We spent more time in the kitchen this past year than we have in decades. Over half of Americans reported cooking more in December than they had the year prior, according to a poll by food and beverage marketing firm Hunter Public Relations LLC. The shift may be long-lasting: Almost three-quarters of respondents said they intend to continue cooking more when the pandemic ends. This, then, is a year for home cooks to flex culinary muscles with an eye toward fun. They're already experimenting with equipment and techniques primarily considered the provenance of professionals. Take dry-aging beef. Meat coolers such as Steak Locker's Smart Dry Aging refrigerator, which produce tender, flavorful rib-eyes and T-bones, are becoming widely available. Gabriel Llaurado, who sells the $1,500 Steak Locker fridge at his virtual butcher shop Meat n' Bone in Miami, estimates he sold more than 50 of them during the third and fourth quarters of 2020 and would have sold more if he could have sourced them. "There's a lot of interest in having a steak like in a restaurant," Llaurado says.
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机译：在过去的一年过去，我们在厨房里花了更多的时间。根据食品和饮料营销公司猎人公共关系LLC的调查，超过一半的美国人报告比年前的烹饪比年前更多。班次可能是持久的：几乎四分之三的受访者表示，当大流行结束时，他们打算继续烹饪更多。然后，这是家庭厨师的一年，以享受乐趣的肉体肌肉。它们已经尝试了设备和技术，主要被认为是专业人员的出处。服用干老化牛肉。牛排储物柜智能干老化冰箱等肉类冷却器，它产生嫩，美味的肋骨和T骨头，越来越广泛。 Gabriel Llaurado，他在迈阿密的虚拟屠夫店肉N'骨头上销售1,500美元的牛排冰箱，估计他在2020年的第三季度和第四季度销售了超过50个，如果他可以采购它们会销售更多。 “在一家餐馆里有牛排有很多兴趣，”劳拉多说。
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