Go to the Article: Step 1: Chill
What is the maximum amount of chill time advisable? Is more than a day a bad idea?
Does the chilling procces = aging?
I don't think so in any meaningful way, but you might enjoy this: http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html
I think it depends on your specific cut of meat. Personally, ~48 hrs is the max, and has yielded good results. Beyond that steak took on a tough texture.
I learned when you throw in your cold meat into a screaming hot pan, the meat will contract and curl up to a non-uniform surface. Is this correct? If so, how do you work with that?
If i am using chuck and i cube it for braising i can also use the same technique right?
