Cleaver CSCWE240 Manual do utilizador - Página 13

Procurar online ou descarregar pdf Manual do utilizador para Equipamento comercial para alimentos Cleaver CSCWE240. Cleaver CSCWE240 20 páginas.

10. Dry Ageing

How long should you dry age for?

There is no exact age you should aim for - when it comes to dry ageing meat,

the length of time comes down to a personal preference. However, the length

you age your meat will determine the outcome of your final cooked steak in

relation to changes in tenderness and flavour profile.

Age your meat for at least 14 days in order to notice any real changes. Anything

less is not long enough to allow the tougher tissues to break down or for the

flavour to change.

Between 14 to 28 days you will start to notice a difference in texture and

tenderness.

Past 28 days the flavour will start to dramatically improve. As you approach 45

days of ageing you will begin to notice an intensity of the beefy flavours and

nuttiness to the meat.

After 45 days your meat will begin to develop more pronounced funky smells

and flavours, kind of like a mild stinky cheese. At this age it starts to become a

personal preference. We recommend not ageing longer than 120 days.

You have aged your meat to your desired level, now what?

Firstly, prepare the meat for cooking by removing the rind - the dark hard outer

shell that forms during ageing, the cap of fat and the bone.

It is important to remove all the rind at this stage as it will not soften during the

cooking process and will reduce your dining pleasure. Removing the bone is also

important as it is difficult to increase the temperature at the centre of the bone

to a food safe level. Carefully remove any areas on the surface or internal air

pockets which have grown any mould.

When you sear a steak, the surface area comes into contact with high heat

which kills off any bacteria. The middle of the steak is safe to keep rare, as it's

sterile, and has never been exposed to bacteria.