For the discerning and dedicated carnivores, dry-aged beef is an irresistible item and a signature dish for the chef and restaurant. The DIY rigs and high-end butchers are an option for at-home chefs. The exceptional tenderness and concentrated flavors associated with steakhouses are a result of dry aging. Setting up the aging room in a restaurant is not easy. However, diners and chefs agree that the results are worth it. If you need dry-aged beef that ripens over the natural environment, you can get a dry aging room that combines modern technology with traditional processes.
Here are the factors to consider when building a dry-aging room:
Know the Right Mold
There are specific molds whose growth you need to promote. As beef ages, the outer crust formed from moisture loss leads to an environment where this mold and natural enzymes combine. It breaks down natural fibers, increasing tenderness and enhancing flavors. The key to creating an environment that eliminates bacteria and accelerates moisture loss is UV lighting and adequate air circulation. Large fans standing in the room circulate air across the beef surface while UV lights kill airborne bacteria before multiplication.
Provide Sufficient Ventilation
When there is no ventilation, you can experience the phenomenon of stale air. It is because oxygen in the air is consumed even without breathing creatures around. The same happens in a refrigerator compartment. Oxygen is needed to allow the meat to oxidize and form dry-aged crusts. Additionally, germs form in stagnant air. Therefore, it is critical to have a ventilation system in the aging room.
Use the Right Humidity and Temperature
To age a marbled beef in a pan for weeks or months, you need to ensure that it will not rot and become unusable. The humidity and temperatures range for a dry-aging room are similar to a standard cooler. The difference is the tolerance of thermostat units that dictate the compressor cycle. It needs a narrow range to ensure safe aging. A minor humidity variance or a few degrees difference might not sound serious. However, the considerable time of meat exposure can lead to the growth of dangerous bacteria if the accepted conditions do not adhere.
To maintain the humidity in a refrigerator compartment, manufacturers use water tanks inside the unit. However, this technique needs its water tank and connection that are susceptible to germs. For an aging room, an intelligent humidity control system is recommended as it does not need water connections or a water tank ensuring constant humidity in ambient air.
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