tag:blogger.com,1999:blog-3091051429209453312.post7609995784207978551..comments2023-10-10T04:53:22.553-07:00Comments on Sous Vide by Me, Kosher Dosher: Dry-Aging & Warm Aging w/ Fish Sauce & Sous-Vide Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3091051429209453312.post-38317114678353830292020-06-12T19:34:34.352-07:002020-06-12T19:34:34.352-07:00Second Comment because this is such a definitive s...Second Comment because this is such a definitive site on warm aging. :-)<br />Here's my thinking, now tested: Dry aging starts with unmodified meat, using only cold temperature. The two main enzymes start speeding up at 103F and deactivate at around 120, but there aren't (yet) any curves on a gaph. From reading, one enzyme continues above 120F, but it leads to a slightly bitter aftertaste. Consensus is to combine each temperature, and go 3 or 3-1/2 hours at a median 113F.<br /><br />Many people post about "instant aging" a steak by covering it in salt for awhile, then washing off the salt. I've tried that, and can't tolerate the salt, even when it's washed off. Fish Sauce (anchovy) is mostly salt. Modernist Cooking suggests a "short cut" by using the fish sauce. Additionally; if you pre-sear the meat, I suspect the heat would speed up the deactivation of the aging enzymes. But I like pre-searing.<br /><br />Logically, the salt only brines the meat, reducing internal water. "Aging" would just be cooking with less internal water, so faster cooking. I chose some 1/2" thick Eye of Round steaks, as the cheapest, worst possible steaks. I went with 113F for 3 hours. Then; while increasing the water to 132F, I took the steaks out of the bag and did my pre-sear. I then used 2% per weight of the meat of fish sauce. Previous trial with 3% was too salty for my taste. I brushed it on the warm aged, seared meat. I replaced the steaks in the bag, then went 8 hours sous vide at the 132F.<br /><br />When dinner was ready, I took out the steaks. There was a fair amount of liquid in the bag (3 small round steaks). I then post-seared and served. I noticed the juice in the bag still had a slight aroma of the fish sauce, but didn't taste of it. I reduced that liquid in the pan, and served it over the sliced steaks. The steaks were very tender, moist, and had a taste and texture similar to a strip steak. I would use leftovers for Philly Cheese sandwiches or just steak sandwiches without reservation. This is the first time in my life I've actually enjoyed eating round steak as just the steak, with baked potato. Amazing!<br /><br />Conclusion: The fish sauce is adding salt to the meat, but in my opinion does nothing to "age" the meat. The infusion of the salt likely is better than rock salt, being the anchovy liquid might permeate the meat better. The slight fish taste "may" help somewhat with a more complex flavor, but isn't aging anything. Instead, the combined 102 and 120F degree enzymatic action did a fine job of changing the meat texture. I've previously done round steak in two phases prior to the long cook, and I "feel" as though the single, combined 3 hours at 113F either was just as good, or perhaps better. Certainly easier to work with. It also seems to me, from trying countless recipes, that people nowadays have a vastly higher tolerance for salt than I remember, growing up. I'd rather go light, then salt at the table for individual preferences. I also think I'll abandon the fish sauce as just another step that doesn't seem to be worth it. Thanks again, for the work you do and the fine blog!Craig in Raleighhttps://www.blogger.com/profile/02290890015368901479noreply@blogger.comtag:blogger.com,1999:blog-3091051429209453312.post-6111175726559065102020-05-21T19:37:26.904-07:002020-05-21T19:37:26.904-07:00I very much appreciate all that detail other peopl...I very much appreciate all that detail other people get impatient with! I just tried the warm aging on a store-bought Flat Iron steak. I went with 102 for 1 hour, then 120 for 1 hour. Then 133 for 7 more hours. I would say the result tasted like a fine Sirloin!<br /><br />That got me very interested in warm aging, and I've never even heard of the Fish Sauce tip! So I read all your linked articles (except for the white-paper), and was fascinated. We can only afford cheap beef, and my first sous vide departure was some $3 small bottom round steaks made into French Dip. I went 132 in a cup of broth for 12 hours, and they were astonishing! (The bread rolls matter!) Now I, too, am thinking about combining warm aging with the tough round steak. And, of course, the Flat Iron. Just regular sous vide cooking with a Chuck Eye steak, 135 for 8 hours, produced pretty much a good quality Rib-eye flavor, texture, and taste. Your above article is exactly what I needed to figure out what the heck I should try. I also like the note that the 2nd-stage of warm aging may lead to the off-tastes. I'll try the 102-degrees for 90 minutes and see. Thank you!Craig in Raleighhttps://www.blogger.com/profile/02290890015368901479noreply@blogger.com