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Dry-Aging Beef: Doing the Magic at Home

Dry aging beef

Credit: Adam Kuban https://goo.gl/N1X2oQ

Dry aged beef is more than a delicious food; it is a work of art. A decent cut of meat is selected, stored and taken cared for under the right environmental conditions – temperature, air flow and humidity – for it to transform into an incredibly tender and scrumptious dinner.

Over the course of time (which can be as short as 12 hours to as long as eight weeks, depending on how your butcher or favorite restaurant chef does it) changes happen in the beef carcass. The enzymes work on the tenderizing the meat and connective tissues and intensifying the flavors as the moisture dries out. The end result is worth all the wait – a steak cut that’s way better than it originally was. [Read more…]

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Dry Aged Beef: The Magic of the Old Ways

Dry aged beef

Credit: InterContinental Hong Kong https://goo.gl/H2QaNL

Considering all the conveniences that this generation of foodies is enjoying, you may wonder how our predecessors survived the years without them. “Necessity is the mother of invention,” so they say.  References will tell you the ingenious ways our ancestors have dealt with the situation. Food Processing History shares …

“History of food processing is the history of transformation process of raw ingredients into food or food into other forms. Food processing dates back to the prehistoric age when crude processing including various types of cooking, such as roasting, smoking, steaming, fermenting, sun drying and preserving with salt were in practice. Food processing is probably one of the oldest avocations man has been involved with from time immemorial.”

Dry-aging is just using this antiquated method of preserving or curing meat. This traditional meat processing method was the mode until plastics and refrigeration came into the picture. Vacuum packaging improved the method of preserving the quality of meat, but it deprives the eaters that distinguishing dry aged complexity of flavor and rich quality – more robust and tender and with buttery succulence. [Read more…]

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Beefing Up on Steak

steakExcept for the vegans and vegetarians, who doesn’t love a tender, great-tasting steak?  With so many options, picking from a long array of steaks on a menu or on a meat shop can be a daunting affair. What are the basic things that you must know to pick the right cut, grade or kind of beef to better enjoy your steak?  If you’re a carnivore, it is time to beef up your basic knowledge of steaks.

Remember that a mouthwatering steak begins with a decent raw steak. Thus, the basic skill or knowledge about the grade of the meat and cut can help tell you a great steak from a regular one.

The Grades of the Steak Meat

The grade refers to the quality of the meat, which in turn is based on the age and marbling of the meat. Marbling can let you visually determine the texture and the delicious flavor of the meat. Lean meats have less of it and less flavor. Those with small streaks of fat through the meat, the “marbling effect,” makes the meat less tender but more flavorful. Fat streaks need to be fine; if these are thick, it has more connective tissues that make the meat tough. In addition, pick meat that is bright red in hue with creamy white fat streak uniformly scattered all over the meat. [Read more…]

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