bryan Posted December 21, 2015 Report Posted December 21, 2015 http://stefangourmet.com/sous-vide/ Tenderizing meat by ‘warm ageing’ to activate the enzymes
tony b Posted December 22, 2015 Report Posted December 22, 2015 Intrigued by the "warm ageing" post! Hmmm?
MacKenzie Posted December 22, 2015 Report 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.
