One of the most common and long-standing methods of preparing food is dry aging them. This process has been around for centuries and with the advancement in technology, it also improved and became easier. Meat that has been aged becomes more flavourful and softer. This is the reason why people have been dry-aging meat even if it takes time. Dry-aged meat was the expertise before butchers but because of the existence of dry-aging fridges and cabinets, anyone can now do the process. With the obvious benefit of having meat that is full of flavor for your recipes, it’s no wonder more and more kitchens are having a dry aging fridge and cabinet.
An ideal environment for dry-age steak is between 34.7 to 35.6 degrees Fahrenheit. A good dry seasoning cabinet would be able to maintain this temperature because it has all the necessary technologies to keep it at the same and appropriate level. Maintaining the temperature is important for the meat to dry age properly and develop the desired flavor.
Nowadays, these cabinets have been employed with the latest innovation in cutting-edge temperature control systems technology. There are cabinets that have digital thermostats and even smart thermostats that connect to your smartphone making it easier for you to monitor (and adjust, if necessary) the thermostat.
It is easy to tell whether the dry aging fridge and cabinet is good because of its good ventilation system which is essential to maintaining a steady flow of fresh and clean air to avoid germs (such as salmonella) that could contaminate and compromise the freshness of the meat and sophisticated temperature control. These features are all necessary to ensure that the meat will age to perfection. Look for a dry aging cabinet that generates a cool and humid environment.
A steady and ample supply of oxygen is a requirement in the aging process since the meat gets its distinctive dry-aged coating from oxygen. For the oxygen to reach and interact with the meat hanging in the cabinet, there must be adequate ventilation. More oxygen is introduced through the ventilation system as the oxygen inside the cabinet is inevitably used up during the process.
When it comes to aging meat, temperature and ventilation are not the only factors that needed to be considered. Humidity is a key consideration as well since dry aging meat has a high sensitivity to humidity changes.
If the cabinet is humid, the water vapor would not evaporate which affects the process of aging. The high content of water inside the cabinet is a source of numerous problems such as the meat would not “dry” out or age properly since the humid air provides water droplets on the meat. Due to the high-water content, bacteria may grow.
Now that you know all of these features, it would be easier for you to weed out the cabinets that are subpar. Remember that a flavourful aged piece of meat is a result of a cabinet that has the correct temperature level, no humidity, and proper ventilation.