Seasoning the meat. Cooking 6 steaks (we have the kids this week). I’m only using Red Boat on one. I’ve never used it and want to see how it turns out.
Really curious to see how the salt may contribute! Cool idea comparing it side by side.
As I recall, Modernist Cuisine had a beef aging “shortcut” that’s not posted online (but this blog describes the technique and tried it out). I’m not saying that technique wouldn’t be tasty but I really doubt it replicates aging with much accuracy, plus the long soak could potentially give the meat a cured, ham like texture. I wouldn’t be surprised if the salt is a more convenient (if less potent) solution.
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It’s pungent stuff. You definitely know when the bag is open.
I’ve heard of koji-aged steaks, but not fish sauce. I need to look into that.
Now that seems like something worth trying! I’ve seen a few people say koji on meat is pretty amazing, plus it’s been used on pork and chicken. Kinda dicey safety-wise but people do it.
I wonder if you could consider koji a condiment…?
No idea, but Brad Leone did a video on it, and there are many others.
And yes, I know. BA has issues. That was just the video I remembered. I miss their content. I hope the peeps at Condé Nast get their heads out of their asses soon.
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