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

This experiment will contrast Warm Aging with Traditional Sous-Vide Cooking Methods. That being said there must be a reason why I'm taking the time to run another experiment. I've already covered and documented why I love to warm age. I mean check out my cooking technique for my  Ultimate Tri-Tip .  Slam dunk game over so why another post or experiment? Well, it's kind of twofold actually. I already have the answers to some of these questions but without data and a side by side comparison, they're meaningless. When someone asks me a question I can give them my opinion and the data to back it up. Of course, when they ask about texture and taste it will be opinion only because it's subjective based on personal likes and dislikes.  I already addressed in previous posts why we Warm-Age, Dry-Brine, and why we use Fish salt so that will not be covered here. If you're really curious about the  "Why" Click HERE. All Tri-Tips Dry-Brined ...

It's not an experiment in my opinion. I'm only repeating what has already been discussed and proven to be true. Someone else's truth might not be mine, so I adhere to the adage Trust, But Verify (Ronald Reagan). However, alas I love conducting experiments and documenting all my findings. Like I've said before this is a glorified diary that edifies what I love to do. Hopefully, I will be able to collate all that pertains to Jaccard and Sous-Vide cooking.  Another great read-  Penetrating the Protein Matrix  “Blue Pill or Red Pill”   I'm not new to tenderizing meat with a Jaccard. Since I've been SV'ing, I haven't found a need to use one. Ahh, that may change after this post. I have the original white Jaccard above, and although it's a reliable tool, it's a pain in the ass to clean and sanitize. You have to take it entirely apart. I've been dismantling and using my dishwasher of course. Before use, I would toss in boiling wate...