Review of Chef Steps Sous-Vide-Faux-Age-Beef (The Modernist Strategy to Dry Age Beef)
I've been Faux Aging steak using Fish Sauce for many years now. I first read about it in the Food & Magazine and came across it several times in the E-Gullet forums. I've written about it too, titled Crazy-Sous-Vide Meat Aging , Faux Aging-Contrasting Fish Sauce & Salt and Red-boat vs. Red-Boat. To my knowledge, I am the originalist who came up with the idea to use Red-Boat-Fish-Salt. This is not my first rodeo when it comes to Faux-Aging proteins. I've done hundreds of proteins this way. As with many of my posts, I write about the topic first then start cooking. I don't want to be biased in my post, and I want to be fair. I want to explain what I am doing or what I plan to attempt before starting the actual cooking and judging. Chef steps have a special paid subscription called Studio Pass, and I believe this is where this method originated from. They call it " Steak from the Future: The Modernist Strategy to Dry Age Beef." Their Faux Age Recip...