Sous Vide KOJI RICE Experiment - Dry Aging in 48hrs - Does it WORK?
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- Опубліковано 21 вер 2024
- You asked for it and today it's the KOJI RICE EXPERIMENT test. We are going to find out if this is true or it's just baloney! After many request from several subscribers I decided to put this to the test. I am doing this experiment out of 3 beautiful 2 inches thick cowboy ribeye steaks. Once will be just the koji rice by itself together with the steak, the next I added a little twist which is fish sauce. Many people says fish sauce works great faking dry age so I decided to give it a go. I also used a control steak to have something to compare it to. This was a successful experiment.
Koji Rice: amzn.to/2H2UOcp
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HOW TO COOK KOJI RICE COWBOY STEAKS 2 inches
I cooked it for 3hrs @ (135°F / 57.2°C)
* Cowboy Ribeye provided by Grand Western Steaks
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F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
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Guga, the jasmine rice might leave some flavor but it’s not the rice that does the work on the koji rice. It’s the koji mold. The koji makes enzymes that break down starches and proteins that “mimics” dry aging. It’s how they make saki miso and shochu in Japan.
I was gonna say it but I'll just thumb you up 👍
Murzington yummmmm saki!!! Now i want sushi and saki bombs.
Thanks Murzington for adding!
Yes that is exactly right. It is actually doing the same thing that dry aging does just faster by exposing the meat to a lot more than it would otherwise pick up from the environment. I imagine the rice even absorbs a lot of the moisture out of the meat too.
Murzington that's why the color was different yeah?
“I smell rice?!? Im Cuban, don’t lie to me. Where is the rice?” LMAO.
Hugh Jafro on the meat lmaooooo
Did he say "Publix Jasmine Rice"?
That comment is why I love Hispanics. The best damn food. Period. Ever. Period. If ninja has/opens a restaurant in Florida, I'm packing up and moving there.
S S
Damn straight
Classic.
"what did you do to this?"
TALK ABOUT DE FLABOR!!!!!!!
TALK ABOUT DE FLABOR!!!!!!!
I love Ninja
Tha comment l have been looking for.
Chill he made a good video that’s expensive and also who tf cares about the experiment itself we care about the steaks
HAHAHA same man mao mao always brings the energy down in these videos but he seems nice just shy or something idk
Jasmine rice from Publix.... im dead bro LMAO.
Timothy Neumann lol
What would happen if you dry-age a Koji Rice Steak for 45 days?
Yes!!!!! Amazing idea! I like the way you think
45x45 ? 😆
Mould.
BajoonRS q
1.21 Gigawatts? This is madness!
Damn Guga..your Video production/quality is top notch on this one!!
Experiment conclusions:
Steak 1: "Wow!"
Steak 2: "Amazing!
Steak 3: "Really good!"
Man i feel like ninja needs his own steak tasting youtube channel. his reactions and passion for steaks is from mars😂😂😂
My man he has one!
@@Sharberboy where
I like it when you put the steak names on the right when ninja tries it
Volwassen Moeder I like that as well, makes the video a lot easier to follow in my opinion
Wow he liked my comment!
Volwassen Moeder Guga is really good about reading comments
🤔 shouldn't the control steak be a 48 days dry aged steak? Just saying
annes1991 Omg. I just made the exact same comment and I was born in 1991. haha. I can't explain it but everything, your comment and username, is weird for me but in a good way. xd :)
100%
This is correct
Positive and negative control. Not necessary but I guess they could.
no, they have to be identical in every-way except one. control should be sealed and refrigerated for 48 hours
I LOVE LOVE LOVE this channel! I saw glimpses of chefs using sous vide during cooking competition shows, but never really knew much about it or what you could really do with it until I found this channel. I am learning SO MUCH! I laugh, I smile, I learn and get really hungry when I watch your videos. I really appreciate that you listed and linked to all the things you use most in your videos in the description section. VERY helpful and many on my wish list now! Keep up the great work! Just love you guys!
"It's Jasmine Rice from Publix." I laughed so hard.
You guys are putting out some of the most satisfying food-related content on UA-cam I've ever seen! I've been watching for a couple months and I just finally went out and bought myself all the gear :) definitely going to be trying this trick! Thanks for putting so much effort into your videos 👍
mrmkowals2 me too.. guga convinced me sous vide was the best way to consistently cook great steaks
Blew my mind too! I need to learn about the gear and where to get them!!
"NOBODY CAN TAKE THIS JOB" - Ninja 😂😂😂 had me dying.
Two things...
