Warm-Aging 104 ℉ vs 113 ℉ (Low Temp (LT) 2 Stage Sous-Vide Cooking)
I've been writing about Warm-Aging aka Low Temp (LT) 2 Stage Sous-Vide Cooking and conducting experiments for quite a few years now, and with the varying opinions about temps, I wanted to try something new. I won't bore you with all the details, but I will be contrasting 104 ℉ vs. 113 ℉ with different cuts. The goal is to find cuts of equal weight or there-a-bouts. I'm going to compare moisture loss post SV. And in a blind taste will be contrasting flavor and tenderization. Modus-Operandi All protein will be treated with 1% Fish Salt and will dry-brine in the refrigerator for 72 hours. Three SV vessels will be set up. One will be set for 104 f, 113 f, and a finishing temp. All Protein will be cooked at precise times and noted below. All Proteins will be weighed Before SV, After SV. All Proteins will be shocked and dried. Sear on both will be exact. Blind taste test with family Yes, I know most of this is subjective, and the result could vary ba