Itsamarmot
Found some matches.
Earlier I had seen a thread about koji rice and had always been interested in it. I decided to try it out and figured I would post the results. It was similar to what some of the videos I had watched describe. The meat was a little firmer than I would have expected, but not in a bad way. It also tasted a little bit like a cheez it, but it added to the flavor of the meat, almost giving it another dimension.
We blended the rice in a magic bullet then rubbed the steaks down with it and left them in a DIY wire rack in the fridge. After two days I pulled them out and we rinsed off the remaining rice and they went for a bath in the sous vide with just salt and pepper. After coming to a temp of 130 in the sous vide I just seared them in the cast iron and we ate.
We blended the rice in a magic bullet then rubbed the steaks down with it and left them in a DIY wire rack in the fridge. After two days I pulled them out and we rinsed off the remaining rice and they went for a bath in the sous vide with just salt and pepper. After coming to a temp of 130 in the sous vide I just seared them in the cast iron and we ate.
