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The koji technique can also be applied to chicken and shrimp. [3] When dry aging using a moisture permeable material, surface mold growth is not present, flavor and scent exchange within the refrigerated environment is not a concern, and trim loss of the outer hardened surface is measurably reduced. [4]
The process of making rice wine and fermented bean paste using moulds was first documented in the 4th century B.C. [23] In 725 AD the Japanese book Harima no Kuni Fudoki ('Geography and Culture of the Harima Province') first mentioned kōji outside of China and described that the Japanese produced kōji with fungal spores from the air.
Three varieties of kōji mold are used for making shōchū, each with distinct characteristics. [16] [17] [18]Genichirō Kawachi (1883 -1948), who is said to be the father of modern shōchū and Tamaki Inui (1873 -1946), a lecturer at University of Tokyo succeeded in the first isolation and culturing of aspergillus species such as A. kawachii, A. awamori, and a variety of subtaxa of A. oryzae ...
What cut of steak to use. Shutterstock. When it comes to using the perfect cut of steak, it's all about striking that balance of texture and marbling and lean to fat.
Nothing tastes better than a hot, juicy steak off the grill or from a cast-iron pan – but what happens when you make too much? Of course, it makes sense to keep the leftover steak, but reheating ...
The "Food Wish Method": Chef John's Mathematical Formula for Cooking Prime Rib. Multiply the exact weight of your prime rib by 5 minutes (round up to the nearest minute).
It is part of the family of traditional Japanese foods made using the koji mold Aspergillus oryzae (麹, kōji), which also includes miso, soy sauce, and sake. [3] [4] There are several recipes for amazake that have been used for hundreds of years.
Repurpose last night's dinner into one of these amazing leftover steak recipes. Find everything from sandwiches to sautees and stir frys. The post 20 Ways to Use Up Leftover Steak appeared first ...