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Tried dry aging a rib roast in my home fridge for 30 days...
Pulled it out and the pellicle was fine but the meat had a weird ammonia smell, never got that from the pro coolers at work. Anyone else run into this with smaller units that cycle too often?
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the_richard1mo agoMost Upvoted
Wrapped it in cheesecloth for airflow. No more ammonia.
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lily701mo ago
People wrap cheese in cheesecloth now? We've gone too far.
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lopez.quinn1mo ago
Wait are we seriously wrapping cheese like it's a science experiment now?
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