[Sca-cooks] aging meat

[Stefan li Rous]

Cordelia asked:
> I've always wondered - do they hang it in a refrigerated place?

Yes, they do. Freezing it would pretty much stop all the aging, I  
believe.  I didn't know much about meat aging until it was discussed  
on this list. And, the aging of meat is period. But not having  
mechanical cooling it would have been more difficult.

meat-aging-msg    (20K)  9/ 4/01    The aging of meat to tenderize it  
in period
                                        and today.
http://www.florilegium.org/files/FOOD-MEATS/meat-aging-msg.html

Stefan

> Devra at aol.com wrote:
>   When we were at the Oxford Symposium this month, they had a banquet
> at which they served mutton, 2 yrs old. It was also hung for 5  
> weeks, rather
> than 2. They had a gentleman from 'The Mutton Renaissance' (no  
> cracks please) to
> talk about the meat, and how promoting mutton is one of Prince  
> Charles'
> projects. The meat was delicious.
> Devra

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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