DIY KIT Dry Aging Beef at Home Ready-to-use with Bourbon Introduction by Dry Age Chef Large Beef Rack & Pan Cheese Cloth – Perfect for Dry Aging Steak at Home

Description

The sheet pan measures 18 x13 inches with a depth of 1 inch while the rack sits neatly inside measuring 17×12 inches. Clean-up is easy – handwashing is recommended for the aluminum tray while the rack is dishwasher safe. Heavy-duty rack support (six legs) will hold the largest cuts that are readily available. Pan is durable construction- Made of 19-gauge heavyweight aluminum wire-reinforced this pan is great for everyday use. Designed to resist warping and bending this pan can withstand cold temperatures in the freezer and high heat applications in the oven so you can get the most out of this essential dry-aging item. Plus its natural finish is easy to clean to keep this pan looking great after each use. The Dry Aging Beef at Home Instructional Guide gives you a leg up on the dry-aging process. Easy simple to follow instructions with pictures provided so you know you re doing it right. Loosely wrap the beef with the cheesecloth. Enough cloth (8 sq. yds.) is included to wrap a 21 29 lb piece of meat or two smaller pieces. Slowly pour the Bourbon along the top edge and sides of the meat until the cloth is moistened throughout start dry aging as you normally would. Sporadically reapply small amounts of Bourbon throughout the dry-aging process how much is personal taste and testing as the meat has to be able to dry age. How does Dry Age Chef Beef Aging work? Why Bourbon or Whiskey Soaking? A combination of preparation and a lot of chemistry goes on during the dry-aging process including important enzyme-on-protein action. As the meat ages enzymes that were contained in the muscles cells work free and become a kind of creative wrecking crew. They break down proteins into amino acids so the flavor deepens. They turn the small amounts of carbohydrates in the meat into sugars so the taste seems sweeter. And they weaken connective tissue around protein strands so the meat becomes more tender. There s a craft to aging beef it s a skill and a style that you can explore and learn at DryAgeChef.com.