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2017/07/13

Dish is more than 'just throwing a piece of meat in the fridge,' Elizabeth Chorney-Booth says
CBC News Posted: Jul 13, 2017 6:10 PM MT Last Updated: Jul 14, 2017 8:03 AM MT
Dry-aged beef is a growing trend in Calgary, but you may want to rely on experienced butchers if you'd like a taste, a Calgary food columnist says.
"It's a more high-tech process than just throwing a piece of meat in the fridge," Elizabeth Chorney-Booth, a Food Trends columnist and Best Of Bridge chef, told The Calgary Homestretch earlier this week.
"It sort of is like making cheese and less romantically is sort of rotting right there — and they do end up having to cut off a little bit of it — but that's kind of where the magic is." (Source: http://www.cbc.ca )
http://www.cbc.ca/news/canada/calgary/dry-aged-beef-homestretch-restaurant-1.4204370

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