Mozaic Restaurant Gastronomique in Ubud takes place on Friday, 23 April 2021.
In close collaboration with
ali Sustainable Seafoods,
“Dry Aging.”
“Dry Aging” is a culinary technique that is becoming increasingly popular worldwide and is credited with improving the tenderness, texture, and taste of both fish and meats.
In its essence, dry aging is when meats or fish are put into special refrigeration units to control temperature and moisture. Safeguarding the environment is essential in a process that strictly monitors the temperature, moisture levels and ensures hygienic handling. By exposing meats and fish to such an environment, moisture is removed, and over time the natural enzymes break the muscles down, making the flesh more tender and flavourful.
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