I was reminded of a key benefit to the virtue of patience, as well as a great way to please one's wife, last weekend when I pulled two steaks out of the fridge and cooked them. They'd been sitting there for a week, and believe it or not, I hadn't just forgotten they were there.
Rather, I've become aware that beef is not like chicken, fish, or pork, and (to an extent) it gets better as it "wet-ages" in the package. I've also learned that meatpackers are increasingly failing to age beef (and lamb) properly. If you've tasted a steak and wanted to nail it to your Sunday shoes because it was so tough, this is one of the reasons.
And so the best way of ensuring a quality dining experience may be to let that piece of beef sit in the fridge for a while, "wet-aging" it to its proper tenderness. This may sound gross, but when it has a couple of small brown spots on it, it's at its best.
For the truly adventurous, one can try "dry aging"; a roast is placed in a humid, cool environment (say a compartment of one's refrigerator with a damp cloth to provide humidity) for a week or two. If done correctly, it is said to be as superior to wet-aging as wet-aging is to no aging. I'm trying it with a rib roast now--we'll see how it turns out.
If You Do Them - Just before the Passover feast, Jesus knew that his time had come to depart from this world to the Father. Having loved his own who were in the world, he n...
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