What You Need to Know
Cold-air drying inhibits microbial growth while allowing endogenous enzymes to slowly break down proteins into free amino acids (glutamate, aspartate) and nucleotides (inosine monophosphate). Low temperatures prevent lipid oxidation.
Produces intensely savory flavor base for stews and sauces, requiring rehydration before use.
Key Parameters
Temperature
4°C
-5°C - 10°C
Time
3 months
2 months - 12 months
Equipment
Wooden drying racks (hjell)North-facing wind exposure
Steps
- 1.
Baccalà mantecato (Venetian): Rehydrated flesh whipped with oil creates creamy texture
- 2.
Lutefisk (Nordic): Lye treatment restores pliability
The Science
Primary Reaction
Proteolysis