bryan Posted December 21, 2015 Report Share Posted December 21, 2015 http://stefangourmet.com/sous-vide/ Tenderizing meat by ‘warm ageing’ to activate the enzymes Quote Link to comment Share on other sites More sharing options...
tony b Posted December 22, 2015 Report Share Posted December 22, 2015 Intrigued by the "warm ageing" post! Hmmm? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 22, 2015 Report Share Posted December 22, 2015 Warm ageing, that's what I'm doing here, we have had a little snow fall over night and I'm about to light the wood stove in the sunroom and sit back and enjoy the sights. Quote Link to comment Share on other sites More sharing options...
Cookie Posted December 22, 2015 Report Share Posted December 22, 2015 ^Funny Quote Link to comment Share on other sites More sharing options...
tony b Posted December 23, 2015 Report Share Posted December 23, 2015 Quote Link to comment Share on other sites More sharing options...
