Estrategia de Contenidos
Introducir una portada llamativa en la que aparezca la diferencia en el marmoleo de la carne entre una mardurada y otra normal.
The Patience of Taste
The European palate in general, and the Spanish palate in particular, is accustomed to the consumption of aged animals. EU only allows the use of the term "cow" in the labeling of pieces from cattle over four years old. Meanwhile, on the other side of the pond, for cultural, historical and even economic reasons, cattle over one and a half years old are not usually slaughtered for human consumption. And here is the first factor to take into account: The older they are, the bigger and more muscular they are. This is the process by which the meat softens naturally. The aim of maturation is to gain tenderness, however, it must be However, it must be taken into account that the tenderness obtained by maturation is indirectly proportional to the flavor potency that the meat will have. Therefore, a good maturation process Therefore, a good maturation process will seek to balance both qualities to reach an optimum point, that is to say, to gain tenderness without losing flavor. There are two forms of meat maturation: dry maturation and vacuum maturation or "wet" maturation. This is the most widely used maturation process in Europe today. It consists of keeping the meat in controlled humidity and temperature conditions. controlled humidity and temperature. The meat freezes from -1.5º, so it can never be kept below 0.5º for maturation. The most common is prolonged aging at temperatures between 1º and 3º. As for humidity, it must be constant and controllable, between 65% and 85%. It can only be carried out only in suitable facilities that do not substantially alter these levels. To sum up... never try to age meat at home. This, although a trend, is not new. is not new, it was invented decades ago, it has not just been discovered. That is why the optimal maturation point has also been studied for decades. To measure it, scientists use an instrument called a texturometer to measure the firmness value of a piece of meat. What does does maturation do to meat? The first and most obvious effect of dry aging is what is known as "shrinkage"-a loss of volume around the waist. This weight loss is significant and partly explains the high price of meat that has been cooked for a long time. cooked for a long time. Loins matured for a year can lose up to 40% weight. In terms of flavor, as we said at the beginning of the article, maturation is a article, maturation is a two-way street: the more tenderness is gained, the more the main flavor (the meat) is lost. This is why it is so important the balance of maturation is so important. After the first stage of maturation, if the meat is more than 40 days old and the animal is of "normal" size, there will be lactic acid and a "normal" smell, there will be lactic acid and a metallic smell of blood. We call this an "inappropriate" taste of the meat itself, a taste that should never exist. In conclusion, are extreme maturations good? good? At this point you already have enough information to have your own criteria... if you have not yet reached a conclusion, we remind you that for extreme maturation conclusion, we remind you that in order to dry-age meat correctly, it is essential to have adequate facilities. That is to say, most of the of the long maturations that you can try, have not been carried out correctly. In most rotisseries, the meat is matured without taking into account critical factors such as humidity and humidity. critical factors such as humidity and temperature, so when you eat it... you won't want to do it again.
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