This second experiment with koji wasn't nearly as exciting as the first described here:
https://www.bbq-brethren.com/forum/showthread.php?t=286243
Essentially, I repeated what has been done in a few prior posts. Since it is a fairly common dry-age-in-refrigerator set-up, I didn't take pictures except the finished produce, which looks much more appetizing than the previous experiment. I had a bag of koji infused rice which may or may not be the one here:
https://www.amazon.com/Iseso-IseSo-...rds=koji+rice&qid=1602442547&s=grocery&sr=1-2
A relatively small amount of this was ground in a coffee grinder and two NY strip steaks were thoroughly coated. These were place on a grate in the fridge for 3 days. Instructions said 2, but we were eating the other steaks on night two and didn't figure an extra day would kill us. After the 3 days, I took them out, rinsed the rice mixture off thoroughly and patted them dry, seasoned and grilled (no trimming):
As you can tell, they look much more appetizing than the other steaks. They also were delicious. They had a much more impactful taste, not entirely like a dry-aged steak, but not dissimilar either. I was a little surprised actually, as I was not expecting much difference, but I thoroughly enjoyed it. My wife, who is much more discerning than I am, also enjoyed them, but did not that there was a tiny rice flavor to them, perhaps not surprising. My next bite, I did notice the slight rice flavor, but entirely delicious.
Anyway, again didn't die.
https://www.bbq-brethren.com/forum/showthread.php?t=286243
Essentially, I repeated what has been done in a few prior posts. Since it is a fairly common dry-age-in-refrigerator set-up, I didn't take pictures except the finished produce, which looks much more appetizing than the previous experiment. I had a bag of koji infused rice which may or may not be the one here:
https://www.amazon.com/Iseso-IseSo-...rds=koji+rice&qid=1602442547&s=grocery&sr=1-2
A relatively small amount of this was ground in a coffee grinder and two NY strip steaks were thoroughly coated. These were place on a grate in the fridge for 3 days. Instructions said 2, but we were eating the other steaks on night two and didn't figure an extra day would kill us. After the 3 days, I took them out, rinsed the rice mixture off thoroughly and patted them dry, seasoned and grilled (no trimming):
As you can tell, they look much more appetizing than the other steaks. They also were delicious. They had a much more impactful taste, not entirely like a dry-aged steak, but not dissimilar either. I was a little surprised actually, as I was not expecting much difference, but I thoroughly enjoyed it. My wife, who is much more discerning than I am, also enjoyed them, but did not that there was a tiny rice flavor to them, perhaps not surprising. My next bite, I did notice the slight rice flavor, but entirely delicious.
Anyway, again didn't die.
Good looking grub. Much tastier looking than the previous one.
