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Beef Aging
Beef aging (American English) or ageing is a process of preparing beef for consumption by aging it, in order to break down the connective tissue within the meat. Dry-aged beef Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The ke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dry-aging Beef
Beef aging (American English) or ageing is a process of preparing beef for consumption by aging it, in order to break down the connective tissue within the meat. Dry-aged beef Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Desiccation
Desiccation () is the state of extreme dryness, or the process of extreme drying. A desiccant is a hygroscopic (attracts and holds water) substance that induces or sustains such a state in its local vicinity in a moderately sealed container. Industry Desiccation is widely employed in the oil and gas industry. These materials are obtained in a hydrated state, but the water content leads to corrosion or is incompatible with downstream processing. Removal of water is achieved by cryogenic condensation, absorption into glycols, and absorption onto desiccants such as silica gel. Laboratory A desiccator is a heavy glass or plastic container, now somewhat antiquated, used in practical chemistry for drying or keeping small amounts of materials very dry. The material is placed on a shelf, and a drying agent or ''desiccant'', such as dry silica gel or anhydrous sodium hydroxide, is placed below the shelf. Often some sort of humidity indicator is included in the desiccator to sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Country Ham
Country ham is a variety of heavily salted ham preserved by curing and smoking, associated with the cuisine of the Southern United States. Production Country hams are salt-cured (with or without nitrites) for one to three months. They are usually hardwood smoked (usually hickory and red oak), but some types of country ham, such as the "salt-and-pepper ham" of North Carolina, are not smoked. Missouri country hams traditionally incorporate brown sugar in their cure mix and are known to be milder and less salty than hams produced in more eastern states such as Kentucky and Virginia. They are then aged for several months to 3 years, depending on the fat content of the meat.Kaminsky, Peter. (2005). ''Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them''. Hyperion. 304 p. See also * List of dried foods * List of hams * List of smoked foods This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by ex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The National Post
The ''National Post'' is a Canadian English-language broadsheet newspaper available in several cities in central and western Canada. The paper is the flagship publication of Postmedia Network and is published Mondays through Saturdays, with Monday released as a digital e-edition only.National Post to eliminate Monday print edition , June 19, 2017. Retrieved June 28, 2017 The newspaper is distributed in the provinces of , |
YouTube
YouTube is a global online video sharing and social media platform headquartered in San Bruno, California. It was launched on February 14, 2005, by Steve Chen, Chad Hurley, and Jawed Karim. It is owned by Google, and is the second most visited website, after Google Search. YouTube has more than 2.5 billion monthly users who collectively watch more than one billion hours of videos each day. , videos were being uploaded at a rate of more than 500 hours of content per minute. In October 2006, YouTube was bought by Google for $1.65 billion. Google's ownership of YouTube expanded the site's business model, expanding from generating revenue from advertisements alone, to offering paid content such as movies and exclusive content produced by YouTube. It also offers YouTube Premium, a paid subscription option for watching content without ads. YouTube also approved creators to participate in Google's AdSense program, which seeks to generate more revenue for both parties ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bon Appétit
''Bon Appétit'' is a monthly American food and entertaining magazine, that typically contains recipes, entertaining ideas, restaurant recommendations, and wine reviews. Owned by Condé Nast, it is headquartered at the One World Trade Center in Manhattan, New York and has been in publication since 1956. ''Bon Appétit'' has been recognized for increasing its online presence in recent years through the use of social media, publishing recipes on their website, and maintaining a popular channel. History Early history (1956-2010) ''Bon Appétit'' was started in 1956 as a liquor store giveaway and was first published as a bimonthly magazine in December of that year in Chicago. It was acquired by M. Frank Jones of Kansas City, Missouri in 1965. Jones was owner, editor, and publisher until 1970, when he sold the magazine to the Pillsbury Company, who in turn sold it to Knapp Communications in 1975. Jones remained the editor of the magazine through both of these transfers. Knapp Co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus Oryzae
