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The Unrivaled Practical Guide for Asian Cooking

Does dry aging make a real difference in the meat's tenderness and flavor?

If meat is stored in a proper aging environment, it undergoes an enzymatic change that softens some of the connective tissue. The optimal period and temperature are 10 to 20 days between 34F and 38F (Freezing would inhibit the chemical process, and too high a heat would foster excessive bacterial and mold development).

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08:11:37 on 12/28/07 by Webmaster - Questions and Answers -