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FlatDarkEarth, era86, dabigdinc and 7 others like this
For most unseasoned cooks, the idea of letting a piece of meat sit forgotten at the back of the fridge for days is enough to induce dry heaving. Nothing good can come from meat that isn’t cooked when it’s still fresh, right?
Experienced cooks see things very differently. They know that it’s the aging process that gives certain types and cuts of meat — namely, beef steaks — most of their flavor.
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glen 11 years, 7 months ago
I've been meaning to try this for over a year. Good reminder.
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