pope wrote:
> I'm curious to understand the advantages if any of "wet aging". http://www.goodcooking.com/steak/aging/aging.htm Some sort of aging is necessary. You'd never want to plug a bolt in the head of cow and start cooking it right away unless you're braising it for a long time. -sw |
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US steak houses, wet aging v. dry aging.
Sqwertz > wrote:
>On Sat, 13 Jun 2009 03:14:21 +0000 (UTC), Steve Pope wrote: >> I'm curious to understand the advantages if any of "wet aging". >http://www.goodcooking.com/steak/aging/aging.htm >Some sort of aging is necessary. You'd never want to plug a bolt in >the head of cow and start cooking it right away unless you're >braising it for a long time. Yeah, for sure; what seems wrong though is any sort of claim that so-called "wet aging" is superior to, or equal to, dry aging. In the U.S. beef that is not dry aged could be said to be "wet aged" for usually four to seven days, but that's not really "aging", it's just verbiage for the minimal processing necessary to get beef that's not like jello. (I disagree with your link that the beef becomes more tender. Totally fresh meat will have this awful texture where it sort of wobbles and that's primarily what you're getting rid of in that four-day interval. Maybe it becomes slightly more tender as well, but not remotely in the manner of dry-aging.) Steve |
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US steak houses, wet aging v. dry aging.
Chemiker wrote:
> About 6 mos ago, we splurged and went for some custom > cut Angus, intending to experiment with it. We're both > familiar with this particular cut of Angus so there were to be > no surprises. I wrapped in cheesecloth and put it into a > compact fridge at 42 d for a week. Then I grilled it on > black iron. It was wonderful, and better than any I've ever > tasted out of my kitchen. It's a good idea to leave steaks unwrapped in your fridge until the meat surface gets a ugly dried-out appearance. This will allow you to fry up a beautiful, appealing steak. Don't overdo it though... > > Alex, a believer |
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US steak houses, wet aging v. dry aging.
PeterL said...
> A show on last night (Travel Channel) about iconic steak house in America > and which one wet ages and which one dry ages. > > After watching it, I think I prefer wet aging. It's actually what I do > here at home, so I know it's 'ok'. The dry aging...... well, lets just say > it doesn't look nice :-) The show is "Food Paradise: Steak Paradise" OR "Food Paradise: Steak Paradise, Second Helping" I've seen both. The programs are repeated once or twice a month. If I could afford dry aged meat, that's all I'd eat. It's nice to see the voted **** steakhouses showcased on the shows but, I want to imagine that there must be one better than them all just down the street home! Meanwhile, I leave my steaks in the package in the fridge to up until the green slime, then salt and pepper and grill rare. The best! Andy -- "I only know what I read. NOT what I'm talking about!" --Andy |
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