Read online books free no download Dry Aging
Dry Aging Meat at Home: A Complete Guide for Dry Aging Beef, Duck, Game, and Other Meat. Warren R. Anderson
Dry-Aging-Meat-at-Home-A.pdf
ISBN: 9781580801799 | 128 pages | 4 Mb
- Dry Aging Meat at Home: A Complete Guide for Dry Aging Beef, Duck, Game, and Other Meat
- Warren R. Anderson
- Page: 128
- Format: pdf, ePub, fb2, mobi
- ISBN: 9781580801799
- Publisher: Burford Books
Read online books free no download Dry Aging Meat at Home: A Complete Guide for Dry Aging Beef, Duck, Game, and Other Meat by Warren R. Anderson 9781580801799
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.
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Poultry (chicken, duck, goose, turkey, or other game birds) can Canning Large Animal Meat: Beef, Pork, Lamb, Source: USDA Complete Guide to Home Canning and Preserving (2009). Dry meats in a food dehydrator that has an adjustable tem- age, excluding as much air as possible, and leave no openings.
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Dry Aging Meat at Home: A Complete Guide for Dry Aging Beef, Duck, Game, and Other Meat (Paperback). 해외주문. Warren R. Anderson (지은이) | Burford
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Bern's Steak House · Tampa, Florida, 8 week dry aged beef, wine & steak (8 ounce oak and hickory "down home BBQ": beef brisket, famous smoked hot wings, Wild game meats (fried deer meat), deviled eggs, "hummingbird cake" ( with sausage, crocodile & pork Andouille sausage and duck & bacon sausage.
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