The Dry Aging Essentials book helps meat enthusiasts and casual foodies become creative and pros on their dry-aging meat journey. With more than 300 pages, The Dry Aging Essentials book contains everything you need to learn about dry-aging and refinement of meat, poultry, cheese, and even fish to supreme delicacy in the premium Dry Ager Meat Aging Fridge.
This new standard on Dry Aging and Smart Aging Meat teaches everything you need to know about dry-aging and refining meat. The 336-page book is bounded in fine linen and explains the history & recent practices of Dry Aging meat with pieces of information that are based on science. The stunning photographs include hundreds of examples of meat refining, production of world-famous hams and salamis, the aging of cheese, and the refinement of fish. With all the details and concrete recommendations, you can turn your Dry Aging success into a culinary highlight along with our numerous recipes from famous chefs.
Availability: In stock
All the important features on the topic of Dry Aging Meat have been summarized in this book in incredible detail for the first time worldwide. In the book The Dry Aging Essentials, you will find comprehensive information, concentrated refinement expertise, instructions, and surprising inspirations. From choosing the right meat to the perfect preparation of the raw product, this book guides you step-by-step through the entire Dry Aging process in theory and in practice. The use of appropriate tools, selection of the right Dry Aging program, and the preparation of the refined product with delicious cooking recipes are included in this book. The Dry Aging Bible is a must-have for anyone who wants to level up their culinary style, with the entire world of delicacies made at home.
Availability: In stock
Expert purchasing
Product Knowledge
Dry Aging transforms good, raw meat into better meat, and creates a supreme delicacy out of even better meat. The breed of the animal, sex, feed, age, and environmental conditions all affect the quality of the raw meat. With The Dry Aging Essential’s comprehensive Buyer’s Guide, you are directed to the best raw meat selection for the DRY AGER Dry Aging Fridge. The following questions are tackled in this section:
Good To Know
Processes & Expertise
With the innovation in dry-aging meat brought about by the premium DRY AGER® Meat Maturing Fridge, the unpredictability of natural Dry Aging is finally a thing of the past. The Dry Aging Essentials book has all the answers to all the significant questions on the topic of Dry Aging in the premium DRY AGER® Cabinet:
From meat to delicacy
Dry Aging Recipes
Apart from dry-aging meat to perfection, the premium DRY AGER® Dry Aging Fridge also enables enthusiasts of high-quality meat, lamb, and even fish specialties to create their own delicacies. The Dry Aging Essentials book covers the fundamental topic of how to perfectly simulate any form of natural aging within the DRY AGER® Dry Aging Cabinet. An impressive gallery of dozens of beef, lamb, poultry, and fish are included. In addition, each recipe is curated to feature specific recommended actions, Dry Aging times, Smart Aging® and Dry Aging programs, and significant tips and details.
Professional dry-aging
DRY AGER® Process
Superior food products can now be dry-aged anywhere with the DRY AGER® Dry Aging Fridge. In the privacy of your own kitchen, or right in front of your clients’ eyes at the butcher’s shop, meat department, or restaurant. The Dry Aging Essentials book demonstrates how easy it is to incorporate meat refinement in everyday life. It demonstrates how easy it is to refine beef, lamb, and poultry, as well as entire fish, and make ham and salami, as well as refine cheese, using step-by-step instructions. Dry Aging 2.0 is a breeze with SmartAging® and DXTasteReg® technology. Meat aging, the manufacturing of ham and sausage specialties, the refinement of fish and cheese, the drying of pasta, herbs, and fruit, and even meat that has previously been pre-aged in a vacuum bag may all be done with a customized program.
Easy-to-do dry aging
Instructions in a Step-by-Step Format
Have you ever prepared a side of beef for Dry Aging, then carefully portioned it into manageable steaks using a bone saw and meat knife after the aging time, and then properly vacuum sealed it? Have you ever produced your own pancetta from a huge piece of pork belly? Have you ever cured and aged a beautiful Hungarian salami all by yourself? Have you ever made buttery, dry-aged gravlax out of a piece of salmon? With The Dry Aging Essentials book, it’s no problem at all. Hundreds of step-by-step photographs demonstrate the most fundamental techniques for handling refined meals and using the DRY AGER® Cabinet.
