Koji

[Karon Adams]

Just watched an interesting video on Koji rubbing meats. Bon Apetite did it and was experimenting with Koji, bought as a solid, blended to a powder and rubbed on th meat, allowed to innoculate the meat before cooking.

Koji, apparently, is a mold that grows on Rice and is sold as the already molded rice. it's dry but alive. the chef who tried it blitzed the koji in a blender to make a powder, then put the powder on boneless beef short ribs, boneless chicken thighs and peeled shrimp. then, left them in the fridge. after three days, he cooked the shrimp and after five cooked the beef and chicken.

he and his kitchenmates seemed pleased with the results. obviously, it isn't something you can do for competition, BUT, I wonder how our pork butts would handle this process? I do wonder why he didn't try it on pork and will look into it.

even if you can't use it on pork, if you made some koji short ribs and smoke them, over your drip pan, then used the caramel as part of your dressing on your brisket, that might be an interesting idea. always assuming you try the koji and find you like it in the first place. anyway. Just thought I would mention it.

I have yet to do any further research, though I will, much less tasting it yet, but I will. and I'll find out about using it or not n pork. but, I have been looking into things like charcuterie and the fermentation and molds involved, this sounds like another version for dinner meats. could be fun.

anyone have any experience with it?

[Jerod Broussard]

Interesting, there is an Aspergillosis that affects the air sac's of chickens.

Sounds like too much work for me. I got enough with trimming, brining and smoking.

[Karon Adams]

well, if you are planning a steak dinner and are dry aging, this simply becomes part of the dry age process. instead of using salt before putting it in the cooler, coat the meat with the Koji powder and let age.the guy at BA used boneless short ribs so not an expensive cut. worth giving a shot.

[frijolefrito]

Is this like when you dry age something and you figure out how long you are going to do it? Like the longer you do it the more you get that cheese taste or so I've heard.

[Karon Adams]

I've only seen this one experiment so I don't know how long is too long. more research required. but, they cooked the shrimp off after three days and the chicken and beef after 6, I think

[kmhfive]

It will be an interesting experiment. I've read some of Sandor Katz' work and he discusses koji for soy sauce, rice wine, and tofu, but not meats that I've seen. I may try some research. It could be like the mold on a good salami (which has pork).

[Mr. Bones]

Very interestin' pathway,
Please, tell me more...

[Berts_Works]

I heard about Koji from America’s Test Kitchen’s new online-only brand: Cook’s Science, where they commented that after a Koji marinade, the white meat on turkey almost tasted similar to the dark meat.

I ordered some "inoculated rice", as they say, followed the recipes below pretty closely except I cooked it on my pellet grill. I was very impressed with the new taste profile of turkey. Cook’s says more Koji testing on the way, and I’ll be watching.

My wife will normally only eat turkey white meat in the soup I make… the Koji Turkey meat didn't come anywhere close to the soup pot.

http://www.cooksscience.com/recipes/9339-koji-turkey/

http://www.cooksscience.com/recipes/9200-shio-koji/

Yes I know, member for a LONG time, but first post; 'bout time, right?

[EdF]

Interesting indeed! Just got Sandor's 2014 book - it looks awesome.