This guide will show you exactly how to dry-age at home, how relatively simple it is, and how it can vastly improve the eating quality of your steaks and roasts until they are better than what you can buy at even the best gourmet supermarket. And, unlike many sources that claim similar results, I actually have the blind taste tests to prove it!
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Dry-Aged Beef Is a New Trend in Restaurants -- you can do it at home too: - patting your steaks dry, - wrapping them up in a couple of layers of paper towel or cheesecloth, - setting them on a rack (so moisture doesn't collect on the underside), and - putting them in the back of your fridge (where the temperature is colder and more stable) for a minimum of 3 days (but you can go much, MUCH longer).