1) A better experiment would have been to do both dry or both wet so you could compare just the effect of the fish sauce
2) When I've seen the fish sauce version done it was brushed on with time left during the process to be absorbed so it wouldn't just drip off which is what we saw in your preparation
Can confirm. We did a side-by-side test with Costco prime ribeye; 48-hours drying in the fridge. Everyone like the koji rice one better than the control steak. Great tip Guga!!
Your videos always make me happy. Love you guys. Great job, amazing quality
Arthur Heine yes! Happy is right!
Guga, your background music is lowkey lit bro.
Wyatt Evans do you know what is the music ? I want it !
@@namphonghuynh7690 it reminds me of the the last of us
The quality of the video is AMAZING
Guga, you're the man...
Ninja, ROCKS...
Video quality great, I almost licked the screen!
Guga you had a negative control but not a positive control, where's the simple dry aged beef??
yep , i mean the test is to imitate a dry aged steak..
Not only that but he used wet rice on one and dry rice on the other.
ryeguy01 wet without fish sauce and dry with fish sauce, right?
That makes the one with fish sauce overly wet, no? I thought the rice supposed to absorb the moisture and making it "dry". If it's wet, it's not going to absorb as much.
It's the Koji mold that does it, not the rice itself.
Y'all looked like you had a lot of fun in this episode. Well done.
damn by far the most cool, interesting and captivating sous-vide channel on y.t. respect.
I love ninja. He is the reason why I watch these videos so often . “ Talk
about the flavor!” Lmao
Pretty good video but more rigour could be applied to your experiment. Variables outside of what you're looking for should be kept the same.
Control should be a 45-day dried age if you're looking to compare the flavour to that
The two other steaks should have:
[(both either wet or dry rice) and one with fish sauce]..... to test for difference fish sauce makes
or
[both with fish sauce and (one with wet and one with dry rice)]..... to test difference wet or dry rice makes with fish sauce
or
One with dry rice, one with wet rice, no fish sauce.... to test difference wet or dry rice makes w/o fish sauce
Bacon thank you for mentioning the founding variables of his experiment, while the video was pleasing to watch, the failure of actually setting up and empirical experiment that could produce usable results annoyed me so much
Yeah it annoyed me a bit too :D
I was just about to comment "you are chancing to many variables at once!" But I wouldn't complain when I would taste it :D
I'm only really complaining because the title of the video said "experiment" and this wasn't a real experiment tbh
totally agree. What's the point in experimenting if you're not experimenting under controlled conditions?
I hope your audience appreciates the time, effort and talented skillset required to produce these episodes. Thank you so much for your time and efforts. You are my go for all things steak.
Oh wow, every time I made a sous vide rib eye the meat will just start to fall apart, now I know to use a butcher's twine!
Your photography when you are searing the steaks and prepping them for plate is amazing. Love your videos, 100%.
You needed two more steaks imo one with wet rice and one with dry rice after the fish sauce to decide which is better but still very interesting never even heard of that rice before
This was great. It would be cool to see it compared to actual dry age
at some point you guys should do a face off between various super steaks. Thus all the tricks that have made for good steaks, thus fake aging, msg, pineapple tenderizing, and all the normal stuff as well. Because that would be interesting to see what happens when you combine the best of the best stuff together.
John J Maybe an 'enhanced' lesser cut versus a 'plain' best cut to see how close it gets, and also a price difference (no idea how much Koji rice costs...)
and just what you know John? you do the comparison and put it on the web and we all learn!!
In just one morning I am in love with this channel. Looking forward to many videos to come!
I love this channel, everything that you experiemtn with is great guga, keep it up.
I just got my first Sous Vide . Thought it was a gadget I just couldn’t justify the price, then found one on closeout and went for it. I found your channel soon after and love all the great ideas and how you show so many variations. I never thought of dryaging as something possible for me but after watching this one I’m gonna give it a try. Thanks so much for your great channel.
"only seasoned with salt"
What's that green stuff on top of the steaks?
Even though you have fun and make jokes (which is really why I love your channel), it is very apparent you take cooking very seriously in the sense of what tastes the best is all that matters.
dry aging steaks with rice is my new favourite hobby
I am a Japanese, but I never know koji rice can be used this way. It was very interesting video!
I will try that right way. Thank you!
I enjoy the experimentation and creativity in your videos !
Raethin
"The Koji Rice Experiment" sounds like the name for a thriller/spy movie! 😀 Great experiment!
WHAT SONG DID YOU PLAY AT 0:50 SECONDS!? the instrumental, ive shazamed it like 10 times and nothing comes up! also love what you've done with the steaks lol
Sia Rahbar did you find it
They never knew - Madison York
Guga, so glad you finally did the koji rice experiment! Fantastic job on the experiment. Now I have to try it!
Lets see the two rices against the dry age!
Your videos keep getting better and better!
