Whisky Aged Beef
The drunken mummy.
Dry aging meat — the process of resting a protein in a temperature-controlled environment for a desired amount of time to tenderize it and increase its flavor — is by no means a new technique.
But what if you add a liquid, alcoholic component to the dry aging process? You get an entirely new way to age meat, the Whisky Aging.
This technique uses alcohol as a way of amplifying the dry aging process, increasing the meat’s flavor and tenderizing it along the way. Essentially a cloth is soaked in Whisky until it’s absorbed. The cloth is then wrapped around the protein, and the meat rests in a temperature-controlled environment for several weeks. The meat absorbs the alcohol, imbuing it with, for example, subtle whiskey notes of vanilla and wood.
With traditional dry aging, a piece of meat will lose about 30% of its mass as it dries out over time. Wrapping a piece in Whisky-soaked bandage helps the meat retain some of that liquid, and ultimately the meat shrinks only about 25%.
But what if you add a liquid, alcoholic component to the dry aging process? You get an entirely new way to age meat, the Whisky Aging.
This technique uses alcohol as a way of amplifying the dry aging process, increasing the meat’s flavor and tenderizing it along the way. Essentially a cloth is soaked in Whisky until it’s absorbed. The cloth is then wrapped around the protein, and the meat rests in a temperature-controlled environment for several weeks. The meat absorbs the alcohol, imbuing it with, for example, subtle whiskey notes of vanilla and wood.
With traditional dry aging, a piece of meat will lose about 30% of its mass as it dries out over time. Wrapping a piece in Whisky-soaked bandage helps the meat retain some of that liquid, and ultimately the meat shrinks only about 25%.
