Today I tried a technique where I let a piece of bavette sit at 120 degrees in a sous-vide bath before I turned it up to a hundred and thirty-five degrees Fahrenheit then I cooked another piece straight at 135 degrees Fahrenheit. The enzymes that cause meat to age just under a hundred and twenty-two degrees Fahrenheit become extremely active and so I kind of accelerated the aging of the meat for a couple of hours in the danger zone before I kicked it up and deactivated the enzyme. The result was clearly superior in tenderness to the one that just went straight and 135 degrees. Pretty exceptional and pretty interesting. The piece in question is the one on the bottom.
