{"id":51155,"date":"2019-01-29T10:14:01","date_gmt":"2019-01-29T03:14:01","guid":{"rendered":"http:\/\/nawacita.co\/?p=51155"},"modified":"2019-01-29T10:14:01","modified_gmt":"2019-01-29T03:14:01","slug":"restoran-ini-tawarkan-steak-berusia-380-hari","status":"publish","type":"post","link":"https:\/\/nawacita.co\/index.php\/2019\/01\/29\/restoran-ini-tawarkan-steak-berusia-380-hari\/","title":{"rendered":"Restoran Ini Tawarkan Steak Berusia 380 Hari"},"content":{"rendered":"<p>Jakarta <a href=\"https:\/\/nawacita.co\">Nawacita<\/a> &#8212; APL Restaurant di Los Angeles, Kalifornia, Amerika Serikat, menawarkan menu steak dari daging yang dikeringkan lebih dari setahun. Tepatnya, potongan daging itu dikeringkan selama 380 hari untuk mendapatkan citarasa yang khas.<\/p>\n<p>Restoran steak yang beroperasi sejak Mei 2018 itu didirikan oleh koki Adam Perry Lang. Sang koki memang kerap memproses steak dengan proses pengeringan dalam waktu lama. Namun, lazimnya proses tersebut hanya berlangsung sampai 150 hari.<\/p>\n<p>&#8220;Kami menyimpan daging sapi dalam suhu dingin selama 380 hari untuk memungkinkan proses enzimatik dan biokimia alami yang menghasilkan peningkatan kelembutan dan pengembangan rasa unik,&#8221; kata Lang, dikutip dari laman\u00a0<em>Independent,<\/em>\u00a0Jumat (25\/1).<\/p>\n<p>Teknik dan lama waktu pengeringan itu disebut Lang serupa dengan proses mengubah anggur menjadi kismis. Rasa daging menjadi lebih terkonsentrasi, menjadi lebih padat, dan hasil akhirnya tidak sama dengan rasa sebelum pemrosesan.<\/p>\n<p>Hasilnya, steak berusia 380 hari itu tercium seperti foie gras (makanan khas Prancis yang terbuat dari hati angsa) saat masih mentah. Lebih unik lagi, saat sudah dimasak, rasa daging menjadi seperti jamur truffle.<\/p>\n<p>Dengan proses yang sangat panjang dan cermat, tidak heran jika APL Restaurant memberikan banderol harga cukup tinggi. Setiap irisan daging steak setebal dua inci itu dijual seharga 150 dolar AS (sekitar Rp 2,1 juta).<\/p>\n<p>Pembaca yang bertanya-tanya tentang keamanan daging untuk dikonsumsi ternyata tidak perlu merasa khawatir. Dua profesor dari Texas A&amp;M University sudah pernah melakukan percobaan di Pusat Riset dan Pengetahuan Daging Sapi milik Asosiasi Peternak Nasional AS.<\/p>\n<p>Menurut laporan mereka, daging sapi yang dikeringkan dalam waktu lama dengan cara sama menjadi lebih empuk dan lezat. Kualitas daging sapi tergantung pada lama pemrosesan, semakin panjang akan semakin baik. Jadi, kelezatan daging steak berusia 380 hari ini hanya bisa dibuktikan dengan mencobanya langsung.<\/p>\n<p>rp<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jakarta Nawacita &#8212; APL Restaurant di Los Angeles, Kalifornia, Amerika Serikat, menawarkan menu steak dari daging yang dikeringkan lebih dari setahun. Tepatnya, potongan daging itu dikeringkan selama 380 hari untuk mendapatkan citarasa yang khas. Restoran steak yang beroperasi sejak Mei 2018 itu didirikan oleh koki Adam Perry Lang. Sang koki memang kerap memproses steak dengan [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":51157,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":{"0":"post-51155","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-lifestyle"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Restoran Ini Tawarkan Steak Berusia 380 Hari - Nawacita<\/title>\n<meta name=\"description\" content=\"steak dari daging yang dikeringkan lebih dari setahun. 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