DRY AGER BIBLE
Please note the settings in all our recipes use (SmartAging) programs which are only found on the latest Model S Dry ager. For older models you will need to set Temperature and Humidity settings manually. ( These settings are not supplied in this book ).
Returns of this book will only be accepted if the plastic film covering is still in tact.
The DRY AGING BIBLE will make you a pro – and meat pros are even more creative. On its more than 300 pages, you will learn everything about the refinement of meat, poultry, ham, sausage, cheese, and even fish from food to supreme delicacy in the DRY AGER® Dry Aging Fridge.
The 336 pages bound in fine linen will teach you everything you need to know about Dry Aging and refining. This book explains the history and present-day practice of Dry Aging down to the last detail, including scientific ones. With stunning photographs, it shows hundreds of examples of meat refining, the production of world-famous hams and salamis, the aging of cheese, and the refinement of fish. With detailed information and concrete recommendations. You can turn your dry-aging successes into culinary highlights with numerous recipes from famous chefs.
For the first time Worldwide, all the important aspects of this topic have been covered in incredible detail. In the DRY AGING BIBLE you will find comprehensive information, concentrated refinement expertise, instructions, and surprising inspirations. The book guides you step by step through the entire dry-aging process in theory and practice. From choosing the right meat or other food, to the perfect preparation of the raw product, the use of the appropriate tools, the selection of the right dry-aging program, to the preparation of the refined product with delicious cooking recipes. A must-have for every dry-aging enthusiast.