Later On

A blog written for those whose interests more or less match mine.

Dry-aging the roast

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I decided to try dry-aging the roast. From the November-December 2002 issue of Cook’s Illustrated (page 14):

To dry-age a prime rib, buy your roast up to one week early. Pat it dry and place it on a wire rack set over a paper-towel-lined cake pan or plate. Set the racked roast in the refrigerator and let it age until you are ready to roast it, three to seven days. (I left one in the refrigerator for nine days; the cooked roast was meltingly tender with big flavor.) Before roasting, shave off any exterior meat that has completely dehydrated. Between the trimming and dehydration, count on a seven-pound roast losing a pound or so during a week’s aging.

I put the roast on the bottom shelf, assuming that to be the coldest. For the shaving, I’m thinking the Merkur Futur with the Astra Superior Platinum blade.

Written by Leisureguy

23 December 2007 at 10:22 am

Posted in Food

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