''Aspergillus oryzae'', also known as , is a filamentous fungus (a mold) used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as '' sake'' and ''shōchū'', and also to ferment soybeans for making soy sauce and ''miso''. However, in the production of fermented foods of soybeans such as soy sauce and ''miso'', ''Aspergillus sojae'' is sometimes used instead of ''A. oryzae''. Incidentally, in China and Korea, the fungi used for fermented foods for a long time in the production of traditional alcoholic beverages were not ''A. oryzae'' but fungi belonging to ''Rhizopus'' and ''Mucor''. '' A. oryzae'' is also used for the production of rice vinegars. Barley ''kōji'' (麦麹) or rice ''kōji'' (米麹) are made by fermenting the grains with ''A. oryzae'' hyphae. Genomic analysis has led some scholars to believe that the Japanese domesticated the ''Aspergillus flavus'' that had mutated and ceased to produce toxic aflatoxins, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steakhouses
A steakhouse, steak house, or chophouse refers to a restaurant that specializes in steaks and chops, found mainly in North America. Modern steakhouses may also carry other cuts of meat including poultry, roast prime rib, and veal, as well as fish and other seafood. History Chophouses started in London in the 1690s and served individual portions of meat, known as chops. The traditional nature of the food served was zealously maintained through the later 19th century despite the new cooking styles from the Continent, which were becoming fashionable. The houses were normally only open for men. The steakhouse started in the United States in the mid-19th century as a development from traditional inns and bars. Steakhouses can be casual or formal fine dining restaurants. The oldest chophouse in London Simpson's Tavern is regarded as an institution of London and retains its 19th century decor. The oldest continuously operating steakhouse in the United States is the Old Homestead S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thamnidium
''Thamnidium'' is a genus of fungi belonging to the family Mucoraceae. The genus was circumscribed in 1809 by Johann Heinrich Friedrich Link. ''Thamnidium'' molds are key participants in the aging process for dry aged beef, producing protease and collagenase enzymes that naturally tenderize the meat. ''Thamnidium'' forms pale grey patches of mold called 'whiskers' on fatty areas of a carcass or cut during the aging process. The genus has also been implicated in the spoiling of meat in cold storage, alongside other fungal genera such as '' Acremonium'', ''Mucor ''Mucor'' is a microbial genus of approximately 40 species of molds in the family Mucoraceae. Species are commonly found in soil, digestive systems, plant surfaces, some cheeses like Tomme de Savoie, rotten vegetable matter and iron oxide re ...'' and '' Rhizopus''. References {{Taxonbar, from=Q10694977 Mucoraceae Zygomycota genera Taxa named by Johann Heinrich Friedrich Link Taxa described in 1809 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzymes
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. Almost all metabolic processes in the cell need enzyme catalysis in order to occur at rates fast enough to sustain life. Metabolic pathways depend upon enzymes to catalyze individual steps. The study of enzymes is called ''enzymology'' and the field of pseudoenzyme analysis recognizes that during evolution, some enzymes have lost the ability to carry out biological catalysis, which is often reflected in their amino acid sequences and unusual 'pseudocatalytic' properties. Enzymes are known to catalyze more than 5,000 biochemical reaction types. Other biocatalysts are catalytic RNA molecules, called ribozymes. Enzymes' specificity comes from their unique three-dimensional structures. Like all catalysts, enzymes increase the reaction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muscle
Skeletal muscles (commonly referred to as muscles) are organs of the vertebrate muscular system and typically are attached by tendons to bones of a skeleton. The muscle cells of skeletal muscles are much longer than in the other types of muscle tissue, and are often known as muscle fibers. The muscle tissue of a skeletal muscle is striated – having a striped appearance due to the arrangement of the sarcomeres. Skeletal muscles are voluntary muscles under the control of the somatic nervous system. The other types of muscle are cardiac muscle which is also striated and smooth muscle which is non-striated; both of these types of muscle tissue are classified as involuntary, or, under the control of the autonomic nervous system. A skeletal muscle contains multiple fascicles – bundles of muscle fibers. Each individual fiber, and each muscle is surrounded by a type of connective tissue layer of fascia. Muscle fibers are formed from the fusion of developmental myoblasts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
