Theageofenlightenment时间的启示-VTCInstitutionalRepository.PDF

AMBROSIA 客道客道 : The Magazine of The International Culinary Institute olume 3 March 2017 Article 17 March 2017 The age of enlightenment 時間的啟示 Rachel Read Follow this and additional works at : .hk/ive-hosts-ambrosia Part of the Food and Beverage Management Commons, and the Food Science Commons Recommended Citation Read, R achel (2017) The age of enlightenment 時間的啟示, AMBROSIA 客道 : The Mag azine of The International Culinary Institute: , 48-53. Available at : .hk/ive-hosts-ambrosia/vol3/iss1/17 This Article is brought to you for free and open access by the Hotel, Service Tourism Studies at TC Institutional Repository. It has been accepted for inclusion in AMBROSIA 客道 : The Magazine of The International Culinary Institute by an authorized editor of TC Institutional Repository. For more information, please contact csyip@.hk. Read: The age of enlightenment ????? Renowned for its intense flavour and exquisite tenderness, dry-aged beef has never been more popular, or more lovingly prepared. 經過精細加工處理的乾式熟成牛肉，肉質嫩滑、味道濃郁，難怪近年大受 歡迎。 By Rachel Read 時 間 的 啟 示 enlightenment Imagine getting your hands on some of the finest quality produce in the world, only to let it sit on a shelf for weeks to dry out, shrink and grow mould. It’s not as crazy as it sounds, and the process of dry-ageing beef is lauded by many of the world’s top chefs – as well as hungry diners who cannot get enough of the stuff – for its rich flavour and buttery texture. 可有想過，把頂級的食材放在架上數星期，任由其風乾、縮小甚至發霉，