Junglefrog Cooking

excellent clas you are attending they go out of their way to show you really a whole broad section of whats available.

Now you know a bit about hanging meat, you should once try dry-aging a piece of meat.

it works like this:
Take a piece of Rib eye for example of about 2 kilograms. pat it nicely dry with kitchen paper, and then wrap it lightly in a kitchen towel and place it on a rack in the lowest part of your fridge.

Every day you change the towel to a fresh one.

do this for 21 days.

when done, you take the meat and trim away all the crust, and yes you reduced wqeight by evaporation, and trimming probably by half!

what is left is a tender super concentrated piece of meat!

Cheers

Marco

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haha not scary at all, in fact what happens is the enzymes in the meat will start to work and tenderize the meat further. only thing that gets yucky is the outisde dried crust, that needs to be trimmed of well.

perhaps I will do a foto tutorial on my blog on it soon.

Cheers

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Simone (junglefrog) Reply:
March 29th, 2009 at 16:24

It sounds logical, but I would love to see your photo tutorial on the subject before I attempt this!

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we, Chinese eat every part of the pigs.
those Braambrugs pigs-what breed are they,
I thought Holland is famous for the Landrace pig.

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Wow – you liked the heart! I don’t know if I’m that brave. What’s funny, is that you are the second person I’ve heard talk about eating heart this week. Must be the new trend!

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