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Unusual Eating Habits
I just saw this article today from the WSJ about high class restaurants aging their steaks for months and charging a high premium for them.

Steak Aging Goes Beyond Weeks to Months for Some Chefs. Results may be too funky for some carnivores, but others enjoy greater tenderness and flavors reminiscent of ‘roasted hazelnuts’

Quote:The hottest menu item at New York restaurants may be a plate of rotting beef.

Dining spots around town are offering steaks that have been aged anywhere from 90 to 180 days, pushing the limits well beyond the typical aging period of 21 to 45 days. Restaurateurs and chefs say the added time allows for greater tenderness and depth of flavor than the norm.

“I’ve been describing it like the taste of roasted hazelnuts and dehydrated mushrooms,” says Billy Oliva, executive chef of Delmonico’s. The lower Manhattan restaurant is marking its 180th anniversary by offering a 180-day dry-aged bone-in rib eye, served on a keepsake plate, for $380. The special is offered through Oct. 14.

I thought this may be a new fad, but apparently its not. I did a search and came up with quite a few sites that discuss this technique.

How Long Should Steak Be Dry Aged? — The Meat Show
About Coronavirus - “Suddenly I begin to understand why Charlie gets so excited over taking a walk outside.”
The British used to do this a lot a hundred years ago or more. It was mentioned in the movie, Shogun.

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