Dry Age Chef Bourbon Grade 50 Organic Co... $23.74 $29.95
The fine mesh of the Grade 50 Cheese Cloths is ideal for soaking your cut of beef with Bourbon or Whiskey for Dry Aging. For the best results, wrap the meat with cheesecloth about two or maybe three times- experiment. Cheesecloth wrapping helps in retaining the Bourbon flavor while still allowing it to dry age. Our Dry Age Chef Bourbon Grade Cheese Cloth is made from 100% organic and unbleached cotton to prevent chemicals, dyes, or toxins from leaching into your meat. Dry Age Chef designed and chose this weave and size specifically for Bourbon or Whiskey soaking meat prior to and during dry aging. 72 square feet of cheesecloth allows for wrapping many large sub-primal sections of beef or meat. Dry Aging Made Easy! A combination of preparation and a lot of chemistry goes on during the dry aging process, including important enzyme-on-protein action. As the meat ages, enzymes that were contained in the muscles' cells work free and become a kind of creative wrecking crew. They break down proteins into amino acids, so the flavor deepens. They turn the small amounts of carbohydrates in the meat into sugars, so the taste seems sweeter. They also weaken connective tissue around protein strands so the meat becomes more tender. there's a craft to aging beef, it's a skill and a style that you can explore and learn from Dry Age chef. This Dry Age Chef Cheese Cloth is versatile and can be used in many aspects of food preparation, and can even be used for cleaning and polishing. • Dry Age Chef Bourbon Grade Cheese Cloth is made using Premium cotton, designed for Bourbon or Whiskey soaking meat, then dry aging. • Organic, Premium, and unbleached Cotton - 100% unbleached Cotton, BPA Free meets FDA Standards, no dyes, and no chlorine to leach into your dry aging beef. • Of course, you can use this Heavy-Duty, Lint Free, Washable Cheese Cloth for other food preparations as well: like making cheese, stuffing poultry, squeezing citrus to hold back seeds, salads, steaming, blanching, basting, poaching, cleaning, and polishing. • VALUE PACK: Extra Large Dimensions: 72 sq. ft. (8 sq. yds.) ' 3 ft. x 24 ft. long. The cheesecloth is 1 yard (3ft.) wide and 8 yards (24ft) long and not precut, you can simply cut what you need. Lowest cost per sq. ft.
Dry Age Chef® Humidity & Moisture Contro... $64.99 $74.99
Introducing the Dry Age Chef® Humidity & Moisture Control Kit- the ultimate solution for dry aging meat at home! This kit includes everything you need to control the humidity and moisture in your dry aging fridge, two salt bricks, a rack to set them on, and a pan to hold the moisture. The Dry Age Chef® Humidity & Moisture Control Kit is designed to help you achieve the perfect dry aging conditions for your meat. With humidity and moisture control, you can ensure that your meat stays moist and tender throughout the aging process. This also helps to prevent the growth of harmful bacteria, ensuring that your meat is safe to eat. The two salt bricks included in the kit are made from high-quality Himalayan salt, which is known for its hygroscopic properties, working to draw moisture out of the meat while adding flavor. The rack and pan included in the kit are made from durable materials that are designed to withstand the rigors of dry aging. The rack is designed to hold the salt bricks securely in place, while the pan catches any drippings that may occur during the aging process. This kit is easy to use - simply place the salt bricks on the rack (not touching), the rack on the pan, and the pan on the bottom shelf of your fridge. Overall, the Dry Age Chef® Humidity & Moisture Control Kit is a must-have for anyone who wants to try dry aging meat at home. Explore the world of dry aging and create delicious, tender, and flavorful meat that will impress your family and friends. Pan Dimensions: 13 Inches x 9-1/2 Inches x 1 Inch Rack Dimensions: 12 Inches x 8-1/2 Inches Salt Brick Dimensions: 8 Inches x 4 Inches x 2 Inches Why is it essential to use Dry Age Chef® Himalayan Salt Bricks when dry aging beef? Using Dry Age Chef® Himalayan salt bricks when dry aging beef is essential due to several reasons. The salt bricks help in reducing excess moisture, as they naturally absorb it from the aging environment, maintaining an optimal humidity level. This process contributes to tenderizing the meat and enhancing its flavor. Moreover, Himalayan salt bricks have antimicrobial properties, which help in eliminating unwanted bacteria from the aging room, ensuring the meat remains safe and healthy during the aging process. The salt also adds a unique flavor to the beef, making it more enjoyable and delicious. Dry Age Chef® Himalayan salt bricks are known for their hygroscopic properties that play a crucial role in controlling humidity, improving meat quality, and providing a safe environment for dry-aging beef.