Guga “Mama is not feeling good today, don’t pick on him.”
Next steak:
Ninja “I’m going to slap this guy.” “TALK ABOUT THE FLAVOUR MAN! TALK ABOUT THE FLAVOUR!”
Amazing video bro!! Video quality 10/10, sound track 20/10
I really liked the japanese soundtrack 🤣🤣 makes me feel like im a ninja in ancient japan
go for the experiment Guga!
09:47 "Nobody can get this job!"
Angel: "Hold my Brahma!"
Please tell us the name of the artist and music you used as you opened the dry-aged with rice etc. after the 48° @ ~3 to 4 minutes.... Thank you!!
Ninja craaazy bro. I bet he just makes random noises in the office sometimes when it’s too quiet.
That music, though....like eating steak in the spa
Just love seeing your production value. Youve come so far. Keep on, may the Lord bless yoz
Love your videos man, but you need to not do comparisons with so many different variables. Then you can't definitively state what the cause of the difference is. For instance did the difference come from the fish sauce or having the rice wet? Also how do you know that having the rice on the steak would have the same effect as cheesecloth? You either need more steaks or you need to do less with your experiment. Don't mean to be negative though, love your channel and this was still a good experiment.
I agree with this. Now you can't say whether it's fish sauce/no fish sauce or wet koji vs dry koji.
Also, the purpose of the cheese cloth is to pull away any moisture and increase the surface area for the moisture to evaporate. The koji (as others have pointed out) adds some organisms that will "age" the meat faster.
100% agree. I love the channel, love their production values, but as someone who works in science education, it's frustrating when they do "experiments" and don't properly control for variables.
Will VanDenBerghe Totally agree! I like this video but the control should had been a dry aged beef.
@@CliffordKintanar no its definitely the koji being dry thats the key. the fish sauce is a marinade it wasnt the issue. when he rinsed the koju it disrupted its culture thus rendering it far less effective if at all. arguably the fish sauce is the sole reason why it tasted better over the control.
This is so interesting. I know it is just "food", but WOWZER, there are so many things to learn about a simple, delicious piece of meat. I cannot eat it like I used to, but you guys put out some cool experiments. It's not just the ideas, but the actual follow through that holds my attention.
If you guys ever want to make your own koji rice from spores, I have a tutorial for culturing koji sous vide! You guys could even make some jasmine rice koji. Hopefully soon I'll be making an updated tutorial for growing koji on rice, other grains, and even directly on to meat.
I found your koji miso experiments quite fascinating. I had no idea you could do miso with bases other than soybean. I would love to try a peanut miso.
Sean Brock was a big inspiration, I'm sure peanut would be great
By far the best video you've made, and then it abruptly becomes the three stooges eat a steak at the seven-minute mark. Oh, well that's who you are. Best of luck.
9:35 he said the n word 🗿🗿
🗿🗿
Thank you!
Nice job, and good you did a control.
On the second test you changed two variables; fish sauce, AND moistened koji rice. There's no way of knowing which change affected the test to which degree.
To do it and have more certainty of the effect of the factors, you should have added a few more tests: 1. just moistened koji rice, 2. just fish sauce, 3. fish sauce with dry koji rice. This would have covered all of the variables and give you a higher level of certainty of what method did what to the meat. And as someone mentioned below, adding a true dry aged steak would give a more accurate comparison on does it taste "aged" or "cured".
Anyway, still a great job, nice to see people using the scientific method with cooking!
Please don't use Koji-Rice straight. It is just a material to make koji based seasoning. Maybe you can make Shio-Koji from Koji-Rice it takes one to two weeks, though. Give them moisture and let them eat rice to grow, and then use it. Koji-Rice is made for easy distribution in the market and it is good to store for long period. What you did was same as using Lactic acid bacteria powder instead of Yogurt.
Koji vs Jasmine vs dry aged, sounds good. Can't wait.
“I smell rice” omg I died!!!!😂😂😂
EXCELLENT vid
And yes, i want to see three jasmine rice experiment
Can you retry Koji rice + fish sauce but this time without water?
Hey Mr.Guga! My Girlfriend and I LOVE your videos! We were wondering if you ever thought about a video to let the meat speak for itself? Literally grabbing the best cut you can find and compare it to other prime cuts, or even the same prime cut with no seasoning whats so ever and searing it a couple different ways. Would be interesting to see if picanha can stand up to the mighty rib eye when it comes to flavor and tenderness! By the way, my brother LOVED it when you said "Guys! DO NOT PRE-SEAR THAT MEAT" we joke about it very often lol. Thank you for all of your guys hard work! I love this channel!
Publix, I knew you were in Florida.
Great job guys, love your video.
Now, it's time for Jasmin rice vs koji rice !
