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re: Aging meat using fish sauce?
Posted on 5/8/13 at 9:30 pm to Patrick O Rly
Posted on 5/8/13 at 9:30 pm to Patrick O Rly
quote:
eta: Did it have any trace of a fishy taste?
nah
1
Posted on 5/8/13 at 9:36 pm to Deactived
That's the most impressive thing about this whole thing. So what's the science behind it? Is fish sauce full of enzymes or something?
Posted on 5/8/13 at 9:37 pm to Patrick O Rly
I never really found the science behind it. Doesnt seem to be much information on the internet about it.
Posted on 5/8/13 at 9:52 pm to Deactived
Maybe the acidity?
Posted on 5/8/13 at 10:30 pm to Patrick O Rly
I think the salt "ages" it and the fermented sauce does something to keep it from completely drying out.
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