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