brucejuiced
brucejuiced:

We are making it a point to learn more about what we are doing. It is only right that we attempt to teach you what we know. For this week’s hot plate we decided to use a four-week dry aged rib eye. Before we did, we had to learn a few things about dry aging.  *When you let meat age natural enzymes found in the muscles’ cells start to break down proteins into amino acid.  *The enzymes turn carbohydrates into sugars and weaken the connective tissue around protein strands.  *This “controlled decomposition” is responsible for an increase in sweetness, nuttiness, bite, and a cheese-like funk.  For more information here is the article we consulted: http://www.bonappetit.com/test-kitchen/ingredients/article/dry-aged-beef-is-a-new-trend-in-restaurants-around-the-country

brucejuiced:

We are making it a point to learn more about what we are doing. It is only right that we attempt to teach you what we know. For this week’s hot plate we decided to use a four-week dry aged rib eye. Before we did, we had to learn a few things about dry aging.

*When you let meat age natural enzymes found in the muscles’ cells start to break down proteins into amino acid.
*The enzymes turn carbohydrates into sugars and weaken the connective tissue around protein strands.
*This “controlled decomposition” is responsible for an increase in sweetness, nuttiness, bite, and a cheese-like funk.

For more information here is the article we consulted: http://www.bonappetit.com/
test-kitchen/ingredients/article/dry-aged-beef-is-a-new-trend-in-restaurants-around-the-country