Culinary Expertise
Recipes for Cooking
Dry aging beef, lamb, and poultry bring up new possibilities for chefs, whether they’re in their own kitchen or at a restaurant’s stove. For The Dry Aging Essentials book: 30 Inventive Chef Dishes, three top chefs from Germany devised 30 ingenious chef recipes. Ludwig “Lucki” Maurer, Cattle stockman, Hearth cook, and meat pope, along with Harald Derfuss, Michelin-starred friend of classic French haute cuisine, and Berlin avant-garde chef Christoph Hauser demonstrate what can be done with beef, hog, lamb, game, and even offal from the DRY AGER® Dry Aging Fridge. Stunning, mouthwatering food photography like you’ve never seen before.
Certificate on Dry Aging
The Science of Dry Aging
Anyone who has ever tasted a dry-aged steak can attest to how delicious this ideal product of refinement is. The Dry Aging Essentials book now demonstrates that this perception may withstand scientific analysis. Two of Europe’s most recognized meat experts, Dr. Michael Podvinec of Basel, Switzerland, and Prof. Dr. Ulrike Weiler of the University of Hohenheim in southwestern Germany, have examined Dry Aging. Their conclusion: Dry Aging is by far the finest approach for refining meat to ultimate perfection from a scientific standpoint as well. It’s covered in The Dry Aging Essentials book Science Chapter.
The 5 Most Important Dry Aging Questions
The DRY AGING ESSENTIALS book and the DRY AGER® Dry Aging Cabinets of the Premium S series complement each other perfectly. This is because all the aging recipes featured in the book include the correct SmartAging® dry-aging programs, which you can enter directly on the machine. That’s why, for example, you can easily choose a sausage recipe in the book, follow the steps, and conveniently age the raw sausage with the right aging program. The book contains all the information for every step of the way. The DRY AGING BIBLE will help you in every situation, from the selection of your starting product, to the preparation and production of the raw material, to the perfect aging and preparation. The book is the ultimate all-purpose weapon in the professional handling of your DRY AGER Premium S Dry Aging Fridge.
The DRY AGING ESSENTIALS book and DRY AGER® Dry Aging Cabinets from the Premium S line are a wonderful match. This is due to the fact that all of the aging recipes in the book include the appropriate SmartAging® dry-aging algorithms, which you can enter straight into the machine. That’s why, for example, you may quickly select a sausage recipe from the book, follow the instructions, and age the raw sausage with ease using the appropriate aging program. Every stage of the route is covered in detail in the book. The DRY AGING BIBLE will guide you through every step of the process, from product selection through raw material preparation and manufacture to optimum aging and preparation. This manner, you may be certain that you will not suffer from aging losses as a result of incorrect specifications. After all, who wants to waste an expensive piece of meat, fish, or ham because the parameters were set incorrectly?
As a professional, you may also profit from the book. Countless aging recipes make it simple to diversify your product line and explore things that were previously too time-consuming. You’ll be startled by the Dry Aging possibilities that B and C cuts, as well as hitherto unimaginable pieces, offer up. With the DRY AGING ESSENTIALS book, you may enter a whole new level of value and completely execute “nose-to-tail” at your place of business without sacrificing anything. The book contains all of the necessary information. From initial quality guidance to item selection, step-by-step instructions, workshops, and vital insider insights on choosing the correct SmartAging® aging program, we’ve got you covered. This ensures that the product you create is marketable and produced in the most efficient manner feasible for your consumers. The aging program on the DRY AGER Premium S is set at the press of a button, and everything runs automatically. You may wow and excite your visitors and clients with amazing information about Dry Aging even more than before with the background knowledge you’ll find in the book.
Certainly not. The DRY AGER® Premium S Dry Aging Fridge can also be used without the book. The book, on the other hand, contains well-organized information about Dry Aging, SmartAging®, DXTasteReg® technology, and the proper functioning of your Dry Aging Cabinet. With the book, you can make the most of your Dry Aging Fridge’s capabilities and have access to a wealth of inspiration as well as valuable tips and techniques. The book is, in a sense, the ideal partner for your DRY AGER Dry Aging Fridge.
All of the information, inspiration, step-by-step directions, ingredient lists, and so on apply to the manufacture of dry-aged meals in older DRY AGER® Dry Aging Cabinets as well. However, because earlier DRY AGER® models do not have SmartAging® technology, you will be unable to apply the SmartAging® age programs detailed in the book, which are ideally tailored to the aging recipes. At the touch of a button, only DRY AGER® Premium S models offer up a whole new dimension of Dry Aging. Hello, and welcome to the future!
Optimized by Seraphinite Accelerator