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Talking to a chef in Portland made me see dry aging differently
I was chatting with a chef named Marco at a food event last week, and he said his kitchen goes through about 80 pounds of dry-aged ribeye a month. He told me they switched to using Himalayan salt blocks in their aging fridge and it cut down on case hardening noticeably. I'd always just stuck with the standard setup, but hearing that from someone who uses so much product has me rethinking my whole process. Has anyone else tried using salt blocks for their dry aging?
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william8642mo ago
Wait, eighty pounds in a single month?
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the_thea2mo ago
My buddy did that on keto once.
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riley_wood847d ago
Actually the math on that is pretty off for most people... a pound of fat is about 3,500 calories, so eighty pounds would mean a deficit of 280,000 calories in thirty days. That's over 9,000 calories a day you'd need to burn or not eat. Even if someone was super strict with keto and water weight, the actual fat loss would be way less than that. Most doctors say a safe max is around 8-10 pounds a month for steady fat loss, not counting initial water weight.
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