Dry ageing
Dry ageing is the controlled maturing of products to improve flavour, texture and aroma. The result includes a more intense umami flavour, greater tenderness and a more complex structure.
What is dry ageing?
Dry ageing is a maturing technique in which products mature under controlled conditions for several days to weeks. During this process, moisture slowly evaporates and natural enzymes break down structures: mainly proteins in meat and fish, rather carbohydrates and cell walls in vegetables. Although the process differs per product, dry ageing always leads to a more concentrated flavour, more intense umami, greater tenderness and an improved texture.
The technical principles for meat, fish and vegetables
Dry ageing requires strict control of temperature, humidity and air circulation. Only under the right conditions do flavour and texture come fully into their own.
"“The result is so refined that a dish with just two or three components already feels complete.” – Yornie van Dijk, Restaurant Basiliek"
