I don't mean to hijack this thread but I didn't want to lose it elsewhere. In a side panel in the same CI article, Kenji included an additional explanation; the sort that appeals to non-vegan Cookaholics (avert your eyes Fuzzy!).
Quote:
“Our steaks spend a long time in a warm oven, yet taste more tender than traditionally prepared steaks, which can be tough and chewy. The explanation? Meat contains active enzymes called cathepsins, which break down connective tissues over time, increasing tenderness (a fact that is demonstrated to great effect in dry aged meat). As the temperature of the meat rises, these enzymes work faster and faster until they reach 122 degrees, where all action stops. While our steaks are slowly heating up, the cathepsins are working overtime, in effect “aging” and tenderizing our steaks within half an hour. When steaks are cooked by conventional methods, their final temperature is reached much more rapidly, denying the cathepsins the time they need to properly do their jobs.”
OK, I'm done here