Stainless Steel Serrated CHEESE Knife $13.99
Expertly cut cheeses with this stainless steel cheese knife. Semi-hard cheeses like cheddar or Swiss have lower moisture content than soft cheeses and undergo a process of being pressed into forms and held under pressure during the aging process. Due to its firmness, semi-hard cheese requires a sturdy blade that is also able to resist the stickiness that results from moisture in the cheese. The handle features a full tang design to provide added strength and stability, and the knife's stainless steel blade is built strong and will provide you with long-lasting use. The blade is designed with holes in the form of die-cut letters that spell "CHEESE" to prevent cheese from sticking to it, and the end of the blade is forked to provide the ability to serve after slicing. Plus, the satin finish gives a clean, contemporary look that fits in perfectly with any charcuterie board or cheese platter. Overall Dimensions: Blade Length: 3-1/4" Handle Length: 6-1/8" Overall Length: 9-3/8" Dishwasher Safe! Includes a full tang design for added strength and stability Features a unique blade with die-cut letters that spell "CHEESE" Forked end allows the cheese to be served after slicing Made of durable stainless steel Ideal for hard and semi-hard cheeses
Dry Age Chef® Dry Ager Himalayan Salt Bl... $98.88 $149.95
Dry Age Chef® Dry Ager Himalayan Salt Blocks, Set of 2 Our large Dry Aging Himalayan salt blocks help to naturally regulate the humidity and add flavor, and minerals. The aerosolized salt/mineral molecules bonds to the surface of the beef, playing a large part in the dry aging process. They also provide an additional dimension of flavor to the meat during the enzymatic breakdown process. Original Dry Age Chef® Himalayan 8x8x2" Salt Blocks for Dry Agers • Aids in humidity control and flavor intensification during dry aging • Anti-microbial, anti-fungal, and anti-bacterial properties • Real, naturally marbled pink salt 8" x 8" x 2" thick • Enhances the microclimate in your curing or dry aging cabinet • Infuses matured product with a touch of salt and minerals • Helps to regulate humidity in the cabinet • 8" x 8" x 2" thick for longevity • Fits the SALTAIR Salt Trays made by Dry Ager Dry Age Chef® Himalayan Salt Blocks are unique because we use high-quality Salt Rocks which is a key source for producing blocks that are consistent in color with fewer cracks visible. We cut our Salt Blocks no less than 2" thick, this dramatically increases the lifespan of the block. The thinner salt bricks are more likely to break, and crack and do not last as long as our 2" thick bricks. These salt bricks are anti-microbial, anti-fungal, and anti-bacterial, all properties that protect naturally against bacterial invasion, and foodborne illnesses. Keep the slab clean and fresh without chemicals or other additives. The pink color of the salt creates a striking visual contrast with the other contents of your curing cabinet and provides excellent visual appeal whether your curing cabinet is in a butcher shop or a steakhouse. The salt should be placed on the tray to prevent any liquid that has come into contact with the salt from getting onto the surface of your cabinet. This block can last up to two to three years in use making it a worthwhile investment. It is recommended that the salt blocks be checked and dried regularly. Any liquid must be removed from on top of or around the block. Remember to keep your Dry Aging Salt dry, it melts! MSRP: $149.95 Sale Price: $98.88 Each slab measures 8" x 8" x 2" Dry Age Chef® Himalayan Dry Aging Salt Blocks #dryaging #dryager #himalayansalt #dryagechef #saltair #dryagingsalt #saltbrick #saltslab #saltblock #dryagechefsalt
Pastificio Di Martino Deluxe Pasta Gift ... $144.00 $199.99
This beautiful tin contains eight 500g packages of pasta, an apron, and a carry tote. Two Bombardoni, Two Eliche Giganti, Two Fusilli Lunghi col Buco, Two Ziti. Pastificio Di Martino has always made PGI Gragnano pasta by mixing the best 100% Italian durum wheat semolina together with the spring water coming from Monti Lattari. The extrusion of the dough through a bronze die and the particular drying process at low temperatures gives the pasta a very rough surface, to enhance the texture and keep the wheat aroma intact. Made in Italy Tin measures approx. 13"L x 13"W x 13"H and weighs approx. 15 lbs. BLUE PIN-UP APRON: Elegance is in the details and then even the kitchen apron, from a useful accessory, becomes a chic detail! The Apron with Pin-up is one size, unisex, and is the perfect addition for all those who love to cook. BOMBARDONI: Pasta shape with an excellent intensity given by the large size and the presence of ridges, particularly suitable for robust sauces based on meat or vegetables with a strong flavor, such as the most classic Sunday recipes which bind to its 100% Italian wheat flavor creating a perfect balance. We recommend trying them au gratin in the oven, to enjoy a real explosion of taste! Try it with Meat, cheese, and vegetable recipes. Cook it like this: Boiled "al dente" into plenty of salted water and mixed in a pan with sauce or baked in the oven, filled with ricotta cheese and mozzarella cheese. ELICHE GIGANTI: Similar to Tortiglioni pasta (Rotini) but larger in size, this special shape traps the sauce inside its magnetic spiral. Beautiful to look at and exquisite in combination with many varieties of sauces, it is characterized by its great versatility. Try it with: Fish or vegetable sauces but also with meat and cheese. Cook it like this: Boiled "al dente" into plenty of salted water and mixed in a pan with sauce or baked in the oven with melted mozzarella cheese. FUSILLI LUNGHI COL BUCO: Much appreciated for its sinuous shape, Fusilli Lunghi col Buco owe its name to the way they were made in the past when the pasta was twisted around a "spindle". Traditionally they are combined with a tomato sauce with ricotta cheese, parmesan cheese, and lots of fresh basil that can be wrapped perfectly with every turn of the fork. Try it with Vegetables, cheese, and meat sauces. Cook it like this: Mixed in a pan with sauce or baked. For a creative version try it in meat stock with a strange flavor, like Italian ramen! ZITI: Special shape among the most popular in Campania thanks to its ancient tradition. Their name derives from the past custom of women without husbands - the "zite" in fact - of staying at home to break pasta for Sunday sauces instead of going to mass with their families. The Ziti is perfect with intense sauces, such as the Genovese recipe, a typical Neapolitan Sunday dish, which involves the long cooking of meat and plenty of onion, able to create an excellent balance with the gustatory intensity of this extraordinary pasta shape. Try it with Meat, cheese, or with crustaceans and mollusk sauces. Cook it like this: Mixed with meat or fish ragù or baked in the oven with melted mozzarella cheese.