Italiano
One of the most clever pieces of diet advice I ever heard comes from Tom Smothers, part of the musical comedy duo “Smothers Brothers”:
Red meat is not bad for you. Now blue-green meat, that’s bad for you!
During the dry-ageing process, you’ll see the meat turning darker day by day. But not blue-green (at least, no if the process is correct!)
That is due to a chemical process by which the natural enzymes contained in the meat oxidize the iron molecules with which the oxygen of the Myoglobine binds, transforming it into Metmyoglobin.
Anyway… dry-age your meat properly, and with the right equipment* and it won’t turn blue-green. I promise!
Video courtesy of the restaurant “Il Capriolo” (Prato, Italy)
*By using “right equipment” I mean Inox Bim equipment. Which, by one of those fortunate historical coincidences, I represent.
