How Long Can You Koji Beef
Embrace your Culinary Badassery and serve upward some delicious Koji Imitation Aged Steak! This is a super simple process which takes minimal hands-on time to complete. Follow our guide to attain that 'Dry Aged' steak flavour in 48-72 hours utilizing Koji powder and a nice cut of beef!
Description
This Koji 'Aged' Steak preparation tin be used with almost any cutting of steak and is similar to a marinating or dry out brining process. After this procedure has been completed the steak itself tin can be prepared using any preferred technique such equally cast iron, Sous Vide, flame broiling, etc. Feeling impatient? Allow's get directly into it. Want the details? Read on below for more information and a actually absurd TED talk from Cleveland on Koji!
Calibration
Ingredients
- ii Thick Cut Steaks – we utilized sirloin
- Koji Powder
- Salt
Instructions
- Optional: Requite a generous amount of Koji Powder a quick spin in the blender.
- Coat steaks with Koji Powder and place on a wire rack in the refrigerator for 48-72 hours.
- Remove steaks and rinse. Pat dry.
- Optionally dry alkali with salt for another few hours or overnight.
- Prepare as desired – we utilized a bandage iron skillet.
Keywords: koji powder,shio-koji,bandage iron steak,faux dry aging
Introduction to Koji Aged Steak
Ahhh yes, the Koji Aged Steak Fox! Utilizing Koji Powder to emulate the gustation and texture of a proper dry-anile cut of beefiness has been trending pretty well the past couple of years. Koji can be purchased from Asian specialty markets locally or right here on Amazon.com. Finer it is a rice grain that has a alive civilization (Aspergillus
Preparing Koji Anile Steak
We happened to source our Koji from a local home chef who maintains their ain living supply. The thick cuts of meridian sirloin were sourced from our favorite local butcher and then nosotros knew we were working with a product that we were familiar with from a taste perspective. The Koji nosotros receive was already in a rough pulverisation grade then nosotros but crushed it a fleck further with a pint glass. If purchased in the form of whole grain it would certainly non hurt to requite it a quick manufacturing plant in the Vitamix or similar.
Nosotros placed the sirloins on a one-half-sheet pan with wire rack, generously coated them with the Koji powder, and placed them into the fridge to hang out in open up air for a while. In our case, we did this for 64 hours merely recommendations autumn into the range of 48-72 hours. This provides a good buffer to accommodate your cooking process and dining schedule. Nosotros flipped them over once during this procedure to equalize the drying process.
Once removed from the fridge you will annotation that your one time dry and frosty Koji powder will accept captivated some wet from the beef and transitioned in many areas to more of a dull moist coating. We scraped the coating off gently with the back of a butter knife and and then thoroughly rinsed off the steaks in cold h2o. Don't exist alarmed if after rinsing you have some dull grey areas – this should quickly resolve itself. We rinsed the steaks and patted them dry. This was followed with a dry brine of kosher salt and they were returned to the rack in the refrigerator. We left them to stop drying out for 2 hours or so.
At this signal, nosotros had two succulent looking cuts of beefiness. There were a couple excessively dry areas around the corners that nosotros trimmed upwardly just slightly with a boning pocketknife. They probably would have cooked upwardly only fine but it didn't accept much fourth dimension to trim the small bits.
This party is easy. Hit the steaks with a fleck of salt and pepper or final seasoning of your choice. Next up prepare them using any method yous desire such as a reverse sear on the charcoal grill, sous vide, or bandage iron. You can't go wrong.
We opted for a standard cast iron preparation utilizing the deep portion of a Society Combo Cooker, melting a couple tablespoons of butter in the pan over the stovetop. The steaks were seared while basting occasionally with butter for 3 minutes or so on each side. Nosotros and so dropped the pan into a 400˚ oven and finished to our desired internal temperature of 132˚ as indicated by our trusty ThermoWorks Thermapen.
Final Results: Does Koji Aging Work?
We ended upward with two delicious sirloins that were without a uncertainty more flavorful than nearly identical cuts from the same source that we have prepared using identical preparation techniques. The Koji Anile Steak had a more circuitous flavor and presence of umami that nosotros take not experienced previously, especially with a standard thick cut superlative sirloin. We would concord with anyone who has described the flavor of steak prepared in this manner to be nutty and conveying a more concentrated and desirable beef flavor. All the thumbs up.
Looking for something to top off that steak? Nosotros cannot get enough of this awesome Chimichurri!!!!
Dropping Knowledge: A TED Talk on Koji
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Source: https://greatordie.com/techniques/koji-aged-steak/
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