Has anybody had any good results aging anything besides beef?

>>8533407
You're actually asking /ck/ instead of researching this yourself? You do realize these people can't cook and don't know fuck all about food right?

>aging chicken

hahahahahaaaaaaaaaa

>>8533413
I'm trying to tease out the other five people who actually do cook.
>>8533417
Tell me more.

>>8533407
People do make duck prosciutto, but I've never heard of anyone dry aging chicken. If you really want to dry age beef correctly without a dedicated refrigerator with a digital thermostat and humidifier/humidistat, check out the UMAi permeable vacuum seal bags. They're relatively cheap and produce a true dry aging in a regular refrigerator.

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>>8533407
Excuse me sir, how would you like your steak?
>blue
I got you senpai

>>8533407
As far as cuts go, you want the primals like whole ribeyes or strips, not individual steaks.

>>8533459
the area is too small to effectively age
When you age meat you sacrifice a large portion to mold/rot in order to get delightful insides
chicken 2 smol to age

>>8533573
What about something larger, like a turkey?
The only things I've messed around with at home have been individual beef steaks. I guess aging isn't the correct term for what I've experienced--it's rather just dehydration, as there isn't any apparent microbial or enzymatic action.

>>8533629
Nope.

I've had some very good results with Emu though, so if they are plentiful in your area I would suggest trying that.

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>>8533407
that's not aged that's fucking rotten

>>8533507
People dry age duck and squab for sure. Never heard of chicken though, but no reason you couldn't try it.

>>8533911
The outer layer is carved off before cooking, although the mean in question is usually an entire cut rather than a portioned steak.

just boil the chicken you can't fit and make chicken salad

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>>8533407
>I'll have my old meat rare please

>>8534204
I will never boil meat.

>>8535227
okay roast it then faggot eat all kinds of fuckholes you stupid empty-headed fuck

>>8533407
Slice it really thin and make chicken jerky. Brining it first will help. I do it occasionally when its on sale.

http://www.foodandwine.com/blogs/dry-aging-chicken-ultimate-roasting-trick

A quick google search turns this up. It sounds legit, though you would have to hang the chicken up with meathooks to get good enough airflow around it so it dont rot.

>>8533407
Sliced pizza aged overnight, eaten at room temperature.
It's an acquired taste and can wear down your palate if you do it to excess but do it once in a while and it will be like ambrosia.