Just realized I was wrong about letting beef hang for 28 days being the only way to go. Switched to a 14-day dry age for our chuck rolls at the shop in Springfield and the flavor difference is minimal, but the yield is way better.

4 comments

4 Comments

Honestly, that's a really smart move. Better yield without losing much flavor is a total win. Makes you wonder what other "rules" we follow that could use a second look.

abbynelson2mo ago

Sometimes the old rules exist for a reason though.

piperbailey2mo ago

Totally! Which old rule bugs you the most?

spencer_owens5827d ago

What's the most embarrassing cooking rule I held onto way too long? I used to swear by the old saying "never wash mushrooms" because they'd absorb water like a sponge. Turns out a quick rinse and dry is totally fine for most uses, and the time I spent brushing every single one with a toothbrush was just... silly. Not the same scale as your dry aging discovery obviously, but same general idea. Made me wonder what other kitchen "gospel" I've been blindly following.