Q: What is the correct procedure to age meat safely? Don S.
A: I've had several questions about this lately. People must be trying to get the most out of their more-expensive cuts of meat!
Before we get to the hows, let's look at the why and what.
Why age beef? You end up with a denser, more flavorful cut of meat. It'll also be more tender, since enzymatic action on the connective tissues will break some of them down.
What happens when you age beef? The biggest thing is simple loss of water weight. Beef is 70 to 80 percent water, and if you can let some of that escape without having your meat turn putrid on you, you'll be in good shape indeed. As anyone who's made a reduction for a sauce can tell you, less water means more flavor!
While I don't advise trying to age beef for a month or more, as high-class meat markets do, you can safely age beef in your own refrigerator for up to 72 hours, provided you take the proper precautions.
As we've discussed, you should have a thermometer in your refrigerator so you can keep an eye on the temperature. Before you buy your meat, fiddle with the thermostat until you get the fridge to operate in the 36-38 degree Fahrenheit range. You will need a plastic container. perforated enthusiastically over everything but the lid, which is large enough to hold the meat. Don't be shy. The more holes you punch, the more air flow you'll get and the better your results will be.
Place your beef on the lid of the container and cover with the body. The lid will catch any juices that may seep out. Put the whole rig on the bottom shelf in the rear of the refrigerator. For thick steak, a 24-hour aging will do wonders. For larger roasts, 48-72 hours are ideal. However, even as little as eight hours can make a difference!
Should you find any discolored or "funky" spots on the surface of the beef after aging, just trim them off with a small, sharp knife. Don't cut too deeply!
Q: What is the difference between light and brown sugar? When a recipe calls for just brown sugar, which do you use? Does it make a difference? -- Nikki L.
The difference is the amount of molasses in the sugar. Modern brown sugars have molasses added back into a white sugar. The more molasses, the stronger the flavor. If the recipe doesn't specify, it's best to go with light brown. Personally, I love dark brown in things like dessert crumble toppings and cookie recipes. In fact, given my choice, I'd use dark in just about everything. But that's me, and I haven't been right in the noggin since that display rack of cast-iron Dutch ovens fell on me.
Q: I was looking into buying knives but as a college student can't really afford anything really fancy. Is there anything out there that is nice, but not so expensive so that when I want to buy nice knives someday, I don't feel guilty about tossing? -- Nikki L.
A: That's right, TWO questions from my new pal Nikki. Don't the rest of you get any funny ideas.
If you don't want to spend a load of money, Chicago Cutlery makes a serviceable chef's knife that can be had for about $20. For another $10, you can get the OXO Good Grips knife that will stay in your hand even when you're trying to hack up limes for a margarita party using a notebook as a cutting board that's balanced on top of a blender lid. Been there.
Q: I'm wondering about the care and preparation of ginger root. I know it's very healthy. I don't really know what to do with it. Thanking you in advance. -- Nancy
A: Ginger root is used extensively in Asian cooking. If you've got a fresh one, you can keep it, TIGHTLY wrapped in foil, in the freezer for up to six months. Just cleave off the amount you need, peel and use. It's usually used chopped or crushed, although you'll find slices of pickled ginger (DELICIOUS!) served with sushi.
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