{"id":145703,"date":"2024-06-19T16:50:05","date_gmt":"2024-06-19T14:50:05","guid":{"rendered":"https:\/\/novanews.co.za\/rooirose\/?p=145703"},"modified":"2024-06-19T16:56:45","modified_gmt":"2024-06-19T14:56:45","slug":"bemeester-die-kuns-van-biefstuk-veroudering-saam-met-greg-bax-by-the-five-arts-weekend","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/bemeester-die-kuns-van-biefstuk-veroudering-saam-met-greg-bax-by-the-five-arts-weekend\/","title":{"rendered":"Bemeester die kuns van biefstuk-veroudering saam met Greg Bax by &#8216;The Five Arts Weekend&#8217;"},"content":{"rendered":"\n<p><em>Deur Maegan-Leigh Jacobs<\/em><\/p>\n\n\n\n<p> <\/p>\n\n\n\n<p>By die komende <strong><a href=\"https:\/\/www.quicket.co.za\/events\/265277-the-five-arts-weekend\/?ref=events-list#\/\">The Five Arts Weekend <\/a><\/strong>kry kos-entoesiaste sowel as vleisliefhebbers die ongelooflike geleentheid om meer oor biefstuk-veroudering by <strong>Greg Bax<\/strong>, &#8216;n gesoute koskenner met &#8216;n inspirerende reis, te leer. Ons het met Greg gesels oor sy agtergrond, sy kundigheid in biefstuk-veroudering, en wat sy meesterklasse behels.<\/p>\n\n\n\n<p> <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1170\" height=\"757\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2024\/06\/Screenshot-2024-06-11-at-10.11.37-1170x757-1.png\" alt=\"\" class=\"wp-image-145535\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"723\" height=\"1024\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2024\/06\/WhatsApp-Image-2024-06-10-at-14.54.41-723x1024.jpeg\" alt=\"\" class=\"wp-image-145536\"\/><\/figure>\n<\/div>\n\n\n<p> <\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color has-link-color has-medium-font-size wp-elements-2b216faf91c96d7dcccb0c2b58083a86\"><strong>Van KZN na Kaapstad: Greg Bax se kulin\u00eare reis<\/strong><\/p>\n\n\n\n<p><br>Greg Bax se kulin\u00eare avontuur het begin kort nadat hy van KwaZulu-Natal na Kaapstad in 2000 verhuis het. Hy is gevra om die Hussar Grill in Rondebosch te laat herleef, &#8216;n <em>steakhouse<\/em> wat uitdagende tye in die gesig gestaar het. Deur sy toewyding en passie vir vleis het Greg nie net gehelp om die Hussar Grill se reputasie te herstel nie, maar ook sy vaardighede in die kuns van biefstuk-voorbereiding opgeskerp.<\/p>\n\n\n\n<p>In 2016 het Greg Rare Grill in Kenilworth geopen, wat vinnig lof ingepalm het, insluitend Beste Nuweling-<em>Steakhouse<\/em> in Suid-Afrika en Beste <em>Steakhouse<\/em> in Suid-Afrika. Sy verbintenis om unieke biekstukke van ho\u00eb gehalte van boetiekplase regoor die land aan te bied, onderskei Rare Grill. Greg se missie was nog altyd om sy kli\u00ebnte op te voed en toegang te bied tot uitsonderlike biefstukke wat nie sommer in &#8216;n gewone <em>steakhouse <\/em>voorkom nie.<\/p>\n\n\n\n<p> <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1012\" height=\"1024\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2024\/06\/Screenshot_2017-07-18-15-28-33-e1718792809460-1012x1024.png\" alt=\"\" class=\"wp-image-145705\"\/><\/figure>\n<\/div>\n\n\n<p> <\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color has-link-color has-medium-font-size wp-elements-3f442fc7984a58fcd0e843be8e2839d8\"><strong>Wat om te verwag by die biefstuk-veroudering-meesterklas<\/strong><\/p>\n\n\n\n<p> <br>Greg se biefstuk-meesterklasse is die afgelope agt jaar &#8216;n treffer, en het in gewildheid gegroei vanwe\u00eb hul ontspanne, interaktiewe aard. Bywoners kan &#8216;n innemende aand verwag waar Greg sy uitgebreide kennis van vleis deel en waardevolle wenke gee om die perfekte biefstuk gaar te maak. \u201cOns het ook &#8216;n wynvennoot wat ongelooflike wyne saam met die kos wat ons kook, voorsit. Dit is &#8216;n wonderlike ervaring van twee ure waarin ons lekker eet en drink,\u201d voeg Greg by.