That steakhouse may seem a bit less savory when you get a peek behind the scenes.
Done properly, dry aging a steak can add depth and complexity to the flavor of the meat, a process that can take weeks and requires close monitoring for purposes of food safety., the term is also often applied to meats that have simply been stored for a little while, and often in a refrigerator, not a proper aging room. In these cases, it's all about a marketing gimmick, not at all about taste and quality.
Wet again, a cheaper and less time-consuming process refers to meat vacuum sealed and aged in its own juices.that customers"might be shocked at how much salt we use" when seasoning steaks. A hefty layer of the stuff is routinely added to cuts of meat, with restaurants using much more salt than a home chef would ever think to. Or want to, because of health.
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