Kosher Dosher...“I am a culinary Heretic"

I had this wild and crazy idea for another experiment. In search of the wild and crazy, I came across an unusual technique called Warm Aging. The technique uses a SOUS-VIDE Circulator to promote the activity of the Calpain and Cathepsin Enzymes in the meat through the manipulation of temperature. Say What? Exactly!!! Words can't even come close to what I was thinking. I knew I had to explore this technique through experimentation. I am not a scientist nor do I possess the intellectual skills to completely understand the process but I know how food is supposed to taste and look. So here we go!!!  Experimentation will require due diligence and thoroughness. That's if you want do it the right way. Will this experiment be scientific? Probably not but I will do my best. I will have to do a blind taste test of course. My wife and kids will be my guinea pigs. I will prepare 4 steaks and compare them to each other.   One steak will be warm aged, steak two will be s...

 After extensive research, which just means I ate a considerable amount of Tri-Tip, I can definitively label this post as the Ultimate Sous-Vide Tri-Tip. I've taken a few of my techniques (outlined  HERE ) and combined them to make this perfect Tri-Tip.  I will be adding by weight 1% Red-Boat Fish Salt. They will be dry-brined for 72 hours. I've found that the glutamates in the fish salt take a little longer to penetrate, so the 72 hour time is essential. Dry-brining with Fish Salt is a Faux aging technique. You can read about it with the link I provided above. How to calculate 1%? You can look at my notes on curing  HERE . But it's effortless to do....you need a gram scale. If the meat weighs 1000 grams, you will multiply 1000 grams by 1% or .01, which = 10 grams. After you have calculated how much salt you need to rub it into the meat. Make sure to spread the salt into every nook and cranny evenly.  Note: If you don't have fish salt and ...