Dry Aging Meat at Home - Couverture souple

Anderson, Warren R.

Couverture souple

ISBN 10 : 158080179X ISBN 13 : 9781580801799

Editeur : Burford Books,U.S., 2016

Synopsis

This 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.

A propos du livre

Présentation de l'éditeur

Dry Aging Meat at Home

A Complete Guide for Dry Aging Beef, Duck, Game, and other Meats

Dry-aged meat is a meat lovers dream, featuring succulence and flavour 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 flavour is available to all, with the surprisingly simple but detailed instructions in this handy guide.

All thats 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.

About The Author

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.

Biographie de l'auteur

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.

Détails de l'édition

• Éditeur: Burford Books,U.S.
• Date d'édition: 2016
• Langue: anglais
• ISBN 10: 158080179X
• ISBN 13: 9781580801799
• Reliure: Broché
• Nombre de pages: 128
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible