T-bone
- Ustvarjalec teme vaginko
- Začetni datum
Bom pa.... je vredno pa vsaj kak pir tok bote dobro jedli.
http://foodwishes.blogspot.com/2009/07/dry-aging-steaks-at-home-this-is-only.html
http://foodwishes.blogspot.com/2009/08/dry-aging-steaks-at-home-final-chapter.html
Foodwishes blog od šefa šefov Johna je nasploh zakon....pol stvari, kar jih sam kuham je po njegovih video blogih.
http://foodwishes.blogspot.com/2009/07/dry-aging-steaks-at-home-this-is-only.html
http://foodwishes.blogspot.com/2009/08/dry-aging-steaks-at-home-final-chapter.html
Foodwishes blog od šefa šefov Johna je nasploh zakon....pol stvari, kar jih sam kuham je po njegovih video blogih.
Citat:
Uporabnik SJTV1 pravi:
Upam, da za sušenje na zraku. Če je tako, se priporočam za test
Nak, ni recept za zorenje na zraku. Tudi če bi ga dobil, nimam opreme za take vaje. Čeprav sem po prebranem na povezavah od Maleckya dobil ene par idej ...
Recept, ki sem ga dobil od kolega pravi: vakumsko pakiranje (predpostavljam, da v normalne živilske vrečke) ustrezne govedine (proti mojemu pričakovanju so najboljši voli, potem stare krave, telice in šele če tega ni biki; pa še to ne stegno). Tako pripravljen kos mesa se potem da na temperaturo 0,5 - 1,5 , 2 stopinji maks. Pri višjih se že zna delat veselica s streptokoki, salmonelo in podobnimi žvercami. Okrog 2 stopinj pa menda hudo ustreza listeriji. Tako da tale posel ni ravno hec .... Osnovna stvar je seveda higiena pri pripravi mesa. Nič posebej rigoroznega, pač se je treba držat osnov ... Skoraj pozabil; šest tednov je priporočena doba tega uležavanja.
Nego, ko sem že omenjal par idej; najdet tiste vražje enosmerne vrečke, ali pa recimo zamrzovalno skrinjo usposobit za delovanje v tem tempreraturnem pasu (0,5 - 1,5) - zmrznit ne sme, ker se maceracija ustavi - in jo napolnit s CO2. Zraven mesa se pa v samo skrinjo priloži eno od unih čudes tehnike, ki zauga vodo iz okolice (sol veže vodo, tekočina se pa zbira v posodici). Po moje bi šlo, bom še malo pomeditiral ...
Jaz bom probal tole:
Aging Beef at Home!
1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.
2. Buy a whole rib-eye or loin strip. [You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain; then pat it very dry with paper towels.
3. Wrap the meat in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator - which is the coldest spot.
4. Change the towels each day, replacing the moisture-soiled towels with fresh. Continue to change towels as needed for 10 days, to 2 weeks. (See Step #7 for cleaning towels.)
5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator.
6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer.
7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains. Then launder as usual. In olden days, butchers used to cover sides of beef with cotton "shrouds" during the aging process - this is essentially the same thing.
Aging Beef at Home!
1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.
2. Buy a whole rib-eye or loin strip. [You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain; then pat it very dry with paper towels.
3. Wrap the meat in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator - which is the coldest spot.
4. Change the towels each day, replacing the moisture-soiled towels with fresh. Continue to change towels as needed for 10 days, to 2 weeks. (See Step #7 for cleaning towels.)
5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator.
6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer.
7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains. Then launder as usual. In olden days, butchers used to cover sides of beef with cotton "shrouds" during the aging process - this is essentially the same thing.
Vse lepo in prav ampak kakšen je pa kaj "trg" v SLO? Vse se mi zdi, da gre bolj za zanesenjake in sladokusce kot da bi šlo za resno povpraševanje ... Res pa je tudi, da najbrž tud v USA ne da 200 dolarčkav glih vsak klošar ...
Ampak me res zanima kakšen bi bil potencialen trg pri nas.
Ker mesa bi se našlo kar nekaj. Danes ni krava (kot meso) vredna nič ...
Ampak me res zanima kakšen bi bil potencialen trg pri nas.
Ker mesa bi se našlo kar nekaj. Danes ni krava (kot meso) vredna nič ...
Veliko bi šlo....jaz sem 100% prepričan v uspeh takšnega steak housa, sicer pa ni treba da je le steak house.
Pa tudi cene niso nujno take. Razlike so tudi v mesu, saj je že med kosi velika razlika, potem imaš pa še iz Japonske uvoženo meso, katero je pa res treba prodajat po 80€ na stejk, je pa tudi veliko bolj mastna in nasitna in je kos lahko lažji oz. manjši.
Pa tudi cene niso nujno take. Razlike so tudi v mesu, saj je že med kosi velika razlika, potem imaš pa še iz Japonske uvoženo meso, katero je pa res treba prodajat po 80€ na stejk, je pa tudi veliko bolj mastna in nasitna in je kos lahko lažji oz. manjši.
Pa še en link tako malo "za gušt"..., Peter Luger, en najbolj priznanih steak house-ov na svetu, pošilja dry-aged mesovje tudi po pošti...
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