Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
Bull elk- fit to eat?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Doodle" data-source="post: 1683719" data-attributes="member: 98051"><p>As others have mentioned, the key here is ageing, otherwise known as letting enzymes do their thing. Yes, you can marinate meat in alcohol, acid, or salt, but know that these things are actually denaturing the proteins, meaning they are technically cooking the meat....they can also make it mushy if left for too long (less true for salt than for the others).</p><p></p><p>If you don't have the capacity to dry age, just pack larger chunks of meat into vacuum seal bags and leave them in the fridge for a few days; this is commonly referred to as wet ageing, and while a little more attention is needed to monitor it, it can yield great results.</p><p></p><p>On a side note, if you cool an animal too quickly after it dies you can get "cold shortening" where the muscle fibers basically contract permanently, leaving you with something less rigid than rigor mortis, but stiff and awful nonetheless.</p></blockquote><p></p>
[QUOTE="Doodle, post: 1683719, member: 98051"] As others have mentioned, the key here is ageing, otherwise known as letting enzymes do their thing. Yes, you can marinate meat in alcohol, acid, or salt, but know that these things are actually denaturing the proteins, meaning they are technically cooking the meat....they can also make it mushy if left for too long (less true for salt than for the others). If you don’t have the capacity to dry age, just pack larger chunks of meat into vacuum seal bags and leave them in the fridge for a few days; this is commonly referred to as wet ageing, and while a little more attention is needed to monitor it, it can yield great results. On a side note, if you cool an animal too quickly after it dies you can get “cold shortening” where the muscle fibers basically contract permanently, leaving you with something less rigid than rigor mortis, but stiff and awful nonetheless. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
Bull elk- fit to eat?
Top