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Finally tried wet-aging beef at home and I get the hype now
I used to think dry-aging was the only way to go but a buddy kept pushing wet-aging in a vacuum bag for 21 days. Tried it with a ribeye last week and the tenderness was night and day different. Anyone else find wet-aging better for certain cuts?
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wyatt_mitchell2610d ago
Yeah that 21 day window really changes everything on ribeyes
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david_jones389d ago
Notice how the same principle shows up in other stuff too like letting a good marinade sit overnight or even giving your cast iron time to develop seasoning. It's funny how patience in the kitchen mirrors patience in other areas like waiting for the right moment to speak up in a meeting or letting a relationship settle before jumping to conclusions. @wyatt_mitchell26 mentioned that 21 day window being key and maybe it's just me but I'm starting to see that sweet spot all over the place.
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