contradicting itself: the bad kind. Science by definition
needs to be open to considering and accepting contradictory
evidence and redefining “facts.” Heck, if new theories
weren’t allowed to be formed or conclusions debunked with
further experimentation, we’d still believe in crazy things
like spontaneous generation, static universes, and even that
searing meat seals in juices. And then where would we be?
I bring this up because I once went through great pains to
test and explain precisely why you cannot dry-age meat at
home—no way, nohow. But now I’m going to explain to
you exactly how you can dry-age at home, how relatively
simple it is, and how it can vastly improve the eating quality
of your steaks and roasts to the point that they are better
than what you can buy at even the best gourmet
supermarket.
Now before you call up the National Committee of Good
Science and send them to confiscate my calculator (by
which I mean my head), let me explain that I still stand by
100 percent of what I wrote earlier: if you are starting with
individual steaks, dry-aging at home is not feasible. When I
tried dry-aging steaks at home, blind tasting showed that
between the first day and the seventh day of such aging,
there was absolutely zero perceptible improvement in the
eating quality of the steaks.
But we all know that individual steaks is not how meat is
dry-aged by professionals, right? They start with whole sub-
primals—large cuts of meat with bones and fat caps fully
intact, aging them uncovered in temperature-, humidity,-
and airflow-controlled rooms designed to allow them to age
for weeks or months without rotting. The question is, how
nandana
(Nandana)
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