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DRY AGING MASTERS

EPISODE 13 - THE MEAT SAVANT

DRY AGING Masters Episode 13 – Nick Solares

In this episode of Dry Aging Masters, we dive into the world of dry-aged beef with Nick Solares, a food writer, photographer, and beef aficionado based in New York City. Nick shares his journey from growing up in England to becoming immersed in New York's culinary scene, particularly its renowned steakhouses and their signature dry-aged beef.

Nick takes us through the history of dry aging, explaining how it was once the standard practice for all beef before the post-war era saw a shift towards wet aging due to the commoditization of meat production. He highlights the key differences between wet and dry aging, emphasizing that while wet aging can achieve tenderness, dry aging offers a complexity of flavor and depth that's unmatched.

As a long-time resident of New York, Nick has witnessed the evolution of dry aging from a steakhouse staple to a broader culinary trend. He discusses how this technique has expanded beyond beef to include other proteins, including pork and fish. Nick's passion for dry aging led him to bring this process into his NYC apartment with a DRYAGER UX 500 personal dry aging cabinet. In addition to his current role working with Pat LaFrieda Meat Purveyors, Nick shares his dry aging knowledge & in-home experiences with his UX 500 through the Nick Solares Corner blog series on our website.

Nick Solares walking through a storage facility filled with dry-aged meat on shelves
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The episode delves into the science behind dry aging, exploring how it concentrates flavors, improves texture, and can even enhance the cooking process by reducing excess moisture content. Nick shares insights on selecting the right beef for dry aging, stressing the importance of high-quality, well-marbled cuts.

Listeners will be intrigued by Nick's description of the unique flavors that develop during dry aging, from umami-rich notes to hints of blue cheese and mushroom. He also touches on the versatility of his UX 500 unit, which allows him to experiment with various proteins and even age different items together.

Throughout the conversation, Nick's enthusiasm for dry aging shines through. He likens his home dry aging unit to a prized possession, comparing its craftsmanship to that of his beloved Leica cameras. For Nick, his DRYAGER is not just a culinary tool but a conversation piece that reflects his passion for food.

Watch the full episode to learn more about Nick Solares and his knowledge of all things dry aged.

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