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

 I've been writing about and experimenting with Low Temp Aging (Warm-Aging), for a few years. However, years before writing about this method, I used Low-Temp-Aging after reading about it in Modernist Cuisine. In the MC books, which were written in 2011, the Warm-Aging process is not directly addressed but is kind of spread out over the books.  In this post, I will not give you all the background on this method, but if you want  to, you can read about it   HERE  and  HERE . In addition to those links, here's one more in which I  contrast 104℉ to 113℉ . In these links, I provide some science and some insight from many sources.  I first read about the terminology "Warm-Aging" (Somes times referred to LTLT Low-Temp-Long-Cook) in 2008 over at EGullet-Forums but did not start playing around with this method until about 2010. Although, in 2010, I was still learning about the method of Sous-Vide cooking, so I use the word "Playing around very "loosely." My

One thing that genuinely disappoints me is mindless absolutes concerning food. Food Absolutism meaning that there is only one way to think and cook. Authenticism beliefs and principals diminish what we love to do. We've all met these virtuous people, that mostly exist behind their cloaked keyboards of anonymity. You know the saying, "That's not authentic or accurate". The folly of legitimacy is mostly about someone's interpretation or understanding. Authenticity is an attempt to regulate one's opinion as fact. What're the criteria to judge what is real and what is fake. One's sincerity is not enough, and the notion that there is the only way to do something permeates our sense of right and wrong.  The prompting for this Blog-post comes from a place of annoyance. People will often post suggestions for Time  (I don't care about the temps)   and often never consider the thickness of the protein. Temperature choice is generally not a concer