(Sous-Vide) Step-Down-Cooling-Method (Does it Work?)
The Step-Down-Cooling-Method developed by CREA is a novel approach to enhance moisture retention with Sous-Vide-Processed-Proteins. My buddy Kevin Holmes Liddell introduced the technique to me in October of 2019. Kevin took a few CREAS courses and was kind enough to share his knowledge with me. I even think he texted me during the class to tell me about this new (new to most of us) innovative approach to S.V. proteins. I initiated an internet search right away; it produced nada. I felt like a kid with a new toy. Anyhow, I started using this new approach, and for all intents and purposes, it seems to work. But the proof is in the pudding, so I need to test it and ensure it works as advertised. Kevin is the one that suggested I do this because he knows my attention to detail is so profound 🤣. Yes, I took some liberties with the why. In theory, it makes total sense to me. It's the same reason all meat should rest after cooking. With SV-Processed proteins, it's enhanced