pastermil8h ago

Aged Like Cheese

https://sh.itjust.works/post/58556084

Show threadzxqwas

A lot of food tastes the best a short time before it spoils.

Fresh beef tastes good. One day old beef tastes like chewing on a rubber piece. Stored at the right temperature in a low moisture atmosphere for 4 weeks it turns into exclusive dry aged beef. One more week and it’s spoiled.

9:33amWeb
Show threadDamage6h ago

This is a different thing. It’s because it’s aged as a cheese wheel in controlled conditions, when you buy it, it’s not a wheel anymore, it’s been opened and you buy a wedge, hence it’s open to contamination.

It’s still unlikely for a 7 year aged cheese to go bad in two weeks unleass you store it unrefrigerated, but if you vacuum seal it, it will last a long time.

Show threadlivingkettle6h ago
I know with veggies you can ferment them in a jar with the right amount of salt in the water. You just can never let them touch the air or the bad bacteria takes over.
Show threadSoup5h ago
Dry-aged beef has spoiled. The trick to it is that you need a fairly large piece, like a whole leg or side, and then you trim off all the bad stuff on the outside. More simply, they don’t butcher it then age it. If you go buy a piece of dry-aged beef it’s gunna act a lot like any other piece of meat but if it hadn’t been butchered you could just keep aging it beyond when this individual piece would have gone bad.
Show threadTachyonTele4h ago
It tasts better before it spoils? Pffft please, who told you that?
Show threadbitjunkie4h ago
Show threadTrackinDaKraken3h ago
And, here I’ve been leaving it out on the counter for a month before eating it. I just thought I didn’t like beef.
Show threadTachyonTele3h ago
Just put some salt on it
Show threadJoeBigelow3h ago
Ahh, high meat. A man of culture. Gut culture, that isn’t endemic.