Quote:
Originally Posted by Moonliner
I've tried the "Alton Brown" method. It's bunk. It made the steak worse.
In the article I linked to, The "Fuzzy meat cake" hypothesis is shown to be unfounded. |
That was a very interesting article! Thanks!
But what I was talking about was to put a cut steak on a plate for three months, which I'm pretty sure would rot- and this guy said as much. What I didn't realize until reading this article, is that you must age whole primal cuts with the fat cap intact, creating the protective layer that protects the meat from rotting. This makes since, but I'm still worried about bacteria at the start of the project....
Oh, and at least this articles agrees with Alton Brown that you can do it in your home fridge, and buying this expensive piece of equipment is unessisary. But I never did try Alton's method, and likey never will now.