Aging or ripening meat is an important culinary preparation of raw meat for further cooking.
The right approach to it allows you to get a high-quality product with optimal organoleptic properties, which will be an ideal basis for steaks, meat stew, boiled pork, boiled pork, broths, etc.
What you should know about the ripening of meat?
Firstly, we will define the concepts. So, ripening is a process of aging meat raw materials, aimed primarily at softening muscle tissue in it, changing chemical and physical properties, namely density, taste, color and smell, as well as water-holding qualities. Continue reading
Soft smoked pork meat with a delicate smoky aroma can conquer the heart of any gourmet. Of course, store shelves offer an abundance of names for similar products. However, smoked meats cooked in the kitchen of your restaurant can become a “chip” of the institution and increase the influx of visitors and regular guests!
Smoking is a type of heat treatment of products that use smoke. Smoke appears from the decay of wood, which gives the meat a special aroma and taste. During smoking, products lose some water, thereby increasing their shelf life.
There are 2 types of smoking: Continue reading