I would seriously advise you against this, here is why and a lil extra info.
There are two main methods of aging. The first is wet aging, which is done in the plastic packs you get meat in when it is bought in bulk (think of when you buy an entire beef tenerloin)
The second is called dry aging. You can do this pretty easily if you have the correct setup. For safely doing dry aging you need to have a fridge which can maintain 32-36 degree F even while you open the door. Larger commercial walk ins have the ability to have the door open and not loose significant cooling, it is able to maintain a constant even with the door open for a minute or two. The next thing that is key is air flow. A commercial fridge uses fans to push air thorough and provide a pretty good airflow. Residential fridges barley do this. Finally you must be able to control humidity, specifically at around 85%. This is near impossible to do with residential fridges.
Finally there is some practicality issues, a good age can be up to a full month! Factor in the fact that you cut off the outer parts of the meat, which means you have to start with a much bigger piece of meat to get a single serving. Finally its generally expected that you have an ultraviolet light in the fridge to help with stray bacteria.
I really wish this was a practical and safe thing to do at home because I would kill to be able to! Plus it majorly give you chef cred :) There is also the safety issue, because if you can't maintain that temp, humidity and airflow while opening and closing the doors, it can be dangerous. Just think about how if you open an oven how it loses so much heat, its the same thing, but reversed.
I buy the thin crust premade from Pillsbury, I start with the gas grill cold. I clean it with the brush, then oil the grill and roll out the dough. Light the grill, cook that side till its brown and maybe a lil chared (if you like it that way, I do) then flip onto the cooler side of the grill. drop your toppings on it, close the lid and try not to check it too often.
My favorites:
-beer tenderloin, asparagus, goat cheese, garlic
-rub with garlic, rosmary and oil. Caramalized onions top with feta or goat cheese
-Margarita
-Alfredo sauce, chorizo, tomatoes sliced, shredded mozzarella and Parmesan
I had the best risotto here in Charlotte, NC white truffle risotto, It was amazing!
I purchased a book recently (its technically a text book for a culinary program) called "on cooking" about $100 but its base recipes, theory, and the science behind it all.
To Clarify, I am looking for a knife roll, kit or bag.....NOT a plastic sheath or blade cover. Sorry for any confusion
@therealchiffonade
lol Great minds think alike right?
Funny thing is I didn't realize people ever use anything other than rice, I made that recipe up on my own from scratch
Ranch Dressing
For dipping fries into, onion rings, on burgers, you name it. Funny thing, I do't like salads! lol
I got a "HOT DOGGER"
Its a toaster where it is made to hold two hot dogs and two buns, the holes are shaped for those things, you can't even do toast on the thing!
Here are my favorites:
Cayenne
Good sea Salt
Good pepper corns
Paprika
Smoked Paparika
Garlic salt
Cinnamon
Cinnamon Sugar
Thyme
Oregano
Parsley
Rosmary
Cream of Tartar
Cumin
Chili poweder
Red Pepper Flakes
Chicken broth shaker
Use it as a base to made from scratch tomato sauce
simmer meat in it for tacos or other Mexican dishes
Grilled Cheese!
you can go classic with tomato soup
OR
Dress it up:
-guyere & fontina, roasted red pepper (jar) and prosciutto
-grilled chicken, sun dried tomatoes, mozzarella, drizzle with Balsamic vinaigrette
-Bacon, White cheddar and tomatoes
How easy is that?!?!?
People always see my sandwiches and drool.
Sausage gray - so bad for you but tastes sooo good
Chicken Marsala
Chori Pollo
Chicken Ceaser pitas
Does anyone know where i can get Queso Fresco and Asadero Cheese? I have looked everywhere and I ask the people in the deli and they just give me this very confused look
I just got two pounds of yellow and brown mustard seeds. I was wanting to make some gourmet mustards from scratch.
Anyone have any good recipes? Also any info about storing, how and how long and any other info on making mustard, I have never done it before.
I just found this photo on kevin Eats' blog, something jumped out a "micro burger" this prompted me to think about other possible Micro Foods/Recipes
Here is the photo of the burger: http://www.kevineats.com/pics/2009/090613-GuySavoy/DSC09041.jpg
Anyone have other ideas / recipes / photos or have even heard of this?!?!
I have been wanting to make gelato and ice cream recently, I have found this base recipie for it but I have heard from some that gelato in mild flavors (vanilla) can taste almost "Eggy"
Here is the recipe base I found, let me know if you all have a tried and true recipe for gelato or ice cream base
* 2 cups milk
* 1 cup heavy cream
* 4 egg yolks
* 1/2 cup sugar
1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
4. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
Two things:
1. Can anyone recommend a good Ethiopian restaurant in Charlotte NC?
2.Anyone have good recipes for injera bread? I hear its really hard to make.
Tomorrow I am going to go and pick up my new knives and I was wondering what kind of steel I should use for them? I know there a few types out there, but what is best for high carbon stainless steel knives. I am relatively new to all of this, any insight? Any Do's and Don'ts are appreciated too! :)
I currently have this steel click here
PS: the knives I'm getting are the Messermeister - Meridian Elite if the type has anything to do with the steel type.
I want to buy a knife case because I often cook a friends houses and their knives....well...ive seen butter knives that are sharper.
I don't know what to look for in a case, what works and what doesn't, etc. Any tips or suggestions?
Also what do people/chefs usually have in their case other than knives?
Where can you buy Lavender...online maybe? I was thinking of making a lavender ice cream, But I have never seen it for sale (food grade)
What recipes do you all have for this unique ingredient?
when making a great burger and you are going to grind your own beef. what cuts do you suggest and what ratios if you have a more than one.
Also what are some mix-ins that ppl like to add to their burgers?
I don't know how the Mexican restaurants make such good cheese dip, but I love it! There are a few options that you can buy at the store, but I like to make things from scratch. should be cheeses that are widely available and doesn't harden too quickly after its off the heat.
Anyone have a recipe for white cheese dip? I have found allot of chilli con queso, fondue, and velveta recipes, but these aren't the White cheese dip.....anyone?
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I LOVE PIZZA.
But I am really picky about it. If I get Pizza hut or frozen I call it "pizza slumming!" lollers