Re:enjoying my aged beef – a renewable resource!

[Scott Mark]

RRP wrote:

quote :

Just as an epilogue here was that aged cooked prime rib after I merely cut it in half “bookwise”. The internal temp was already 109° when it went on my egg thanks to a 75 minute hot tub. While this is no fancy plating like toasty delights us with at least it shows the uniformity of doneness throughout with no dark, blueish red nor bloody center in spite of it being medium rare.

Credit for the fancy plating goes to the evening’s hosts, who are both professional chefs, one of whom teaches at the culinary school. There was a brigade of four assembly-line plating the beef course, plus one more of us to serve the remaining six guests at the table while I took pictures.

I want to age beef for them again…