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humanodon  ·  4089 days ago  ·  link  ·    ·  parent  ·  post: How I Learned to Stop Ordering 'Thai Spicy' | Serious Eats : New York

Most beef sold as steak is dry aged for at least three weeks, but the dry-aging room at Peter Luger is especially well-known. I have a friend from South Africa who told me to take a whole Scotch fillet (or what I'd call a rib-eye) and hang it in my fridge for a few weeks until the outside turns black, then to slice it and cook it for the best steak. I guess that's the basic dry-aging right there.

I didn't do it though, as I had a really small fridge, but I do wonder.