Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

PitCast Episode 127- The "Koji Mold" Interview - October 4, 2018

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    PitCast Episode 127- The "Koji Mold" Interview - October 4, 2018

    YES...KOJI!! A mold that just might change your life forever! If you don't want to wait 30+ days to dry age beef...or if you lack the necessary tools to do the dry aging stuff...Koji just might be your answer! In this interview, I spoke with Licensed Wild Mushroom Expert and fermentation specialist, Jeremy Umansky of Larder Deli located in Cleveland, Ohio. We talk about the origins of Koji, where you can find it, how to use it and what kind of risks and applications are associated with it. ENJOY!


    #2
    So interesting! Now I want to learn more.
    I have dry aged my own Beef for about 30 days and really enjoy it. Now I want to learn how to do it in 2 days. Thanks Greg!

    Comment


      #3
      The wife and I have made miso with koji, and I'm pretty sure we've made a few other things as well (tempeh?). Is there a "how to" anywhere for this technique?

      Comment


      • EdF
        EdF commented
        Editing a comment
        Thanks, BBQCentralShow !

      • BBQCentralShow
        BBQCentralShow commented
        Editing a comment
        Ed, Jeremy can be reached at [email protected]. Please let him know that I sent you his way if you use it. Thanks!!

      • EdF
        EdF commented
        Editing a comment
        Thanks!

      #4
      "Koji Mold"? [puts sunglasses on] "Never heard of her"....

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Not the greatest drag name I’ve ever heard.

      • Huskee
        Huskee commented
        Editing a comment
        Potkettleblack Or stripper name now that you mention it.

      #5
      Man, these shows are great! Thanks, Greg.
      I have been hesitating on pulling the trigger on this for the past 3 months. Here is a link for Koji Rice.

      Found a TEDxCLE YT vid of Jeremy Umansky explaining more of how he became interested in Koji.

      Another thing I'm looking at is Bubba Vide.
      Last edited by JimLinebarger; October 5, 2018, 12:43 AM.

      Comment


        #6
        Sounds like special eqipment like some kind of precision oven is still required to hold at the right temperature.

        Annova was working on a precision oven at one time but they must have dropped it because I don’t see it anymore.
        Last edited by Polarbear777; October 6, 2018, 08:44 AM.

        Comment


        • EdF
          EdF commented
          Editing a comment
          Either that or you "cook" it down in LA or MS or FL or GA or eastern TX or etc at the right time of year!

        #7
        Ok, Has anybody actually aged meat with Koji rice mold? The reason I ask is I have some steaks that are tough and cost more money than I want to throw out.

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
        /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here