Sous-vide tips & tricks

[bryan]

http://stefangourmet.com/sous-vide/

 

Tenderizing meat by ‘warm ageing’ to activate the enzymes

[tony b]

Intrigued by the "warm ageing" post! Hmmm?

[MacKenzie]

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.

[Cookie]

^Funny

[tony b]