The Deuce

The Deuce
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Day 0 of dry-aging a steak using koji rice…

Posted by timmer User icon on July 23, 2026, 9:12:20

Koji rice is steamed rice inoculated with Aspergillus oryzae mold, a key ingredient in Japanese fermentation that breaks down starches and proteins into sugars and amino acids, creating umami flavor. It's the base for staples like miso, soy sauce, and sake, and is used in modern cooking as a marinade (shio koji) to tenderize and flavor meats, fish, and vegetables. Dry age it in the refrigerator for 48 hours. I may report back tomorrow.

(for rent)

Final product and impression…

Posted by timmer User icon on July 25, 2026, 14:51:59, in reply to "Day 0 of dry-aging a steak using koji rice…"

Came out real good. A little too medium for my preference so next time, I’ll set the meat thermometer down from 115F to 110F before resting it and throwing it in the broiler.

Flavor was great.

(for rent)

That looks really good :drool.*

Posted by KingTalkyTiki User icon on July 25, 2026, 14:58:05, in reply to "Final product and impression…"

Previous Message

Came out real good. A little to medium for my preference so next time, I’ll set the meat thermometer down from 115F to 110F before resting it and throwing it in the broiler.

Flavor was great.

"You must own the honor of being the whitest, military vet, fat, multiple state property owner but most of all the one who hates their own country the most in our country."

48 hours. All rinsed…

Posted by timmer User icon on July 25, 2026, 12:49:02, in reply to "Day 0 of dry-aging a steak using koji rice…"

Will let it sit at RT for an hour then reverse sear it.

(for rent)

this is also a helpful method if you ever drop your steak in the toilet or a puddle*

Posted by VIV User icon on July 23, 2026, 9:34:20, in reply to "Day 0 of dry-aging a steak using koji rice…"

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"the alchemy of the tartar sauce and cheese with the fish combined with the buttery steamed bun is so good." - Sounder re: a Filet O Fish

Or if you forget to take your steak out of your pocket before jumping in a swimming pool. *

Posted by doubledown User icon on July 23, 2026, 9:38:42, in reply to "this is also a helpful method if you ever drop your steak in the toilet or a puddle*"

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happens to me almost every fourth of july*

Posted by Nobster User icon on July 23, 2026, 10:34:42, in reply to "Or if you forget to take your steak out of your pocket before jumping in a swimming pool. *"

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Update requested.*

Posted by Tortillini User icon on July 23, 2026, 9:25:06, in reply to "Day 0 of dry-aging a steak using koji rice…"

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Daily, if not more often. Of course. pictures are required. Maybe a stop-action movie can be posted?

Posted by osklister User icon on July 23, 2026, 10:55:15, in reply to "Update requested.*"

Of timmer's meat?......*

Posted by ibdoc User icon on July 23, 2026, 10:58:39, in reply to "Daily, if not more often. Of course. pictures are required. Maybe a stop-action movie can be posted?"

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He's got plenty of "those" pictures already. Just needs a high-resolution monitor.

Posted by osklister User icon on July 23, 2026, 11:02:09, in reply to "Of timmer's meat?......*"

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