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Janet Parmenter is asking: (1 answer)
I have heard that fresh steak can be cooked a long time if left in fried (it wont spoil. It is suppose to make it more tender. Is this true?

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Last updated: Jun. 29, 2013 9:13 pm
Posted: Jun. 29, 2013 1:10 pm
 
Answered by: Janet Parmenter
Jun. 29, 2013 1:11 pm
Not fried...fridge
Comments:
BigShotsMom
Jun. 29, 2013 1:40 pm
There is a technique to aging beef. I suggest you check this out and perhaps Google for more information. http://www.finecooking.com/articles/dry-aging-beef-pays-off-big-flavor.aspx
 
chairlifter
Jun. 29, 2013 9:13 pm
Nannie, its true. That being said, its not that easy to do, and so you should (reasonably) expect some failures in figuring it out. The base idea is that you take the steak out of the wrapping and put it into paper towels, and suspend it on something that it neither drops blood nor gets confined from free air flow. It will sort of "shrink" and lose weight in the process, but I can agree, that most groceries will buy the last (and lousiest)cow left standing at an auction and the time spent "hanging" to tenderise the meat does nothing but cost them money (read "profit") Twenty One days of hanging is about the norm, but don't hold your breath that Mr. Butcher is going to do this for you! Steak Houses charge steep prices, and one bad cut of meat can chase away a lot of business, so they normally demand their meat be "aged" 28 days if not 35 days. The shrinkage that results means they marinate their steaks to regain the juicy part, while the meat is so "tender" as to be almost "mushy". Not sure I would go this route..you could tenderise by simply buying a good cut and good seasoning and not over cooking. but that's just my thought.
 
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