DRY AGING MASTERS
EPISODE 7 - MICHAEL CIMARUSTI: TRUE BELIEVER
Providence in Los Angeles is renowned for its seafood dishes, with a philosophy of exclusively working with wild seafood, sourced directly from fishermen whenever possible. The two-Michelin-Star restaurant earned the elite designation for the first time in 2008, and has maintained the honor over the past 15-plus years since then under the leadership of Chef Michael Cimarusti. In Episode 7 of Dry Aging Masters, Chef Cimarusti shares his passion for seafood, which started with his love of fishing and evolved into a profession of the highest caliber.
At the core of Cimarusti’s culinary focus is dry aged fish, matured to perfection in the Dry Ager. Dry aging is a recent phenomenon in the seafood world, and Chef Cimarusti is admittedly a new adoptee to the practice. Working with his UX 1500 Pro Dry Ager cabinets has opened his eyes to the possibilities that come with aging finish, and has made him a true believer in the benefits of dry aged fish.
Chef Cimarusti matures his fish for up to two to four weeks, and finds that the quality of the fish only gets better with time. “[With the Dry Ager] it’s not so much like just trying to find the absolute freshest product available and serve it right away,” explains Cimarusti. “Now we’re trying to find the absolute freshest product available and trying to decide when it’s just the right time to serve it.”
While the fish matures in the Dry Ager, the loss of excess moisture reveals an incredible amount of fat and flavor, allowing for recipes and flavors that would be otherwise unachievable. Once the fish is hung in the Dry Ager for several days, Cimarusti finds the results are unparalleled, with the quality far better than the fresh fish he has worked with in the past.
While fish is at the center of his craft, Cimarusti has also aged duck and venison with great success, finding the flavor and texture incomparable to that of the same product prepared fresh. Chef Cimarusti believes that dry aging is a game changer for seafood in particular, and working with his Dry Ager cabinets has made him a true believer in the practice and art that is dry aging.
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