TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging. When I got home I noticed the details of the label which opens a whole raft of questions:I'm guessing USE AFTER instruction is to ensure the meat is sufficiently mature before being sold, is that correct? If that's true, is the whole aging process done in these vacuum-pack bags? If so, could I have kept it for a further 19 days before opening (I bought it on the 5th) for a more mature beef? Who needs "Jamie Oliver Matured for 21 days" if we can just do it ourselves? PURCHASED: 5th, USE BY (on sale label): 6th

SOLUTION: Is beef 'aged' in vacuum packed bags?

PROBLEM: I am trying to improve the taste of this gluten free challah recipe. The texture seems right, but I am trying to add more flavor. I am wondering what ingredients I have the freedom to modify. For example,Can I increase the butter without altering the chemistry? Will this add to taste?Can I increase the salt? Why is there so little to begin with?Any other suggestions are welcome!

SOLUTION: How to improve the flavor of gluten free challah bread?

PROBLEM: I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland. I plan on experimenting, but I don't know where to start.From Cooking for Geeks: We were reading Thomas Keller, and he talked about how salt is a flavor enhancer, and he mentioned that vinegar does a similar thing. It doesn't add a new taste, but it often alters the taste that's there.What are the distinct advantages of using vinegar over salt as a flavor enhancer?

SOLUTION:
Advantages of using vinegar as a salt substitute for enhancing flavor?