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  2. Beef aging - Wikipedia

    en.wikipedia.org/wiki/Beef_aging

    The genus Thamnidium, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat. [1] Dry-aged beef is typically not sold by most supermarkets in the U.S. today, because it takes time, the meat loses weight, and there is a risk of spoilage. Dry-aging can take from 15 to 28 ...

  3. People Online Shared 66 Things They Do To Save Money - AOL

    www.aol.com/people-shared-66-most-frugal...

    Image credits: jayyy_0113 #5. I cut open all my product containers and use every last drop. It's more about not wasting stuff, but it's also frugal. You would be surprised how much product can be ...

  4. Meat hanging - Wikipedia

    en.wikipedia.org/wiki/Meat_hanging

    For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat. The meat is checked on ...

  5. You Should Never Store These 29 Foods In The Fridge - AOL

    www.aol.com/never-store-29-foods-fridge...

    While you can refrigerate cut onions in a sealed container for two to three days, store whole onions somewhere cool and dry (but not in a plastic bag), away from potatoes. Getty Images Garlic Bulbs

  6. Should You Rinse Steak Before Cooking? An Expert Explains - AOL

    www.aol.com/rinse-steak-cooking-expert-explains...

    No, you should not rinse steak—or most other meat for that matter. "You should not rinse freshly cut steaks, chops, or even chicken breast ,” World Master Chef Fred Tiess tells Southern Living .

  7. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.

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