Koji-Rubbed Steak - Dry Age New Age

Koji-Rubbed Steak - Dry Age New Age -

First, let me give credit where credit due; and "credit", I mean possible blame. I had the idea for this article in Bon Appetit, where they showed how to use the koji rice to simulate dry aging a steak. They say they have borrowed the idea of ​​Trentino chef Jonathon Sawyer, and we will take them at their word.

Anyway, I tried, and have had mixed results. The smell and flavor were vaguely reminiscent of dry-aged beef, but he did not have the same awesome cheese earthy / / background. Regarding the texture goes, there was no difference from a regular steak, and it may have even given a slightly firmer texture.

it may be time to let him go almost three days, instead of two, but hey, I'm in range. Besides, I'm not even sure what happened. The idea here is that the fungus on rice koji, which breaks down proteins in beans, to do things like miso, work the same magic on a steak.

While it looked as koji had "blossomed" a little, and there were more "white things" at the end of the process, there were no obvious signs that meat was "down." appearance was darker, and that kind of had this waxy look of dry-age meat, but that could have just come short of sitting in the refrigerator.

I found it a little suspicious that there was no other messages on this line, but maybe that it's just too new. time will tell. I look at you, food blo gger. In the meantime , any feedback is welcome, especially if you are familiar with using rice koji. I do not know if you should give this a try, but, as always, enjoy!

Ingredients:

koji rice (I used this one)

steak