I know that many cheeses are considered to be better when aged. After I've purchased a nice block of Parmesan or such, can I continue to age it at home? Is it practical? Will I get the same ...
Since I am the only coffee drinker in the house, I started making coffee a quart at a time and saving it in a mason jar in the fridge. I discovered this interesting thing. Starting with about the 3rd ...
I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect. Now, there are a lot of (possible) synonyms that muddle ...
I'd like to know what techniques people have used for aging their steaks, i.e. dry or wet aging.