| 词汇 | dry-aging |
| 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. Meat - general words barbecue beefsteak breast carrion charcuterie chub crown game gristle joint lardon marrowbone meat meatiness meaty Quorn red meat spring chicken tikka white meat |
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