| 释义 |
dry aging noun [ U ] (also dry-aging, dry ageing, dry-ageing) uk/ˈdraɪ ˌeɪ.dʒɪŋ/ us/ˈdraɪ ˌeɪ.dʒɪŋ/ 干式熟成（肉）the process of leaving meat to hang or on a frame for several weeks before eating it Dry aging creates an almost nutty flavour. 干式熟成产生一种像坚果的味道。 Flavour and tenderness are two products of dry-ageing. 味道和嫩度是干式熟成的两个特点。 更多例句- Dry aging does not alter fat content, just moisture content.
- Wet aging, when meat is left in a bag sealed with all the blood and juices, can take less time than dry aging.
- I like the bolder beef taste that comes with sirloin, further amplified by dry-ageing.
- Look for meat that has had at least 28 days’ dry ageing.
- During the dry aging process the beef loses moisture (shrinking) and must be trimmed.
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