Is poultry suitable for dry aging like beef is?
In "The Science of Good Cooking" it is said that the reason why a roast at a restaurant tastes so well is because they age their meat for days. Enzymes break down the protein (not collagen) and make the muscles more tender.
I wonder if that same process is applicable to poultry. Is there a point to dry aging (or cooking on a very low temp for long time. Not slow cooking) a chicken roast or a chicken breast?
Best Answer
Putting health and safety concerns aside, there are a few reasons why dry-ageing chicken or other poultry is unheard of (or at least very rare):
- Poultry is usually tender meat by nature
- Poultry easily dries out when roasting/pan frying/baking. Dry ageing would mean the meat starts off drier to begin with
- The flavour profile of aged beef is more gamey and overall stronger. This would generally not be considered a desirable taste in chicken
There are white meats that do often undergo an ageing process (pheasant, partridge etc.), but this is done before plucking and gutting, meaning the meat does not lose as much moisture, and there is less risk of introducing infection.
Pictures about "Is poultry suitable for dry aging like beef is?"
Quick Answer about "Is poultry suitable for dry aging like beef is?"
Poultry is usually tender meat by nature. Poultry easily dries out when roasting/pan frying/baking. Dry ageing would mean the meat starts off drier to begin with. The flavour profile of aged beef is more gamey and overall stronger.Can poultry be dry aged?
He began experimenting with dry aging chicken while working with chef Dan Barber at Blue Hill at Stone Barns in Pocantico Hills, New York. Here, he explains his process. \u201cDry aging creates a tender, more succulent meat, and you get a really nice crispy skin also.What meat is best for dry age?
The best cuts for dry-aging beef at home are large muscle or sub-primal cuts on the bone, like a strip loin, ribeye, or sirloin. Bones and fat layers are the best as they protect the meat from drying out too much.Can you age chicken like beef?
Make sure to age your chickens before cooking them, before quartering them and before freezing them. The reason for aging, just like in beef, is to allow the muscle tissue to relax and tenderize before eating. Aged chicken will be more tender and have better flavor than meat processed immediately after the kill.Can you dry age meat other than beef?
Yes, it's possible and useful to dry age other meats. Beef stands to benefit the most from dry aging, though, since of all commercial proteins, it presents the most variability in tenderness. Lamb, veal, and pork are generally tender to begin with; it's cooking technique that's most likely to make or break these meats.What is dry aged beef? Since when is drier meat good?
More answers regarding is poultry suitable for dry aging like beef is?
Answer 2
We pasture-raise heritage chicken (meat birds).
We have a commercial refrigeration unit and regularly dry age chickens for 7 to 10 days at 35 degrees. They are spectacular eating.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Polina Tankilevitch, Harry Dona, Archie Binamira, Klaus Nielsen