Kickstarter Stuff

[Moonliner]

The Steak Locker. I want but sending Headliner to college has pretty much cleaned out my toy budget for a few years.

Originally Posted by Kickstarter

developing the very first commercially available fridge that professionally and safely dry ages prime cuts of beef.

But I do wonder, how is this different than a small fridge like:



Which I already have.

[RStar]

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.

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:

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.

[Moonliner]

Originally Posted by RStar

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.

I've tried the "Alton Brown" method. It's bunk. It made the steak worse.

Originally Posted by RStar

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.

In the article I linked to, The "Fuzzy meat cake" hypothesis is shown to be unfounded.

[RStar]

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.

[Moonliner]

Interesting "Disneyland Paper Mosaics" but aren't we dealing with a few copyright issues here?

[RStar]

Originally Posted by Moonliner

Interesting "Disneyland Paper Mosaics" but aren't we dealing with a few copyright issues here?

I think it will get shut down if Disney catches wind of it...

[Moonliner]

Kickstarter does seem to be a hot bed for copyright/patent infringement.