It seems whiskey dry aged beef is a trend gaining popularity and I have a couple questions about the process and results. As to the science part of it......
Does the whiskey actually penetrate the meat and migrate throughout or does the whiskey flavor stay on or near the surface?
If it does permeate throughout the meat, does it interfere with the normal process of the existing enzymes that tenderize and flavor the meat during the process?
One aspect of normal dry aging is the mold that grows on the outside. Does whiskey allow that mold to grow or does it kill the exterior mold?
I suspect the regular application of whiskey to the exterior does not allow the mold to grow but asking because I'm not certain.
I'm not sure if I really want a ribeye to taste like whiskey but curious if the flavor is only on the exterior or truly throughout the primal. Since I learned that, other than salt, regular seasons and spices cannot actually penetrate the meat and only reside on the exterior I'm wondering if the same is true of the whiskey flavor during dry aging.
Appreciate any insight provided?
Does the whiskey actually penetrate the meat and migrate throughout or does the whiskey flavor stay on or near the surface?
If it does permeate throughout the meat, does it interfere with the normal process of the existing enzymes that tenderize and flavor the meat during the process?
One aspect of normal dry aging is the mold that grows on the outside. Does whiskey allow that mold to grow or does it kill the exterior mold?
I suspect the regular application of whiskey to the exterior does not allow the mold to grow but asking because I'm not certain.
I'm not sure if I really want a ribeye to taste like whiskey but curious if the flavor is only on the exterior or truly throughout the primal. Since I learned that, other than salt, regular seasons and spices cannot actually penetrate the meat and only reside on the exterior I'm wondering if the same is true of the whiskey flavor during dry aging.
Appreciate any insight provided?
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