And he's quite right. Chefs are pushing the boundaries on beef ageing for the superior qualities and depth of flavour that aged beef delivers. On the flip side, whilst aged meat might be tastier, it's also more expensive and harder to come by.
This could all be about to change after a successful crowd funding campaign launched by Umai Dry. Authentic dry aged steak, charcuterie and salumi could all become more accessible to home cooks thanks to the new 'Artisan Meat Kit.'
What makes the 'Artisan Meat Kit' special is the new technical material it contains known as Umai Dry. Whilst the material might look like simple transparent plastic it actually boasts a technical capacity which simplifies the ageing process by combining artisanal practices with sophisticated modern technology.
How does Umai dry work?
The practicality is as simple as carefully covering the selected meat with the Umai dry material, vacuum sealing and leaving in the fridge to age.
Find out in this video clip:
Now for the science bit: Umai Dry simplifies the meat drying process via the material that the meat is placed inside that forms a bond with the proteins on the surface of the meat. Moisture can still be released from the meat as well as oxygen exchange occurring but odors and contamination are blocked.
After the sealed meat has spent four to six weeks in a refrigerator you could be the proud owner of craft dry-aged steak, charcuterie including Capicola, Pancetta, Lonza, Bresaola, Prosciutto, Guanciale, and more.
Have a look at how the pancetta is made:
An Artisan Meat Kit will set you back $170 and includes the complete system to make authentic dry aged steak and artisan charcuterie like Coppa/Capicola, Pancetta, Prosciutto, Bresaola at home in a regular home fridge.
See below for the contents that include an Umai Dry Vacuum Sealer, Umai Dry and VacMouse Adapter and Packets, instructions for sealing and aging, juniper berries, an instacure packet, and instructions for dry aging charcuterie and recipes.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.