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

 This post is not exactly new but just specific to Fish-Sauce/Salt faux aging. And of course, it's been updated too. Here is the  link  to the original post  where I combined Faux Aging with  Warm-Aging  using 4 steaks as my canvas.  A lot of details if you are into that which are in an excel spreadsheet to document the results.  That's right you're looking at Fish Sauce/Salt in the pictures. Drum roll, please…. you can  use Fish Sauce/Salt to create/simulate a tender piece of meat or more accurately simulate a dry-aged steak with robust beefiness. I first read about it  HERE ,  and as you can tell, there's not much info on the "why."  I will try to give you my non-Scientific reason why this works. It's all about the Glutamates (natural MSG), which are savory compounds, and your tongue loves them. They make all cooked protein taste good.  Fish sauce, as well as Worcestershire sauce,  contain anchovies (more in fish sauce) and a compound called a

This post is not exactly new but specific to Fish-Sauce/Salt faux aging. And of course, it's been updated too. Here is the  link  to the original post  where I combined Faux Aging with  Warm-Aging  using 4 steaks as my canvas.  A lot of details if you are interested.  That's right; you're looking at Fish Sauce/Salt in the pictures. Drum roll, please….  Fish Sauce/Salt will create/simulate a tender piece of meat or, more accurately, simulate a dry-aged steak with robust beefiness.  "Why."  I will try to give you my non-Scientific reason why this works. It's all about the Glutamates (natural MSG), which are savory compounds, and your tongue loves them. They make all cooked protein taste good.  Fish sauce and Worcestershire sauce  contain anchovies (more in fish sauce) and a nucleotide compound.  Nucleotides plus glutamates mean over-the-top awesome beefy goodness.  So whether it's Soy, Worcestershire, or fish sauce, the glutamate component plus the