{"id":69661,"date":"2025-03-13T20:13:44","date_gmt":"2025-03-13T19:13:44","guid":{"rendered":"https:\/\/startercultures.eu\/?post_type=product&#038;p=69661"},"modified":"2026-04-06T15:14:23","modified_gmt":"2026-04-06T13:14:23","slug":"online-cursus-dry-aging","status":"publish","type":"product","link":"https:\/\/startercultures.eu\/nl\/product\/worst-en-vleeswaren-nl\/workshops-nl\/online-cursus-dry-aging\/","title":{"rendered":"Online cursus &#8216;dry aging&#8217;"},"content":{"rendered":"<p>Leer alles over\u00a0<em>dry aging\u00a0<\/em>van Meneer Wateetons, de auteur van verschillende Nederlandse standaardwerken op het gebied van vlees bereiden: als <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/worstbijbel-2018-nl\/\" target=\"_blank\" rel=\"noopener\">de\u00a0Worstbijbel<\/a> en \u00a0<a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-charcuterie-2019-nl\/\" target=\"_blank\" rel=\"noreferrer noopener\">Over Charcuterie<\/a>.\u00a0Dry aging is een proces waarbij vlees in een gecontroleerde omgeving wordt gerijpt. Dit resulteert in een intensere smaak, malsheid en een karakteristieke, geconcentreerde vleesbeleving. Iedereen die wel eens een lang gerijpte dry aged entrecote heeft gegeten, weet hoe groot het effect van dry aging is. Meestal doen we dit met rundvlees, maar wist je dat je ook andere vleesproducten kunt dry agen, van varken en kip (!) tot vis. In deze cursus leert foodwriter en wetenschapper Meneer Wateetons je alles over dry aging!<\/p>\r\n<!-- \/wp:post-content -->\r\n\r\n<!-- wp:heading {\"level\":3} -->\r\n<h3>Wat behandelen we allemaal?<\/h3>\r\n<p>\u2705 Tijdens deze cursus komt zowel de theorie als de praktijk aan bod, zodat je snapt wat je doet \u00e9n je skills opbouwt.<br \/>\u2705 De effecten van luchtcirculatie, temperatuur en vochtigheidsgraad worden duidelijk uitgelegd.<br \/>\u2705 Hoe werk je veilig?<br \/>\u2705 Hoe bereik je de gewenste smaak en malsheid?<br \/>\u2705 Alles handig stapsgewijs uitgelegd en gedemonstreerd.<br \/>\u2705 Welke materialen en ingredi\u00ebnten heb je nodig? Kun je ook zelf een dry age kast bouwen?<br \/>\u2705 Wat kun je naast rundvlees dry agen?<br \/>\u2705 Met de basistechniek in de vingers kun je onbeperkt vari\u00ebren en je eigen recepten verzinnen.<br \/>\u2705 Tips en tricks van de auteur van\u00a0<a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-charcuterie-2019-nl\/\" target=\"_blank\" rel=\"noreferrer noopener\">Over Charcuterie<\/a>.<br \/>\u2705 Inclusief GRATIS download van de powerpoint.<br \/>\u2705 Online, dus gewoon vanuit je luie stoel.<br \/>\u2705 Blijvende toegang<\/p>\r\n<h3>Videopreview online cursus &#8216;dry aging&#8217;<\/h3>\r\n<div style=\"padding: 75% 0 0 0; position: relative;\"><iframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" title=\"Dry aging - Wat ga je leren intro\" src=\"https:\/\/player.vimeo.com\/video\/900412071?h=f678c0a9f5&amp;title=0&amp;byline=0&amp;portrait=0&amp;badge=0&amp;autopause=0&amp;player_id=0&amp;app_id=58479\" frameborder=\"0\"><\/iframe><\/div>\r\n<h3>Voordelen van de Online cursus &#8216;dry aging&#8217;<\/h3>\r\n<p>\u2714\ufe0f20 korte duidelijke lessen. <br \/>\u2714\ufe0fKijken op je eigen moment en overal ter wereld. <br \/>\u2714\ufe0fTerugspoelen en herhalen zo vaak als je wilt. <br \/>\u2714\ufe0fInclusief powerpoint<\/p>\r\n<h3>Relevant boek<span style=\"font-size: 16px;\">n\u00a0<\/span><\/h3>\r\n<ul>\r\n<li><a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-charcuterie-2019-nl\/\" target=\"_blank\" rel=\"noopener\">Over Charcuterie<\/a><\/li>\r\n<\/ul>\r\n<h3>Workshopleider<\/h3>\r\n<p>De cursus wordt gegeven door <a href=\"https:\/\/wateetons.com\/over-wateetons\/\" target=\"_blank\" rel=\"noopener noreferrer\">Meneer Wateetons<\/a> auteur van negen gezaghebbende kookboeken (<a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/handboek-voor-de-vinex-jager-nl\/\" target=\"_blank\" rel=\"noopener\">Handboek voor de Vinex-jager<\/a> (2010), Over Worst (2011), <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-rook-2014-nl\/\" target=\"_blank\" rel=\"noopener\">Over Rook<\/a> (2014), <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-rot-2-0-2019-het-geactualiseerde-handboek-fermenteren-nl\/\" target=\"_blank\" rel=\"noopener\">Over Rot<\/a> (2015), <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-drank-2016-nl\/\" target=\"_blank\" rel=\"noopener\">Over Drank<\/a> (2016), de <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/worstbijbel-2018-nl\/\" target=\"_blank\" rel=\"noopener\">Worstbijbel<\/a>\u00a0 (2018), <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-charcuterie-2019-nl\/\" target=\"_blank\" rel=\"noopener\">Over Charcuterie<\/a> (2019), <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-inpakken-2020-nl\/\" target=\"_blank\" rel=\"noopener\">Over Inpakken<\/a> (2020) en <a href=\"https:\/\/startercultures.eu\/nl\/product\/uncategorized\/over-frituren\/\" target=\"_blank\" rel=\"noopener\">Over Frituren<\/a> (2022), culinair blogger sinds 2006 (<a href=\"https:\/\/www.wateetons.com\/\">www.wateetons.com<\/a>) en columnist (oa. columnist voor Elle Eten, Nrc Next en Winelife). Hij geeft al bijna vijftien jaar humoristische, leerzame, smakelijke en gezellige culinaire workshops en masterclasses waar je daadwerkelijk wat van opsteekt. Zowel voor hobbyisten, als voor professionals als koks en koks in opleiding, als voor bedrijven. Zijn workshops worden op <a href=\"https:\/\/www.facebook.com\/pg\/wateetons\/reviews\/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook beoordeeld met 4.9 sterren<\/a>. \u00a0<\/p>","protected":false},"excerpt":{"rendered":"<p>Leer dry aging van meneer wateetons \u2013 auteur van\u00a0Over Charcuterie, \u2013 in 20 videolessen. Inclusief powerpoint, kennisquiz en certificaat.\u00a0<\/p>\n","protected":false},"featured_media":75290,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"product_brand":[],"product_cat":[413,406,453],"product_tag":[],"class_list":{"0":"post-69661","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-online-workshops-nl","7":"product_cat-workshops-nl","8":"product_cat-online-workshop-worst-en-charcuterie","10":"first","11":"instock","12":"downloadable","13":"virtual","14":"taxable","15":"purchasable","16":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>cursus &#039;dry aging&#039;- starterculturen.nl<\/title>\n<meta name=\"description\" content=\"Leer dry aging van meneer wateetons \u2013 auteur van\u00a0Over Charcuterie, \u2013 in 20 videolessen. 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