About STOKED
History behind STOKED
STOKED
(def) [Eng] stoked /stəʊkt/ adjective INFORMAL - NORTH AMERICAN excited or euphoric; "when they told me I was on the team, I was stoked"
Excited, enthusiastic, euphoric | Fire, coals, burning | Incite, kindle, activate
At STOKED, the fire is blazing. We are full of passion for good and delicious food. Have a warm heart for every guest. So come in and get comfortable. Experience the welcome. Sink your teeth into our dry-aged meat, laugh with each other (and with us!) and enjoy. We'll make your evening as special as the feeling you had when you revved up your first moped. Tell us, are you as stoked about that as we are?
Fine flavors. great nights.
THE restaurant in the region where you eat the very best beef from the finest cuts of high-quality beef breeds, prepared the honest way from the charcoal grill.
For lovers of prime meat in a warm, special setting in a characteristic and attractive building in Uden.
Here you will experience an exceptional evening with your partner or friends, because in a time of saturation and too much of the same, you are looking for something different from the usual flat, fast-paced catering; namely attention, taste, quality, love and warmth.
chapel street 1886
STOKED is in a characteristic building in Uden and well known to most Ujen residents.
This building on Chapel Street was built in 1886 and served as a boys' school for no less than fifty years until a new St. Peter's Boys' School was built on Church Street in 1936. The new school lasted only eight years, as it was burned by the Germans during Operation Market Garden in September 1944, after which new construction on the same site was necessary.
This old building on Kapelstraat was converted to continue life as a parish house. It also served as a gymnasium for the new boys' school until the 1960s. In 1948, the Sint-Martinus traders' association celebrated its fortieth anniversary with a large fair in and around the building where its members could present themselves to the people of Uden.
The successive uses in the second half of the twentieth century are barely keeping up. We mention the antique center with auctions and a fabric hall. Meanwhile, catering establishments have been located in the old school building for many years. Hopefully the continued existence of this historic building is guaranteed for a long time, because we do not know many more old public buildings in Uden.
Dry aging
noun [ U ] (also dry-aging, dry ageing, dry-ageing)
the process of leaving meat to hang or on a frame for several weeks before eating it:
Dry aging creates an almost nutty flavor.
Flavour and tenderness are two products of dry-ageing.
Dry-aging is a process applied to meat, particularly beef, to improve its flavor and tenderness. The process of dry-aging involves maturing meat under controlled conditions where temperature, humidity and air circulation are carefully regulated over a period of time, usually between two and six weeks.
The process
During the dry-aging process, the meat loses moisture, making the flavor more concentrated. At the same time, the meat undergoes enzymatic processes that change its texture and increase tenderness. This enzymatic activity helps break down the connective tissues in the meat, resulting in a softer final product.
Umami flavor
Another important aspect of dry-aging is the development of umami flavor. During aging, natural enzymes are created that break down the proteins present into amino acids, contributing to the deeper and more complex flavor profiles characteristic of dry-aged meats.
Perfection
The success of the dry-aging process depends on several factors, including the quality of the meat, the environmental conditions in which it is aged, and the duration of the aging process. Quality meat from young animals with good fat marbling is particularly suitable for dry-aging.
Dry-aged meat is known for its unique flavor, juiciness and tenderness, but the process is labor-intensive and requires expertise and careful monitoring. Therefore, it is often more expensive than regular aged meat. However, for lovers of high-quality meat, the complex flavor and texture of dry-aged meat is often worth it.
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