The Garlic Goddess Goes Full Butcher
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Right now, as you’re reading this, our founder Molly is doing something that feels equal parts old-world butcher, kitchen scientist, and Garlic Goddess fever dream...She’s dry aging her own beef.
Dry aging is one of those crafts that forces you to slow down. You can’t rush it. You can’t shortcut it. You let time, air, and carefully controlled conditions do their quiet work. It’s the same philosophy that’s always guided Garlic Goddess Seasonings.
Food things take time, curiosity, and a willingness to trust the process.
Why Dry Aging?
Dry aging is an ancient technique, practiced long before refrigerators had apps and meat came vacuum-sealed and anonymous. It concentrates flavor, improves texture, and creates a depth you simply can’t fake. Savory. Deep. Complex in a way that makes you pause after the first bite.
The Beer Fridge Experiment
At some point, the beer fridge had to make room for a higher calling.
What used to hold cold cans in Molly's garage has officially been repurposed into a dry-aging fridge. Less backyard science and far more methodical than it sounds!
Turning a beer fridge into a successful dry-aging setup means paying attention to the details. Temperature needs to stay cold and consistent, just above freezing. Humidity has to be carefully managed so the meat dries rather than spoils. And airflow matters more than most people expect.
Too dry, and you lose too much yield. Too humid, and you invite mold you definitely don’t want. The goal is balance: steady air circulation, stable conditions, and patience.
After about 30 days, the transformation will be undeniable. Beef with noticeably deeper flavor and improved texture.
Craft Recognizes Craft
Dry aging beef isn’t about trends or showing off kitchen skills. It’s about listening to time, to flavor, to tradition.
That’s the heart of Garlic Goddess Seasonings.
Old-world respect. New-world curiosity.
And a belief that food should be fun, thoughtful, and just a little bit magical.
So whether you’re dry aging beef in your own fridge (we see you!!) or just seasoning a weeknight steak, remember this: flavor is a craft and you’re allowed to enjoy every step of it.
Interested in starting your own Dry Age experiment? Here are some resources to get you started!
"Technique #81: Dry-Age in the Refrigerator for the Ultimate Beef"