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Kosher Dosher the Story….Who am I? 

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High-Fat-Protein (Rib-Eye) Sous-Vide Cooking

The Tale of Three Sous-Vide Ribeyes (42.07mm, 66.8mm & 72.9mm) 

Warm-Aging 3-Stage-Processing  VS  Warm-Aging 2-Stage-Processing

 To Shock or not to Shock? (Sous-Vide)

 (Sous-Vide) Does Diameter affect Thermal Diffusion? 

Sous-Vide and Pre-Searing. Philosophical or Ideological?

Low Temp (LT) 2 Stage Sous-Vide Cooking- aka Warm-Aging

The Ultimate Sous-Vide Tri-Tip!!!!!

Red-Boat Vs Red-Boat "Steak Faux Aging Experiment"

 Faux Aging with Fish Sauce/Salt

Crazy Sous-Vide Meat Aging Experiment 

Chucky Escapes from the Freezer (Sous-vide)

Sous-Vide and Jaccarding (Mechanical Tenderization)

 Penetrating the Protein Matrix  “Blue Pill or Red Pill” 

Faux Aging- Contrasting Fish Sauce & Salt

Triple Steak Sous-Vide Faux Aging Experiment

 Warm-Aging 104 ℉ vs 113 ℉  (Low Temp (LT) 2 Stage Sous-Vide Cooking)

 Sous-Vide "Clash of the Aphorist"

 Tri-Tip Warm Aging Experiment 





















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