I saw a YouTube video today (yeah, I know) about using Japanese Koji to quick dry age flank steak. Seemed to be an interesting process. Has anyone hear of this or tried it out?
My lovely bride just watched that yesterday and sent me the link, but I haven't watched it yet. From her account, I gather that the idea is to produce the various enzymatic reactions that dry aging generates via a direct application in liquid form, such that ostensibly the same process occurs more or less immediately (compared to weeks of dry aging anyway). I get the general concept but I have no idea whether it would work in practice. I will watch in detail soon!
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