sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
I tried “dry aging” a tomahawk ribeye with koji. It didn’t seem to do a lot flavor wise, although it did seem to tenderize it pretty well. What I did notice is that the outside changed color quite a bit when searing, almost like caramelized. I’ve found dry aged steaks to do the same.