dry aging
noun[U]
(alsodry-aging,dry ageing,dry-ageing)uk/ˈdraɪ ˌeɪ.dʒɪŋ/us/ˈdraɪ ˌeɪ.dʒɪŋ/theprocessofleavingmeattohangor on aframefor severalweeksbeforeeatingit:
干式熟成（肉）Dryagingcreatesanalmostnuttyflavour.干式熟成产生一种像坚果的味道。
Flavour andtendernessare twoproductsof dry-ageing.味道和嫩度是干式熟成的两个特点。
- Dryagingdoes notalterfatcontent, justmoisturecontent.
- Wetaging, whenmeatisleftin abagsealedwith all thebloodandjuices, can take lesstimethandryaging.
- I like thebolderbeeftastethat comes withsirloin,furtheramplifiedby dry-ageing.
- Look formeatthat has had at least 28days’dryageing.
- During thedryagingprocessthebeeflosesmoisture(shrinking) and must betrimmed.
Meat - general words
- barbecue
- breast
- butchery
- carrion
- charcuterie
- chub
- crown
- dry aged
- game
- joint
- lardon
- marrowbone
- meat
- meatiness
- pincho
- Quorn
- spring chicken
- tikka
- white meat