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Curing vs. Aging

weinoo

By weinoo
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weinoo

weinoo

Posted
Posted

There's a nice topic about curing and aging cellars and chambers.

But, are they different? Curing and aging, that is. I always thought curing was what you did, for instance, to duck confit before you cooked it. But is it also what happens after the product is cooked? And what's happening with prosciutto - is it curing or is it aging? Or both?

Mitch Weinstein aka "weinoo"

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Paul Bacino

Paul Bacino

Posted
Posted (edited)

Curing : to me.. involves a preserving agent or flavoring agent.

Aging: is part of curing...but is what I do to beef...hanging to just the elements....ie air... no additives

Procuitto: age cured leg...it takes time to cure as in ham /salmon/duck

Edited by Paul Bacino (log)

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