| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Professional Chef's Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
 |
| | Thread Tools |
|
#1
12-11-1999, 02:00 PM
| |||
| |||
 Dry Aged Beef Does anyone know of books or reference material to help with learning to dry age beef?      |
| Sponsored links |
| |
|
#2
12-11-1999, 10:36 PM
| ||||
| ||||
 Get with one of your meat purvayors and see if they have a dry aging facility at their plant. Many places that do are more than willing to show it off and I'm sure you can get some info from them. |
| Sponsored links |
| |
|
| Thread Tools | |
| |
