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 based on uncontrollable variables. I will make every effort to minimize this.
- The hope is to use as many cuts as possible. So this will be an ongoing post until I have at least used 3-4 cuts.
Flat-Iron-Steaks
5/21/18- First up is the flat-iron cut. As you can tell by the pic, the weight is almost exact, which will help with the experiment.
Warm Aged for 3 hours. The final temp was 133 ℉ at 7 hours.
Results
Each one weighed 871 grams
104f post- SV 743 grams SV
lost 128 grams or 14.695%
113f or post SV- 793 grams lost 78 grams. or 8.955% The difference in moisture loss is 5.74%.
Review- Both were absolutely delicious. We all agree that protein that was heated to 113 ℉ was the best, though. Slightly more tender. Was it moister? If I am honest, it was hard to discern. Since I already knew the answer, my evaluation is tainted. But I am going to have to say yes. What's strange about the experiment were the results. I fully expected the protein warm-aged at 104 ℉ to have lost the least amount of moisture. Something occurred that I am not able to explain.
A simple explanation of the percentage difference (5.74%) might be because both steaks had different fat percentages….simple as that.
Tri-Tip
5/27/18- On to the Tri-Tips. It's one of my favorite cuts. I've outline HERE on how to make the Ultimate-Tri-Tip. Again it was my motive to find ones that were extremely close in weight. It's important to note again that this experiment and results are subjective because of the variables and preferences. Unless you can clone two pieces of meat, the results will be skewed just a bit. These Tri-Tips were Warm-Aged at 3.5 hours and finished at 133 ℉ for 8 hours. 
So the Tri-Tip that was going in the 113f baths weighed 1341 g, and the one that went in the 104f baths came in at 1321g. The difference in weights was less than an ounce.
Results
The Tri-Tip that was SV at 113f weighed 1341 grams. Post SV weighed in at 1140 grams. The moisture loss was 201 grams or -14.98%
The Tri-Tip that was SV at 104f weighed 1321 grams. Post SV weighed in at 1159 grams. The moisture loss was 162 grams or -12.26%. The differences in moisture were 2.72% but inverse of the results above. I stand by what I wrote above about the "Simple Explanation."
Review- Not much different than the one above. Both were incredibly delicious and tender. We all agree that the protein that was heated to 113 ℉ was the best, though. So far, the results have been consistent as far as which one is more tender.
New-York-Strips
The Saga continues…. 6/1/18- On to the NY strips. As you can see from the pics, I purchased fraternal twins. They look like they were cut off the same primal too. Weights are most almost identical also. They were both Warm -Aged for 2 hours and finished at 128 ℉ for 3 hours. 
Treated with the exact amount of fish salt too……
ResultsThe steak that was SV at 113f weighed 431.5 grams. Post SV weighed in at 404 grams. The moisture loss was 27.5 grams or -6.26%. The other steak that was SV at 104f weighed in at 430 grams. Post SV weighed in at 411 grams. The moisture loss was 19 grams or -4.4%.
Review- Again, not much different than the two above. Both were incredibly delicious and tender. We all agree that the protein that was heated to 113 ℉ was the best, though. So far, the results have been consistent as far as which one is more tender. And contrasting the moisture loss, the differences are minute and insignificant.
FINAL THOUGHTS- 113 ℉ IS A KEEPER. As far as SV'ing at two different temps, i.e., 104 ℉ @ X time and 113℉ @ Y time, I find it unnecessary. Some have played around with 120 ℉ for their secondary temp, but I have it creates unpleasant smells. Other people have reached the same conclusion. Anyhow, I welcome more experimentation and testing.
Sept 2019- Things to ponder. I've been using Sous-Vide Thermometer Probes, and Time to Temp can be an issue depending on Temps, Time, and thickness of the protein. Depending on the thickness of the meat, it could take 60-120 minutes to even reach the desired Temp. I've seen people that go 60-Minutes at 104f and 60-Minutes at 122f. At 60-Minutes the food most likely never achieved 104f temp. The next hour at 122f produced the same results. Ultimately you never hit 122f. That's why I choose 113f and never Warm-Age anything less than 2-hours. Use caution when using very thick meat. I might go as thick as Tri-Tip, which usually is somewhere below 2.5 inches.
Comments
Post a Comment