Dry and Wet Aged Steaks At New York's Most Famous Steakhouse The Meat Show
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Date: 2020-05-20
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Comments and reviews: 10
Shane
Here is the truth. anything dry-aged past 30 days will start to taste a little sour/tangy. The further its dry-aged, the more sour/tangy the meat will taste. I'm here to let you know that wet-aging was the fad, not dry-ageing. Wet-ageing came in to popularity in the 1970's once vacuum seal was invented. This is meat eaters getting back to their roots.
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Here is the truth. anything dry-aged past 30 days will start to taste a little sour/tangy. The further its dry-aged, the more sour/tangy the meat will taste. I'm here to let you know that wet-aging was the fad, not dry-ageing. Wet-ageing came in to popularity in the 1970's once vacuum seal was invented. This is meat eaters getting back to their roots.
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anonymous
He's always so contradictory. The longer you take something from death the better like cheese wine. Yeah well I don't like the 90 day as much as the 28 day dry age. Dude thinks his gastronomic knowledge is up there with Heston when in fact he just waffles alot of nonsense
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He's always so contradictory. The longer you take something from death the better like cheese wine. Yeah well I don't like the 90 day as much as the 28 day dry age. Dude thinks his gastronomic knowledge is up there with Heston when in fact he just waffles alot of nonsense
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Kyle
Talks to much. Think he knows everything, highly opinionated views. Just overall an ass, and gives Americans a bad name, because of his arrogance and outspoken nature. Do me a favor cut your tongue out dry age it and eat your own words.
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Talks to much. Think he knows everything, highly opinionated views. Just overall an ass, and gives Americans a bad name, because of his arrogance and outspoken nature. Do me a favor cut your tongue out dry age it and eat your own words.
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Virgil
Why not have a five year dry aged steak? How about a 10 year or for the ultimate, how about a 20 year dry aged steak? Can you imagine the peaks and crescendoes of flavor experienced (on your way to the ER in an ambulance?
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Why not have a five year dry aged steak? How about a 10 year or for the ultimate, how about a 20 year dry aged steak? Can you imagine the peaks and crescendoes of flavor experienced (on your way to the ER in an ambulance?
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Grumpy
Americas oldest restaurant only 180 years old? in Japan we can easily find restaurants that still open since year 1600. in china the oldest restaurant that is still open to this day. was operating since year 1200.
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Americas oldest restaurant only 180 years old? in Japan we can easily find restaurants that still open since year 1600. in china the oldest restaurant that is still open to this day. was operating since year 1200.
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NWS189
The reviewer is no joke. Down right tells you what he's tasting, what he likes and doesn't like. Doesn't matter if some of the steak doesn't live up to his expectations. He gives it to you straight. Right on.
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The reviewer is no joke. Down right tells you what he's tasting, what he likes and doesn't like. Doesn't matter if some of the steak doesn't live up to his expectations. He gives it to you straight. Right on.
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djchopped666
Nick STFU. Let the REAL chef explain HIS quality of meat. Shut yo meth looking I'ma do my homework to get a raise and hopefully I own a restaurant and takeover all the chefs high ass up! SMH
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Nick STFU. Let the REAL chef explain HIS quality of meat. Shut yo meth looking I'ma do my homework to get a raise and hopefully I own a restaurant and takeover all the chefs high ass up! SMH
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Rmcaw
I love beef and steak more than life, but Nick almost makes me vegetarian, hes devoid of any charm and takes himself and what he says too seriously, he doesnt give us carnivores any good publicity
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I love beef and steak more than life, but Nick almost makes me vegetarian, hes devoid of any charm and takes himself and what he says too seriously, he doesnt give us carnivores any good publicity
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louis
Question: why do we always see the Ribeye and New York strip cuts? What about the other cuts such top sirloin, skirt, chuck, brisket, flat iron the Denver and the eye round?
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Question: why do we always see the Ribeye and New York strip cuts? What about the other cuts such top sirloin, skirt, chuck, brisket, flat iron the Denver and the eye round?
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Virgil
I don't understand dry aged. When does the steak cross the line into rotting meat? Or do we just have to wait for a new term for steaks: Ultra bacteria enhanced aged steak.
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I don't understand dry aged. When does the steak cross the line into rotting meat? Or do we just have to wait for a new term for steaks: Ultra bacteria enhanced aged steak.
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