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Changed my mind about dry aging in a regular fridge
Always thought you needed a dedicated cabinet for dry aging. Had a client at the shop in Tacoma insist on a 45-day ribeye from his home fridge. Told him it was a bad idea, but he came back with a perfect pellicle and zero spoilage. He just used a small fan and a salt block on the bottom shelf. Took me three days of checking my own setup to believe it. Now I'm rethinking all the expensive gear I pushed for years. Anyone else pull off a solid dry age with basic kitchen stuff?
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the_julia2mo ago
That "leap of faith" is the hardest part. I was the same, overthinking the airflow until I just propped the fridge door open a crack with a towel for an hour a day. The gear is nice, but it's mostly for our own peace of mind.
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willow_martin2mo ago
That "perfect pellicle" story is a total game changer. It shows how gear can be a mental block more than a real need. Sometimes the best tool is just a simple fix and a leap of faith.
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