| 释义 |
dry aging
noun[ U ]
(alsodry-aging, dry ageing, dry-ageing)uk /ˈdraɪ ˌeɪ.dʒɪŋ/ us /ˈdraɪ ˌeɪ.dʒɪŋ/
the process of leaving meat to hang or on a frame for several weeks before eating it: 干式熟成（肉）
Dry aging creates an almost nutty flavour.干式熟成产生一种像坚果的味道。
Flavour and tenderness are two products of dry-ageing.味道和嫩度是干式熟成的两个特点。
Dry aging does not alter fat content, just moisture content.
Wet aging, when meat is left in a bag sealed with all the blood and juices, can take less time than dry aging.
I like the bolder beef taste that comes with sirloin, further amplified by dry-ageing.
Look for meat that has had at least 28 days’ dry ageing.
During the dry aging process the beef loses moisture (shrinking) and must be trimmed.
SMART Vocabulary: related words and phrases
Meat - general words
barbecue
beefsteak
breast
carrion
charcuterie
chub
crown
game
gristle
joint
lardon
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meat
meatiness
meaty
Quorn
red meat
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white meat
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