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Originally Posted by Moonliner
The Steak Locker. I want but sending Headliner to college has pretty much cleaned out my toy budget for a few years.
But I do wonder, how is this different than a small fridge like:
Which I already have.
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With certain precations, you can dry age meat in your fridge (or at least Alton Brown said so). But I think only for a few days safely. While this improves flavor, it is nothing compared to the real time used in proper aging- 21 to 70 days. If you put a steak on a plate uncovered in your fridge, what would it look like in almost 3 months? Yeah, a fuzzy meat cake.
So, to answer your question, this is what they say:
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Some people dry age steaks inside their regular fridge. This is not recommended (in fact, it is illegal in a commercial environment) as the environment in your fridge is not suitable for dry aging. Even popular dry bag short term dry aging can be dangerous. In the main this is due to the high humidity and highly fluctuating temperature in your household fridge that promotes bacterial growth which in turn can cause foodbourne illnesses and ruin your meat. In addition to high humidity, it lacks a germicidal inhibitor such a Spectrum UVC lamp.
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