Thursday, May 31, 2018

Warm-Aging 104 ℉ vs 113 ℉

I've been writing about Warm-Aging and conducting experiments for a few years now and with the varying opinions about temps I wanted to try something new. I won't bore you with all the details but I will be contrasting 104 ℉ vs 113 ℉ with different cuts. The goal is to find cuts of equal weight or there a-bouts. I'm going to contrast moisture loss post SV. And in a blind taste will be contrasting flavor and tenderization. 


  • All protein will be treated with 1% Fish Salt and will dry-brine in refrigerator for 72 hours. 
  • Three SV vessels will be set up. One will be set for 104 f, 113 f and a finishing temp. 
  • All Proteins will be cooked at precise times and noted below.
  • All Proteins will be weighed Before SV, After SV.
  • All Proteins will be shocked and dried. 
  • Sear on both will be exact. 
  • Blind taste test with family
  • Yes I know most of this is subjective and the result could vary based on uncontrollable variables. I will make every effort to minimize this. 
  • The hope is to use as many cuts as possible. So this will be an on going post until I have at least used 3-4 cuts. 

5/21/18- First up is the flat-iron cut. As you can tell by the pic the weight is almost exact which will help with the experiment. 
Warm Aged for 3 hours. Final temp was 133  at 7 hours. 

Each one weighed 871 grams 
104 ℉ post- SV 743 grams
lost 128 grams or 14.695%
113 ℉ post SV- 793 grams lost 78 grams or 8.955% The difference in moisture loss is 5.74% 

Review- Both were absolutely delicious. We all agree that protein that was heated to 113 ℉ was the best though. Slightly more tender. Was it more moist? If I am being honest it was hard to discern. Since I already knew the answer my evaluation is tainted. But I am going to have to say yes. What's strange about the experiment were the results. I fully expected the protein warm-aged at 104 ℉ to have lost the least amount of moisture. Something occurred that I am not able to explain. 
A simple explanation of the  percentage difference (5.74%) might be  due to the fact that both steaks had different fat percentages….simple as that.


5/27/18- On to the Tri-Tips. It's one of my favorite cuts. I've outline HERE how to make the Ultimate-Tri-Tip. Again it was my motive to find ones that were extremely close in weight. It's important to note again that this experiment and results are subjective because of the variables and preferences. Unless you are able to clone two pieces of meat the results will be skewed just a bit. These Tri-Tips were Warm-Aged at 3.5 hours and finished at 133 ℉ for 8 hours. 

So the Tri-Tip that was going in the 113 ℉ bath weighed 1341 grams and the one that went in the 104  bath came in at 1321 grams. The difference in weights were less than an ounce. 

The Tri-Tip that was SV at 113 ℉  weighed 1341 grams. Post SV weighed in at 1140 grams. The moisture loss was 201 grams or -14.98%
The Tri-Tip that was SV at 104  weighed 1321 grams. Post SV weighed in at 1159 grams. The moisture loss was 162 grams or -12.26%. The differences in moisture were 2.72% but inverse of the results above. I stand by what I wrote above about the "Simple Explanation" 

Review- Not much different than the one above. Both were incredibly delicious and tender. We all agree that the protein that was heated to 113 ℉ was the best though. So far the results have been consistent as far which one is more tender. 


The Saga continues…. 6/1/18- On to the NY strips. As you can see from the pics I purchased fraternal twins. They look like they were cut off the same primal too. Weights are most almost identical too. They were both Warm -Aged for 2 hours and finished at 128 ℉ for 3 hours. 

Treated with the exact amount of fish salt too……

The steak that was SV at 113 ℉ weighed 431.5 grams. Post SV weighed in at 404 grams. The moisture loss was 27.5 grams or -6.26%.The other steak that was SV at 104 ℉ weighed in at 430 grams. Post SV weighed in at 411 grams. The moisture loss was 19 grams or -4.4%.

Review- Again not much different than the two above. Both were incredibly delicious and tender. We all agree that the protein that was heated to 113 ℉ was the best though. So far the results have been consistent as far which one is more tender. And as far as contrasting the moisture loss the differences are minute and insignificant.

FINAL THOUGHTS- 113 ℉ IS A KEEPER. As far as SV'ing at two different temps I.E 104  @ X time and 113℉ @ Y time I find it unnecessary. Some have played around with 120 ℉ for their secondary temp but I have it creates unpleasant smells. Other people have reached the same conclusion. Anyhow I welcome more experimentation and testing.