45 Day Dry-age Results in 48 Hours with Japanese Koji Fungus

nolaegghead

https://www.popsci.com/cook-steak-koji-fungus?CMPID=ene063018

buzd504

I think I may need to try this.

nolaegghead

Damn this forum.  This is the current state of my shopping cart.

nolaegghead

I believe it is fairly easy to stretch the Koji out by boiling more rice and growing it, otherwise the 200g pack is good for about 3 large bone-in ribeyes.

HeavyG

There were some threads about this a couple years ago referencing this article: https://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji

Photo Egg

nolaegghead said:

Damn this forum.  This is the current state of my shopping cart.

You forgot the magic stuff that makes cheese sauce easy peasy.

nolaegghead

@Photo Egg

I have some somewhere... and I can always make some with citric acid and baking soda.

unoriginalusername

Been wanting to compare this method to the salt approach I have been using - http://jesspryles.com/recipe/how-to-make-your-steak-even-tastier-use-the-dry-brining-method/

After watching a few videos (either Guga Foods or Sous Vide everything) they tested this method and found it doesn't really replicate dry aging but there are some flavour benefits .... can't wait to do a side by side comparison of this method vs. salt like in the link above that we've had great results with 

SGH

There is a fungus among us

buzd504

Photo Egg said:

nolaegghead said:

Damn this forum.  This is the current state of my shopping cart.

You forgot the magic stuff that makes cheese sauce easy peasy.

I have that.  It's still in the box.