That time a sous chef swore by wet aging everything for 3 weeks straight

I had this older sous chef at a place in Austin who told me wet aging any cut of beef for exactly 21 days made it way more tender. I thought he was crazy because we were going through a lot of steaks. After 6 months of following his rule, I did a side-by-side with a 10 day wet age and a 21 day one. The difference was huge - the longer one had way less chew and more flavor. Has anyone else had a mentor give advice that seemed off but ended up being spot on?

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evan_harris142mo ago

I tried that 21 day rule myself and it really does make a noticeable difference.

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evah402mo ago

Didn't your friend swear by that and then give up after two weeks?

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