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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Hanging (meat) ： ウィキペディア英語版 Hanging (meat) Meat hanging is a culinary process, commonly used in beef aging, that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging. The process also allows the water in the meat to evaporate, thus concentrating the flavor. ==History== Meat has been hung and dry aged for ages after butchers discovered that this method makes beef more tender and flavorful than meat eaten immediately after its preparation.〔 In the 1960s, a combination of meat hanging’s expense and the new process of wet-aging caused meat hanging to almost stop entirely. Meat hanging experienced a surge of popularity in the 1980s though, and dry aged beef continues to be sold in high-end restaurants around the world.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Hanging (meat)」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.