# Making Hamburger w/o aging question.

**URL:** <https://boards.straightdope.com/t/making-hamburger-w-o-aging-question/509013>\
**Category:** Factual Questions\
**Created:** [September 6, 2009, 12:56am UTC](https://boards.straightdope.com/t/making-hamburger-w-o-aging-question/509013 "2009-09-06T00:56:16Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![rowrrbazzle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rowrrbazzle/32/414_2.png) [@rowrrbazzle](https://boards.straightdope.com/u/rowrrbazzle)\
**Post date:** [September 8, 2009, 8:39pm UTC](https://boards.straightdope.com/t/making-hamburger-w-o-aging-question/509013/21 "2009-09-08T20:39:23Z")

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> [@emacknight](#):
>
> But while watching “In Search of Perfection” by Heston Blumenthal, he was trying to recreate a steak that was aged for a month, but only had access to meat aged two weeks. His solution was blue cheese. He noticed when he was given a tour of the facility that aged the beef, that the smell was overwhelmingly of blue cheese. So he took a pound of butter and cut it into about four long, thing, slices, then layered the slices with slices of blue cheese. He wrapped this with foil and kept it in the fridge for a day or two. The blue cheese infused into the butter, which he was able to melt and poor over the cooked steak. So all the flavour without the actual blue cheese.

The characteristic taste/smell of blue cheese is due to compounds such as cadaverine and putrescine. These are also present in aged meat. Fascinating.

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