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Sure, so I grabbed a normal ribeye, dusted it with shio koji powder (might be at your local Asian food market, definitely on Amazon) and put it covered in the f
by chomp 5y ago
Sure, so I grabbed a normal ribeye, dusted it with shio koji powder (might be at your local Asian food market, definitely on Amazon) and put it covered in the fridge for 48 hours. Make sure you get the actual powder, because if you get inoculated rice, you'll have to grind it up into a powder and it's a pain. The steak should look like a giant slab of brie when you put it in the fridge.
I then washed off the powder, and cooked the steak like normal (read: sous vide). Steak had the familiar nutty day dry aged flavor (I compared with a dry aged steak I had cooked previously), and caramel coloring with the slightest, almost imperceptible sweetness of miso. It was magic. Be careful with the sear though, because I think some of the sugars are left behind, and it takes only maybe 30 seconds on each side instead of a minute. It'll get crusty much quicker than normal.
Highly recommend if you're ok with molded food (e.g. blue cheese, brie, miso), and it's way way cheaper than getting something off the shelf as dry aged.
- gremloni 5y agoGreat, thanks. I just placed an order for shio koji on Amazon, can’t wait to try it out.
- chomp 5y agoI can't wait for you to try it! Also, you can shio koji any meat, not just beef for what it's worth, but I personally feel like the flavors start to go sideways. Pork and chicken I feel need a bolder flavor to prop up the dry age taste; shio koji alone on those overwhelms the flavor and wasn't that great. So if you experiment with those, you may want to try smoking them too. Good luck!
- gremloni 5y agoFor medium rare, what do you use for sous vide temps and for how long? Also is there an alternative to using plastic bags?
- chomp 5y agoMedium rare has a quite large range when you consider sous vide (129 - 134) because you can select any of them and get a medium rare steak in all cases. When testing my sous vide device, I noted that the device is off by one degree. Not sure if that's intentional, but makes sense considering 130F is pasteurization temp, and you'd rather be over than vs under. Since I have kids, I try to stay over 130 - I think I end up dialing it in around 131 F for 1.5 hours (which should be 132-ish, around the middle of the range), and I increase the time depending on the thickness. Fist size filet mignons get 2 hours, and I did a prime rib once for 24 hours. And for your plastic bag question, there exist reusable silicone bags for sous vide. I can't promise you'll be able to do the prime rib in one of those, but for a single steak, most definitely.
- MegaDeKay 5y agoDouglas Baldwin's Practical Guide to Sous Vide cooking is the only place you need to look to determine pasteuration times vs. temperature. It is an outstanding reference that just so happens to be free. https://douglasbaldwin.com/sous-vide.html https://douglasbaldwin.com/sous-vide.html BTW, try pasteurizing raw eggs, beat one into a bowl of rice, and top with a bit of kimchi and sesame seeds. Delicious.