<\/p>\n\n\n\n<p>Een van die mees algemene foute wat mense maak wanneer hul vleis verouder, is om ongeduldig te wees. &#8220;Behoorlike veroudering verg tyd &#8211; tot 28 dae is ideaal,&#8221; verduidelik Greg. Daar is twee hooftipes veroudering: nat en droog. Nat veroudering kan gedoen word met basiese toerusting, soos &#8216;n yskas en vakuum-verse\u00eblde sakke, terwyl dro\u00eb veroudering gespesialiseerde toerusting vereis om temperatuur en humiditeit te beheer. Die laasgenoemde metode lei tot &#8216;n meer robuuste en ryk geur, maar is meer kompleks.<\/p>\n\n\n\n<p>  <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1076\" height=\"1350\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2024\/06\/Aging-steak.jpeg\" alt=\"\" class=\"wp-image-145706\"\/><\/figure>\n<\/div>\n\n\n<p>  <\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color has-link-color has-medium-font-size wp-elements-f97f7f446a005af7f153ab44c765f2ff\"><strong>Die geure van verouderde steak<\/strong><\/p>\n\n\n\n<p> <br>Verouderde vleis is bekend vir sy verbeterde sagtheid en diepte van geur. Greg vergelyk die proses met die rypwording van kaas of vrugte, waar die verouderingsproses die natuurlike geure versterk, wat die biefstuk meer sappig en vol karakter maak. Die natuurlike ensieme breek die vleis mettertyd af, wat &#8216;n ryker en meer ontwikkelde smaak skep wat vars vleis eenvoudig nie kan bied nie.<\/p>\n\n\n\n<p>Wanneer hy gevra word oor sy gunsteling voorbereiding metodes met geurmiddels, verkies Greg om dinge eenvoudig te hou. Hy maak staat op klassieke bestanddele: sout, peper en olie. Hierdie benadering beklemtoon die natuurlike geur van die vleis sonder onnodige byvoegings. \u201cVir my gaan dit oor die geur van die vleis. Ek hou nie daarvan om dit te verander deur iets onnodig by te voeg nie,\u201d s\u00ea Greg.<\/p>\n\n\n\n<p>Bowenal hoop Greg dat deelnemers sy meesterklas geniet en tevrede vertrek na &#8216;n ongelooflike aand van kos, wyn en lag. Hy poog om mense op te voed en te inspireer om meer avontuurlustig met hul kos te wees, veral wanneer dit by vleis kom.<\/p>\n\n\n\n<p> <\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"WATCH: from Cape Town to the Karoo Art Hotel\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/s9a8SraS4Iw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption class=\"wp-element-caption\">  <\/figcaption><\/figure>\n\n\n\n<p>Sluit aan by <strong>Greg Bax <\/strong>by <strong><em>The Five Arts Weekend<\/em><\/strong> om &#8216;n kulin\u00eare reis aan te pak wat jou begrip en waardering van biefstuk-veroudering sal verbreed. Moenie hierdie ervaring misgeloop as jy passievol oor heerlike kos en lekker eet is nie!<\/p>\n\n\n\n<p> <\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Lees ook: <\/strong><a href=\"https:\/\/novanews.co.za\/rooirose\/daar-is-iets-vir-almal-by-the-five-arts-weekend-in-barrydale\/\">Daar is iets vir almal by \u2018The Five Arts Weekend\u2019 in Barrydale<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Deur Maegan-Leigh Jacobs By die komende The Five Arts Weekend kry kos-entoesiaste sowel as vleisliefhebbers die ongelooflike geleentheid om meer oor biefstuk-veroudering by Greg Bax, &#8216;n gesoute koskenner met &#8216;n inspirerende reis, te leer. Ons het met Greg gesels oor [&hellip;]<\/p>\n","protected":false},"author":58,"featured_media":145707,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946,3476],"tags":[795,2803,4612,85780,85799,85800],"class_list":["post-145703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","category-ontspanning","tag-vleis","tag-biefstuk","tag-barrydale","tag-the-five-arts-weekend","tag-greg-bax","tag-biefstuk-veroudering"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bemeester die kuns van biefstuk-veroudering saam met Greg Bax by &#039;The Five Arts Weekend&#039; | rooi rose<\/title>\n<meta name=\"description\" content=\"By &#039;The Five Arts Weekend&#039; kry vleisliefhebbers die ongelooflike geleentheid om meer oor 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