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any foodies amongst us?

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MasterJedi
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Joined: 22 Oct 2010
Age: 51
Gender: Male
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Location: in an open field west of a white house

29 Jun 2011, 9:53 am

okay, I'm looking up how to dry age a steak at home.

Apparently, you do it in the fridge - bare - no covering except for a paper towel. You let it sit in the fridge for three days. My concern is when it turns gray. I've always thought that when meat turns colors other than pink and red like gray and green was bad - very bad.

See, I'm trying to find new and tasty ways to cook up a ribeye or porterhouse. Dry aging seems like fun and very tasty.

So, is gray bad?


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