Dry Aging Meat at Home : A Complete Guide for Dry Aging Beef, Duck, Game, and Other Meat

Warren R Anderson

ISBN 10: 158080179X / ISBN 13: 9781580801799

Editore: Burford Books Apr 2016, 2016

Riguardo questo articolo

Neuware - Dry-aged meat is a meat lover's dream, featuring succulence and flavor that no other meat can match. Typically such meats are available only in elite steakhouse restaurants or high-end specialty butcher shops, at a cost far beyond the pocketbook of most consumers. But now this ultimate expression of meaty flavor is available to all, with the surprisingly simple but detailed instructions in this handy guide.All that's needed is a small refrigerator, a fan, a remote thermometer, and this book. With these tools anyone can dry age beef, duck, goose, lamb, goat, venison and other game, and more. The book examines the cuts of meat to choose and how to trim them. Exact, step-by-step instructions for dry aging each kind of meat are covered in full. It addresses health and food-safety concerns in detail, and gives guidelines for how long each meat should be aged. Cooking notes are also included. Any serious home cook will want to try the surprisingly simple methods outlined in Dry Aging Meat at Home.

Codice articolo 9781580801799

Dati bibliografici

• Titolo: Dry Aging Meat at Home : A Complete Guide for Dry Aging Beef, Duck, Game, and Other Meat
• Editore: Burford Books Apr 2016
• Data di pubblicazione: 2016
• Lingua: Inglese
• ISBN 10: 158080179X
• ISBN 13: 9781580801799
• Rilegatura: Taschenbuch
• Condizione: Neu
• Dimensioni: 222 L x 152 A x 12 P (millimetri) 222 millimetri di larghezza per 152 millimetri di altezza per 12 millimetri di profondità
• Peso: 215 grammi

Descrizione articolo

Riassunto

Dry-aged meat is a meat lover s dream, featuring succulence and flavor that no other meat can match. Typically such meats are available only in elite steakhouse restaurants or high-end specialty butcher shops, at a cost far beyond the pocketbook of most consumers. But now this ultimate expression of meaty flavor is available to all, with the surprisingly simple but detailed instructions in this handy guide. All that s needed is a small refrigerator, a fan, a remote thermometer, and this book. With these tools anyone can dry age beef, duck, goose, lamb, goat, venison and other game, and more. The book examines the cuts of meat to choose and how to trim them. Exact, step-by-step instructions for dry aging each kind of meat are covered in full. It addresses health and food-safety concerns in detail, and gives guidelines for how long each meat should be aged. Cooking notes are also included. Any serious home cook will want to try the surprisingly simple methods outlined in Dry Aging Meat at Home."

L'autore

Warren R. Anderson is the author of Mastering the Craft of Smoking Food and Mastering the Craft of Making Sausage, both highly successful. An avid home chef and food-preparation craftsman, he has spent countless hours perfecting the techniques explained in this book. He lives in Oregon, USA.