Alright folks...the die has been cast. On Easter Sunday, my 45-day old prime boneless ribeye sub primal will be coming out of its Umai dry aging bag. Timed with this debut, I will be cooking up a 3-day old bone-in ribeye that I inoculated with Koji aspergillus spores last night. This will be an interesting head to head comparison of two "dry-aging" alternatives: Umai "fake" dry bag aging vs. Koji "fake-fake" dry aging.
Here's a recent link on the Koji "fake-fake" technique:
http://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji
And a couple of "before" action shots:
Ribeye con Koji (Time Zero):
I'll be following up with pics of the Umai product as well as <hopefully> fully bloomed Ribeye con Koji!
Here's a recent link on the Koji "fake-fake" technique:
http://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji
And a couple of "before" action shots:
Ribeye con Koji (Time Zero):
I'll be following up with pics of the Umai product as well as <hopefully> fully bloomed Ribeye con Koji!