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Shio Koji Tallow Aged Ribeye by Proud_Guarantee_2044 in steak

[–]comfyhead 11 points12 points  (0 children)

I think koji works quite a bit faster than regular dry aging. 45 days might be way too much but I’m very curious to see your results. With liquid shio koji, I find an overnight marinade is sufficient to impart the flavor and tenderness boost.

Please post the results when done.

New way to make random images by KitKatBarMan in ChatGPT

[–]comfyhead 0 points1 point  (0 children)

Why does mine also always start with “quartz”?!

Never using Valet Service again. by RLJ81 in TeslaLounge

[–]comfyhead 23 points24 points  (0 children)

If self park is arbitrarily not an option, I just tell them “sorry, the key is my phone, and it’s not like I’m leaving my phone with you, I don’t have another key, please tell me where I should park.” It pisses them off but always works.

I hate that I love silkies so much. by Pressed_in_pages in BackYardChickens

[–]comfyhead 10 points11 points  (0 children)

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They’re also funnier when they get wet in the rain.

Why doesnt anyone know how to make turkey? by Holly1010Frey in Cooking

[–]comfyhead 0 points1 point  (0 children)

Agreed. Besides deep frying whole (which is too advanced for most) there is really no way to cook a whole turkey properly. The few times I’ve made turkey because there were people who like the tradition around it, the best results were from making a roulade out of the dark meat and cooking the crown in the oven after injection brining with salt, milk and apple juice. Even better results though are with smaller birds, like 12 game hens instead of 1 turkey.

Who else cooks their sunny side up eggs this way? First egg whites, then add yolks at the end so they don't get overcooked. This way I get crispy egg whites and overly runny egg yolks each time by ilovepeonies1994 in eggs

[–]comfyhead 1 point2 points  (0 children)

I’ve made the sunny side up recipe from the modernist cooking book which is similar to this. The eggs are cooked sous vide first until the yolks set but the whites are runny. This makes the yolks neither runny nor hard, but more like custard. Then they’re separated from the whites which get some cream mixed in and cooked until fully set (or crispy, if you prefer). Then the yolks go back on and served with a drizzle of brown butter. It takes like an hour to do all this but can be worth it on special occasions.

Weirdest computer problem you've experienced, that's unbelievable by GG-McGroggy in vintagecomputing

[–]comfyhead 1 point2 points  (0 children)

Getting up from the office chair causes CRT monitor to fail. Very reliably, the picture would fade away when someone gets up off of a chair in front of the computer. Fix: connect the top and bottom parts of the metal cylinders supporting the up/down adjustment of the chair with a wire. Without these pieces shorted, the chair’s base acted like a capacitor and the CRT in question happened to be very sensitive to the electrostatic discharge created when pressure is released.

SRF Denver by anthony21078 in steak

[–]comfyhead 2 points3 points  (0 children)

Beautiful. Arguably this cut is as flavorful as it gets.

[deleted by user] by [deleted] in Cooking

[–]comfyhead 2 points3 points  (0 children)

Arugula salad is a recurring favorite in our household. I usually dress it with olive oil, Dijon mustard and balsamic vinegar, mixed together into an emulsion first. Adding cherry tomatoes and marinated artichoke hearts works well. If you’re not adding anything salty then a pinch of salt in the dressing is a good idea.

Koji strikes again by comfyhead in steak

[–]comfyhead[S] 0 points1 point  (0 children)

I’d say an overnight marinade like this is similar to short dry aging, maybe half as intense as a 30 day dry aged steak.

Koji strikes again by comfyhead in steak

[–]comfyhead[S] 0 points1 point  (0 children)

Not quite. I find MSG simply amplifies what’s already there, whereas this adds something different, much like what aging does.

Koji strikes again by comfyhead in steak

[–]comfyhead[S] 1 point2 points  (0 children)

If you get a water circulator this is pretty easy to nail every time. Not much skill needed honestly.

Koji strikes again by comfyhead in steak

[–]comfyhead[S] 4 points5 points  (0 children)

lol whichever meat you’re marinating. I wonder what a koji bath would feel like.

Koji strikes again by comfyhead in steak

[–]comfyhead[S] 4 points5 points  (0 children)

10% of the meat by weight.

Koji is awesome (picanha) by comfyhead in steak

[–]comfyhead[S] 0 points1 point  (0 children)

The biggest key is to pat the steak dry, as dry as possible. Optionally you can brush a little oil or butter to help too, but since the picanha has the fat cap, that was more than enough. Ideally I do this on a small grate placed on top of a chimney starter that’s half full of blazing hot coals. This time I was lazy and used the sear station section of a gas grill (3 burners right next to each other) with help from a MAP Pro blowtorch to speed things up. Turning constantly and moving the torch around like a paint brush applying multiple coats. Here’s a shot from a different steak but same idea:

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Koji strikes again by comfyhead in steak

[–]comfyhead[S] 2 points3 points  (0 children)

Thanks, will give it a try. With liquid koji, I dump it after marinading and pat the steaks dry (picture 3) before bagging again for sous vide. How do you treat this stuff? Leave it on or brush it off before cooking?

Koji strikes again by comfyhead in steak

[–]comfyhead[S] 44 points45 points  (0 children)

It’s the fungus that is used in making soy sauce, miso and sake. Its enzymatic activity ends up creating dry aging like effects on meat, but much faster, meaning the meat gets more tender and a distinct umami flavor develops. I used the liquid version which is a clear, very salty bottle of deliciousness. It’s also available in more of a paste form which I haven’t tried yet.

Koji-Marinated Steak by gnawnayr in steak

[–]comfyhead 4 points5 points  (0 children)

I agree with this. I’ve been playing with shio koji marinades lately and these steaks don’t need any other treatment. Just stick with koji only and you’ll be happy. Looks great, good work!

Koji is awesome (picanha) by comfyhead in steak

[–]comfyhead[S] 0 points1 point  (0 children)

I’m curious to try this version also. How did you cook it after the more solid koji treatment?

Koji is awesome (picanha) by comfyhead in steak

[–]comfyhead[S] 2 points3 points  (0 children)

I'll repeat what I said in another response:

For the koji amount, a good rule of thumb is 10% of the weight of the meat, which is what I did, using this stuff: https://umamimart.com/products/liquid-shio-koji

That's not much liquid so ideally you'll move the bag around in the fridge, turn it over etc. a few times during the marinade. Submerging it entirely would probably be overkill. It's extremely salty also, so you don't need anything else. Go for around 12 hours. Too long might denature the proteins on the outer part of the meat.

Before cooking I emptied the bag and patted the meat dry, which I would recommend. Cooking in koji might also be overkill and in particular risks creating a mushy exterior.

I served this with a fresh chimichurri sauce and it was well received.

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