Minas gerais sempre aqui assistindo e dando joinha!
Yessss, go to the next level, dry aged vs jasmine vs koji
9:34 Guga messes up the name "Ninja", if you know what I mean. Lol
"Alright nigga"
Amazing. I don't have a sous vide setup yet but I am still going to try this with my charcoal setup.
yoo whats the name of the song being played about 3 minutes into the video?
love the videography with the music selection....oh....and the sous vide content! Love you guys!
whats the intro music??
I appreciate what you guys do! You got me into sous vide and I never want to look back. Unfortunately my sous vide machine broke and I've been forced back to the oven until I get it fixed.
Put your steak in buttermilk or lemon juice for 24 hours
Whipasnaper HD that sounds vile😂
Craig Carney just thinking that's what they do when you fry chicken
The reason why he's having trouble explaining the flavor profile is because it's umami
IT WAS JASMINE RICE FROM MARS
You guys are great! I always feel better after watching your videos!!
KOJI VS JASMIN
The only reason koji does anything is because it’s covered with mold like cheese so putting Jasmine rice against koji wouldn’t make a difference
jasmin rice is a kind of rice, koji rice can be anykind of rice that is molded.
So what about making koji rice steak with diffrent kinds of koji rice.
(just use your original kodji rice to start the mold on other kinds of rice)
ps. mabye he was right and it was jasmin rice
rice is a good moisture absorbent, in Russia it is added to table salt to prevent it from harding up
Rice duel!
Automatic subscription, love the channel.
Wow Patis! I can see how it works as the fish sauce is fermented. I'll definitely give this a try.
Tracks:
0:13 - 0:49 -> Too steep to climb - Deskant
0:50 - 2:53 -> They never knew - Madison York
2:56 - 4:50 -> Too steep to climb - Deskant
Thank you so much, how'd you find them
@@nicky592 Shazaam with a few retries :)
@@Inti147 bless you~
As always informational AND entertaining! Keep having fun boys!
Thanks for this! Best channel ever!
Think fish sauce needs redemption by itself without koji rice.
Try warm aging it with salt at 104 degrees sous vide before regular sous vide.
Jasmine would be interesting.
Either way a proper comparison, need a real dry age steak to compare
go for the full set: jasmine, basmati, polished brown rice, ...maybe quick cook oats
the goal is dehydration and denaturing of the outer layer of meat, so perhaps a dehydrator and high salt would be best
Background music on point and very fitting.
OMG I cant even believe this has got to be so good, I just got this for Christmas cant wait to try
Koji rice is a rice that's been treated with a mold, which is why it helps to mimic dry aging steak (basically creating moldy steak). Jasmine rice won't work.
The control is good....short time is the challenge. great video!
Well done guys, I am really enjoying the content
I would like you to handle the koji rice the same with the fish sauce. I know there are limitations on the meat, but I would like to see less variables in the experiment so we know what impacted the flavor of the meat the most. I wonder if the water impacted the dry aging. I would assume that the rice would help draw out moisture from the steak, therefore when you added water to the rice, the moisture from the steak had no where to go. All in all, I really enjoy the videos dude, keep up the great work! Cheers!
That's amazing. Ninja was dead on. Koji rice is often made with jasmine rice (or a mixture of rices) inoculated with the koji mold spore and dried. It would be interesting to see dry aging a steak for 45 days with the koji, dry aging for 45 days without the koji and then 24hrs with the koji so you can compare real dry aged, with fake dry aged, with ULTRA dry aged (dry aging with koji)
It's funny that some comments want it to be a Lab quality professionally controlled experiment down to weight of the rub?...you kidding me? I agree that more should have been done to get a really definitive conclusion and useful data and it is also true that they might get inconclusive results... but hey these are just fun loving guys who loves to cook and have a good time. ...you guys keep doing what you've been doing and keep having fun...
Awesome! Definitely head-to-head with koji rice vs. actual dry aged.
thanks chef! doing this one next week :) i have the kogi culture rather than rice but i believe it will age the same. this is the best sousvide training series...great stuff always
Yes! Do a KOJI rice and jasmine rice experiment and a real dry age steak!
when i was a kid, we used to go to my aunts house in the summer, and she would make these amazing ribs (what i now know were beef short ribs). I asked her years later in my later 30's what she did to make them taste SO damn good. She would buy the short ribs in the summer, and marinade & freeze them, occasionally removing them from the freezer for a short period of time (i never got the exact method of the removing part) , but they would remain in the freezer for atleast a year!, they are SUPER good that way, but you have to be patient, i have tried 6 months, 1 month, etc, and 1 year makes the difference :) try it out, with your favorite marinade.
its amaaaaazing how far yall have come with the video editing/music