Aging meat (was Re: [Sca-cooks] Spices and Cooking (oop)

[johnna holloway]

I always thought that buying meat from the butcher shops
in England took some getting used to... When we were there
in 1984-85, the meat would lay out in just ordinary non-cooler cases
for the day. The larger supermarkets had the meat in cool/cold cases
as in the states. Then of course if one really wanted the medieval
market experience, you could buy meats and fish from the open air
markets. Some were on ice,, but not all.
But this was prior to mad cow and hoof and mouth...

Johnnae llyn Lewis

Johnna Holloway

Nicolas Steenhout wrote:
>
>
> In French, aging meat, especially wild meat and game is called "Faisander",
> from the bird Faisan, which is a Pheasant.  My grand father (in Belgium)
> told me how is father used to go hunting for pheasants, and to age the
> bird, they'd hang it by the neck until the weight of the bird would break
> the neck/skin/feathers and the bird would fall down.  I have no doubt this
> could be a little exagerated.  Yet, this tells me that "over" aging of
> meats was something likely to be common.
>
> Also, from having worked in professional kitchens on both sides of the
> proverbial pond, I can say that French/Belgian tends to keep meat a little
> longer, and actually prefer a stronger tasting meat than the American
> palate likes.
>
> Nicolas
> http://www.bmee.net
> "You must deal with me as I think of myself" J. Hockenberry
>
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