I Grew MOLD on Meat -- Here’s Why I’d Do It Again

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DISCLAIMER: I am not a microbiologist or have any food safety certifications. I made this recipe at my own risk in my home kitchen based off of a technique I learned from the book below. I’d have to give credit to this book: Koji Alchemy by Jeremy Umansky and Rich Shih https://amzn.to/3ZQrX2w Koji (**Aspergillus oryzae)** https://amzn.to/41RuwD1 I do get a commission from these links. There is a LOT more incredible recipes and ideas in that book regarding koji and what you can do with it and I’m probably going to do more in the future because it’s so fascinating. I honestly can not believe that you can do this with food. So please give it a read, I highly recommend it. Here’s the instructions for the steaks of you want to try it at home: Incubator - Cooler/insulated container - 2 same size plastic containers to stand the tray up - a none reactive tray (plastic/ceramic/glass) - wire rack - Sous vide - Plastic wrap 1. In your cooler place your two plastic containers down and then add your tray on top 2. Place your wire rack inside of the tray to hold the steaks 3. Fill your cooler up with water so then it meets the minimum water level line for your sous vide 4. add your sous vide. ideally you’d clamp it on to something so it’s secure, but i kind of just shut my cooler’s lid on top of the wire and that held it in place just fine, 5. Set the sous vide to 90F and let it heat up to temperature 6. After you put your steaks on top of the wire rack, shut the lid and wrap the opening with plastic wrap so no air comes out Steaks - 1 inch thick New York ribeye steaks (2-3) - 1.75% Salt - 1.75% Sugar - 125g Cornstarch - 3g Aspergillus oryzae 1. Weigh out your steak and calculate 1.75% of its weight. 2. Coat the steaks in that amount of salt AND sugar 3. Let it sit for about 20 minutes until the steaks start having a bit of moisture on the surface 4. While they’re sitting wear some protective equipment (gloves, mask) and mix your cornstarch with aspergillus oryzae. 5. Completely coat the steaks in the cornstarch, its better to use more than too little, just use more if you’re not sure 6. Place your steaks into the incubator for 36 hours making sure you wrap any openings up in your vessel up so the water does not escape 7. After 36 hours place the steaks into the fridge until you’re ready to cook them. 8. You can either keep the crust on or peel it off, it’s up to you. It’s kind of interesting cooking the steaks with the crust on, but tbh I’d rather scrape it off. SEO optimized garbage for the algorithm, please ignore: Cultivating koji mold (*Aspergillus oryzae*) on steaks is an innovative technique to replicate the rich, umami-packed flavor of dry-aged beef without the extended aging process. Koji, a staple in traditional Japanese fermentation, enhances the steak's natural taste and tenderness by breaking down proteins and fats into complex, savory compounds. This method creates a nutty, buttery depth of flavor while maintaining the steak’s juiciness, offering a gourmet experience that rivals long-aged cuts. Perfect for food enthusiasts and chefs alike, koji-aged steaks are a cutting-edge culinary trend that delivers sophisticated, dry-aged flavor in a fraction of the time. 4o