Aplicación culinaria de la técnica de maduración en seco de cortes duros de res, borrego y gallina

Abstract

The present project proposes to use dry ageing techniques in hard cuts of beef, lamb and chicken, aimed to use these products in author recipes. The work was carried out with hard cuts of beef and lamb, as: pork loin, chest and leg, in addition to the use in their totality of gallina vieja (old chicken) in which use has been made of the method of maturation in dry. For beef; large cuts containing intramuscular fat are generally used, but due to the supply of our market, the first test is performed with loin for its large size, and fat, chest and leg were chosen, where changes in periods of one to two months were observed. For lamb, dry ageing is necessary because in the market, low-fat meat is found, in which, the leg turns out to be the ideal cut for its size to age during a month. For chicken; for being a small animal ageing is considered to apply entirely, reducing waste and increasing its shelf life for a week or maximum two. Finally, twenty author recipes were developed and submitted for analysis of experts through a tasting menu.