What You Need to Know
Aging or ageing, in the context of food or beverages, is the leaving of a product over an extended period of time to aid in improving the flavor of the product. Aging can be done under a number of conditions, and for a number of reasons including stronger umami flavors and tenderness.
Steps
- 1.
Dry-aged beef (United States): Develops intense umami flavors and tenderizes muscle fibers
- 2.
Parmigiano-Reggiano (Italy): Creates crystalline texture and complex nutty flavors
- 3.
Kimchi (Korea): Allows lactic acid bacteria to develop sourness and funk