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For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops.
The Abilene Environmental Health Division conducts inspections for food safety compliance. Here are the scores for the week of Nov. 11-17.
Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a "hot box".
The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
Issues noted by inspectors included: A kitchen employee handled trash and then handled clean dishes without changing gloves or washing hands; raw chicken was stored directly over raw shrimp and ...
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[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [14]
Preparing dripping can be as simple as collecting and cooling the oil and meat juices from pans and trays after roasting meat, but commercial production achieves a higher yield by combining these with water and a sizeable amount of salt (about 2g per litre), creating a kind of stock. When the stock pot is chilled a solid lump of dripping (the ...
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