01-31-08 - 1

This Salt-cured steak method looks interesting. The last steak I did I tried a quick refrigerator "dry age" ala Alton Brown or Jeff Steingarten ; it turned out pretty great but it's hard for me to tell how much of that was the drying. These methods don't really accomplish the aging part of the enriching of flavor, they just do some drying, which reduces water and thus concentrates the flavor of beefiness.

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