 This month's topic: Aged Meat
Our Expert: 
Q: How does aging affect the flavor and texture of the meat?
A: Aging is the technique that makes even the finest meat more tender and flavorful. There are 2 types of aging that can be used, Wet and Dry. In Wet Aging, the meat is placed in vacuum sealed bags, which prevent moisture from evaporating, and aged under controlled conditions in our custom designed coolers. Enzymes break down the meat's complex proteins from the inside out, producing meat that is more tender and juicy, with a flavor unique to the process. In Dry Aging, the meat is totally exposed to air inside custom designed coolers where a complex process incorporates an intricate and delicate balance of time, temperature, air circulation and humidity that ages the meat from the outside in, forming a hard crust around the edible tissue. Over time, the beef's enzymes break down and tenderize the meat. Once aging is complete, this firm outer crust is carefully removed, leaving meat that is significantly more tender with the distinctive unique flavor imparted by dry aging.
Q: How long does it take to age meat?
A: Wet or Dry, the meat should be aged at least a minimum of 4 weeks.
Q: What is the difference between cured, wet-aged, dry-aged?
A: The main point of difference between curing and aging is the process of incorporating brines, salts and smoking of products to add a specific flavor. For example Hams are cooked in ovens with chips of applewood or liquid flavorings to add the smoke flavor, Corned beef is soaked in a brine of water, spices and chemicals also called pickling. The Proscuitto is coated in a salt mixture and air dried at a cool temperature for up to a year. This process encompasses the use of salt curing and dry aging.
Q: What exactly is beef jerky?
A: Beef Jerky is strips of meat that have been baked with spices and sometimes chips of wood or liquid flavorings like the making of a ham. Then they are left at a cool temperature to air dry.
Q: Does aged meat look different?
A: Wet aged meat looks firmer in a darker shade of red when it is aged. The biggest difference in appearance is that of the dry age meat. The hard outer crust definitely stands out.
Click here join our mailing list
If you have general questions for DiRōNA, please email : dirona@kellencompany.com
Questions for the Expert About Aged Meats?
Ask your question here (300 word count limit) :
About
Find a Restaurant
Signature Dishes
Contact Us
© Copyright 2004
Distinguished Restaurants of North America
|
