Češpov gnocchi

Contrary to popular belief, it must be fresh meat in a butcher shop, a butchery craft long ago found that some of the cuts much better if some time depending on the cold. I have not otherwise been made ​​sausages, and I hope that they will continue, but when my parents came with pork and sausages, we always eat the pudding , because the meat had to "cool off". Literature indicates that the meat as soon as possible to get cold and leave it there a day or two. This is more or less for all animals.

Some pieces of the animals with additional aging to acquire the taste and tenderness, in that it is somewhat dry and the flavor concentrates, enzymes in the flesh and begin to decompose intercellular walls that hold the meat together. The renowned New York butcher shop Lobel's supposed to grow old piglet and lamb to a week, beef for 4 to 6 weeks.

There are two aging technology, ie. uležavanja, what we call in our country. In the dry-aging meat hanging in a well ventilated and clean freezer at a temperature between +1 and +3 degrees Celsius and humidity between 50 and 60%. Aging time is dependent on the piece of meat and quality. Aging is particularly superior cuts of meat with enough fat around them to prevent rotting meat, and evenly distributed fat in the meat itself, which causes the development of the desired flavor. Seasoned meat before using crops and possibly plesnjive excess fat. Always make cuts across age and not individual steaks.

Dry aging is due to the long time aging, weight loss due to drying meat (10-20%), and trimmed of fat (15-25%) is very costly and is now rarely practiced. But I know the butcher, who claims to be from time to time to order any old steak al something, through norms of our sanitary inspection, if necessary.

In wet aging meat is vacuum packaged in a slaughterhouse, but like almost any meat, butcher it and just leave it longer in the refrigerator to make their own enzymes. Perhaps the concept of 'seasoned meat. " Weight loss is so minimal, the meat is just tender, but flavor is not as specific as the dry-aging. Apparently 99% of aged meat in this way.

Selection of the type of aging and also depends largely on personal taste. Like truffles stink to some, may 6 weeks old schnitzel whom zaudarjat litostrojčanu by smell in the middle of summer. But these are extremes. Mature than the average schnitzel would expect that the odležal good two week al. Richard J. Epley says that research has shown that the maximum gain in meat tenderness during the first 11 days. When I tried some dried schnitzel I can tell you anything more.

Therefore, if the butcher said that the fresh steak, go on, or buy a pair of chicken legs.

In any case, it is worth to read the article itself Gugina, "Dry-Aged Beef: Try a Little Tenderness" , a more scientific article by Richard J. Epleya, "Aging Beef" , and something izmedžu, " The Accidental Scientist, Science of Cooking ".