Label
All
0
Clear all filters

International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Aging

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

Lamb may be wet- or dry-aged to develop additional tenderness and/or flavor. According to the USDA, the rib and loin sections (see diagram) are most likely to be aged.

ยฉ 2021 All rights reserved. Published by Abrams Books.

Part of

Related Recipes

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ

Related Reference

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ

Spotted a problem? Let us know!

The licensor does not allow printing of this title