Location: Home > food > NPR talks dry aging
NPR talks dry agingPosted Feb 5th 2006 7:17PM by Nick VagnoniFiled under: Dinner, Beef, Food QuestYesterday's All Things Considered featured a discussion with John T. Edge, food writer and
director of the Southern Foodways Alliance. Today, Edge is having a
"steak-off," a quest for, as he calls it a "transcendent, platonic hunk of beef." The talk turns to
dry versus wet aging and Edge ultimately refers to Adam Perry Lang, formerly of Le Cirque and Daniel in New York City.
Lang gives a good overview of dry aging, likening the process to a grape becoming a raisin. There's also the obligatory
justification of the prices of dry aged meat. One detail I hadn't heard before was the benefit of dry aging multiple
cuts in the same room. Lang says the aromas that develop in the room carry over from one cut to the next, almost like
developing a sourdough starter.[Thanks to John C.]
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