Koji-Rubbed Steak – Novel Historic Menstruation Dry Out Age

First, permit me gain credit where credit’s due; too past times “credit,” I hateful possible blame. I got the reckon from this article inwards Bon Appetit, where they showed how to purpose koji rice to copy dry out aging a steak. They nation they borrowed the reckon from Trentina chef, Jonathon Sawyer, too we’ll accept them at their word.

Anyway, I tried it out, too had mixed results. The odor too flavour were vaguely reminiscent of dry-aged beef, but it didn’t stimulate got those same cheesy/funky/earthy background notes. As far equally the texture goes, in that place was no divergence from a regular steak, too it may stimulate got fifty-fifty given it a somewhat firmer texture.

That may stimulate got come upwardly from letting it larn virtually iii days, instead of two, but hey, I was inside the range. Besides, I’m non fifty-fifty certain anything happened. The reckon hither is that the fungus on the koji rice, which breaks downwardly the proteins inwards beans, to brand things similar miso, would run the same magic on a steak.

While it did await similar the koji had “bloomed” a bit, too in that place was to a greater extent than “white stuff” at the halt of the process, in that place was no obvious signs that the meat had been “broken down.” The appearance was darker, too it sort of had that waxy await of dry out aged meat, but that could’ve but come upwardly from sitting uncovered inwards the fridge.

I establish it a fleck suspicious that in that place were no other posts regarding this online, but perchance it’s exactly besides new. Time volition tell. I'm looking at you, nutrient blogger. In the meantime, whatever too all feedback is welcomed, specially if yous are familiar alongside using koji rice. I’m non certain if yous should gain this a try, but, equally always, enjoy!

Ingredients:

koji rice (I used this one)

steak