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Chef Nick Alvarez – Aging Beef

Aging, it’s not always a bad thing

As people struggle to remain youthful, spending countless sums of money on surgeries, creams and all kinds of other treatments, there is one aging that is very popular. In this particular case, the aging I am referring to is that of beef, dry aging to be exact.

What is dry aging? It is both science and art. The process involves controlling the humidity and temperature inside a fridge, around 1°C and 40%-70% ambient air humidity. The use of a UV light is also recommended, but not a must.

Why dry age? Under these conditions, two things happen.  Firstly, moisture evaporates from the muscle creating a greater concentration of flavor. Secondly, a process called proteolysis (or breakdown of muscle proteins) occurs … the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, thereby tenderizing the meat.

At Hotel ONE, I have spent a lot of time and effort in converting one fridge to a dry aging room, using 100’s of kilos or rock salt to control the humidity, large fans to improve air flow and UV lights to control microbial bacteria growth. The results have been great. We have been producing large amounts of dry aged beef rib eyes, porterhouse steaks and t bone steaks aged to 14 days and 28 days for the Top of ONE.

Converting a fridge for your house to do small amounts is not as difficult as you may think. All you need is a small fridge, a temp/ humidity gauge(digital ones are great) some clean cloths, some rock salt 3 trays, 1 wire rack and top quality beef.
Wrap the beef in a clean towel and place it on a rack. Place the rack on a tray and place in the lowest part of the fridge. Place a tray of salt above and below the beef.
Change the towel each day, and dry age the beef to 14 or 28 days. Once removed, the beef needs to be carefully trimmed of all dry or discolored areas. It is VERY important that the trimming is done properly, as eating the dry, discolored areas could give you a pretty bad stomach ache or worse.

I guess it is a little more work than most people want to invest to have a really tender and flavorful steak, so if you would prefer to avoid this, just come by Hotel ONE, head up to the 46th floor, and treat yourself to a well aged delicious dry aged steak.

波爾多醬汁 Bordelaise Sauce

INGREDIENT QUANTITY
材料 數量
牛肉醬汁 beef jus 1000ml
紅酒 red wine 350ml
磨菇 white mushrooms, 1/4’s 200gr
香菇 shitake mushrooms, 1/4’s 200gr
洋蔥切小丁 onion, fine dice 75gr
香蒜切小丁 garlic, fine dice 30gr
桂葉 bay leaf 1pc
新鮮百里香切碎 thyme, fresh, chopped 1gr
奶油 butter 25gr
鹽 salt  少許 tt
胡椒 pepper  少許 tt

PREPARATION AND SERVICE PROCEDURE:

Place the butter in a pot and start to saute the onion on a medium heat, once it starts to color, add the garlic and cook for another 2 minutes. Add the mushrooms and cook for 3-4 minutes while stirring. Add the red wine, beef jus, and bay leaf and lower the heat. Simmer for 20 minutes to reduce the liquid and thicken slightly. After 20 minutes, remove from heat and stir in the fresh thyme. Adjust the taste with salt and pepper.
NOTE: Beef jus is made by reducing beef stock by 2/3’s
NOTE: If you are not using fresh thyme, replace with dry thyme, but add into sauce with the wine, and only use 1/3 as much.

洋蔥丁以奶油中火快炒,上色後加入香蒜丁拌炒2分鐘後,在放入磨菇與香菇拌炒3-4分鐘。放入牛肉醬汁、紅酒及桂葉降溫,燉煮20分鐘後關火,加入新鮮百里香並以胡椒、鹽調味即可。
主廚小秘訣:將牛肉原汁燉煮至1/3即為牛肉醬汁
主廚小秘訣:如果沒有新鮮百里香,可以乾百里香代替,只需新鮮百里香的1/3用量,並與紅酒一同加入醬汁中燉煮

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