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Author Topic: Koji— Dry-Age a Steak in 48 Hours  (Read 1968 times)

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pmillen

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Koji— Dry-Age a Steak in 48 Hours
« on: July 11, 2018, 04:20:17 PM »
Has anyone tried this?

I'm wondering what this could do if I put it on ribs, brisket, Boston butt, etc.

https://www.popsci.com/cook-steak-koji-fungus
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Paul

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GREG-B

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #1 on: July 11, 2018, 05:32:44 PM »
Would be interesting to say the least.   Gonna try it?
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pmillen

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #2 on: July 11, 2018, 05:40:41 PM »
Quote from: GREG-B on July 11, 2018, 05:32:44 PM
Gonna try it?

I'll have to locate some.
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Paul

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WiPelletHead

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #3 on: July 11, 2018, 05:54:17 PM »
Quote from: pmillen on July 11, 2018, 05:40:41 PM
Quote from: GREG-B on July 11, 2018, 05:32:44 PM
Gonna try it?

I'll have to locate some.

I see Amazon has it if you can't find it else where.
The reviews sound pretty good to.
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cookingjnj

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #4 on: July 11, 2018, 08:01:45 PM »
thanks for sharing p , very interesting.  I have wanted to try dry aging, this might be a way to take baby steps.
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Bentley

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #5 on: July 11, 2018, 10:48:59 PM »
I ordered some, will see how it works!
« Last Edit: July 11, 2018, 11:03:20 PM by Bentley »
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imahawki

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #6 on: July 12, 2018, 07:45:13 AM »
I recommend watching the Sous Vide Everything video on Koji Rice on youtube.  They do a three way comparison with Koji Rice, Koji Rice + Fish Sauce, and a control steak.

https://www.youtube.com/watch?v=lgSMR0P56o8
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bregent

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #7 on: July 12, 2018, 12:35:58 PM »
Hmmm. Never used koji for steaks, but have made sake with it a few times.
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LowSlowJoe

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #8 on: July 12, 2018, 03:10:43 PM »
Hmm... now I have to see if you can get the Koji rice locally at a asian market... I'm really intrigued after watching that video.
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Bobitis

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #9 on: July 12, 2018, 06:53:59 PM »
I've never been one to tenderize meat with an enzyme. I've tried it a couple times and the outside turned to mush, while the inside was unaffected.

Call me skeptical at this time...
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Bentley

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #10 on: July 12, 2018, 10:36:50 PM »
Next time I am at Costco I will get a Rib Roast and cut in half.  Will start Dry Aging it and when it gets to 35 Days will do a little more research on when this stuff should be applied to the unaged steak and see if there is any difference.  I can see this being a family night to get 7 peoples input!
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pmillen

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #11 on: July 13, 2018, 09:16:47 AM »
Performance Testing an enzyme!  Go for it.
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Paul

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #12 on: July 13, 2018, 09:31:01 AM »

It seems you really dig testing/evaluating things, Bent.
And doing the final results for a group.
Quote from: Bentley on July 12, 2018, 10:36:50 PM
will do a little more research on when this stuff should be applied to the unaged steak and see if there is any difference.  I can see this being a family night to get 7 peoples input!

So this latest has to be right up your alley.
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pmillen

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #13 on: July 13, 2018, 09:58:07 AM »
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Paul

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Re: Koji— Dry-Age a Steak in 48 Hours
« Reply #14 on: July 13, 2018, 10:44:10 AM »
Here's a video where they used it on beef, chicken, and shrimp....

https://www.youtube.com/watch?v=bIqUT78mnvg
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