Meat hanging is the culinary process of dry-aging meat to develop its flavor and tenderness.
It is applied both to beef and to game.
Meat hanging
process that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging
See also:
Categories:
Technique
Also known as:
English:
Hung
Wikidata ID:
Q5647973
Wikipedia title:
Meat hanging
References:
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ID: 20990