Thursday, April 14, 2016

Next Up: The Great Koji Steak Experiment


Jason Smith said...

Food wish totally granted.

Steve Kennedy said...

I hope this is made in a hot stainless pan. For years you have been saying a good pan only needs soap and water, and I have been thinking BS. My pan had a 3/8" stainless bottom, and it needed to sandblasted after some of your recipes (think Manhattan Fillet). I finally took your word and purchased an All Clad stainless pan. What a difference a pan can make. I will not doubt you again. I like hot seared food, but hate Brillo pads.

arwiv said...

Ok, WTH is koji steak?

GoingNatural101 said...

Hi Chef John ! Could you make a "tielle s├ętoise"? It's an octopus and tomato sauce pie and it's to die for ! It's a speciality from the South of France, I love it and I'm sure you would to ! Thanks for your amazing recipes, you're the best :-)

Chris K. said...

Koji is rice inoculated with a particular mold, used for centuries in Japan to make soy sauce, miso, sake, and other products requiring fermentation.

Fermented on its own with salt and water, koji becomes a sauce called shio (salt) koji. It's a total flavor bomb. Kind of the new food fad with chefs in the Bay Area.

Mark Herrmann said...

Hey Chef John!
Thanks for the video and the link to the article. A few things/variables I noticed that may have made all the difference:
1) The chef in there article used a high powered blender to turn the rice into a powder vs. a coarse paste manually.
2) Washing steak off with cold water and patting dry. vs. scraping with a knife.
3) Use on a tougher and more flavorless cut of meat. The contrast of the new flavor on that type of cut meat may be more noticable.
Anyways, Sirloin is on sale in New Orleans and I would love to see if any of the above made a difference and also try to combine your older "dry age" method combined with this one!
Thanks again and look forward to sharing my experience!