Rant: I used to throw out my old scallops every Sunday until I tried dry-aging them in the walk-in for 48 hours

Ever since I read that Heston trick about moisture loss concentrating flavor, I wrap them in cheesecloth and let them sit uncovered on a rack in the cooler, and the sear I got on a $24 batch last Wednesday was the best crust I've ever managed, has anyone else tried this with fish like halibut?

3 comments

3 Comments

the_jennifer1mo ago

My last dry-aging attempt turned the scallops into salty little hockey pucks that would've bounced right off a pan, so clearly you're doing something I'm not.

grantp141mo ago

@simonp76 nailed it, just make sure your cooler's not too humid or you'll get that hockey puck mess.

simonp761mo ago

Yo holy crap, I used to be totally against dry-aging anything at home cause I thought it was just gonna dry out and get gross. But after reading this I tried it on a piece of cod last weekend and man was I wrong. That skin got so crispy it cracked when I bit into it, and the inside stayed super moist and flaky. The whole moisture loss thing really does make a difference, I thought it was just chef hype. Definitely gonna try it with halibut now too, thats a solid idea.