Jordan and Silvan
Region: US
Monday 04 March 2024 23:53:47 GMT
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Marla :
We used Koji as a way to faux dry age steak in one restaurant I worked in, if that helps
2024-03-05 02:52:48
71
spekelen :
That browning is the Maillard reaction. It’s improved by lower moisture, I’d guess the miso drew more moisture out of the surface of the venison 🤔
2024-03-04 23:59:14
915
theluckiest :
there are a lot of sugars in beans and corn, maybe that contributed to the quick browning?
2024-03-05 00:03:38
405
Karan Uppugalla :
Make miso soup
2024-03-06 04:14:51
36
Annie’s Heirloom Acres :
I never would have thought you could make miso from regular beans, so exciting.
2024-03-05 02:13:20
77
Kelly Headlee690 :
Miso on fish is top notch - you should try this next!
2024-03-05 02:28:30
30
Jacqui Brown :
Y’all never cease to amaze me! Thank you for sharing your knowledge with us 🤘🏽. Y’all the best.
2024-03-05 02:01:49
14
deeby🪱 :
where is your dirt shirt from?
2024-03-06 01:51:52
21
downtoguild :
Amazing!
2024-03-05 03:10:46
12
Meghan :
Do you have to sterilize the corn and beans before you inoculate?
2024-03-05 00:53:19
8
I Am Sher Marie :
corn is also high in sugars so my best guess is that the sugars in the corn could be caramelizing
2024-03-05 04:01:38
19
Allegedly Julia :
Hey I use shio koji which is a condiment similar to miso in cooking. Part of the fermentation process is the breaking down of carbs into sugars so it’s probably the sugars in the miso doing that
2024-03-05 05:37:11
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Clueless Bushcraft :
man that is incredible
2024-03-05 00:49:04
12
Drusilla Blœme :
I will try to dig up the name of the guy on TikTok who does Maillard reacted and koji fermented foods based off the concept of sofkee.
2024-03-05 01:17:03
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🍄🧿ive_got_a_migraine|-/🧿🍄 :
this is fascinating!
2024-03-05 00:03:44
10
Maya| Mediterranean Dietitian :
I’m glad I paid attention in my food chemistry classes because I get go nerd out watching your videos 😂😂🖤
2024-03-05 00:02:59
7
SomethingBrewed :
fermentation of any form breaks down sugars and the salt formation will extract liquid faster
2024-03-05 01:28:27
4
user2857451944112 :
Cut the steak in half lengthwise so you have more surface area for the marinade to penetrate (chef here)
2024-03-05 02:24:27
4
maddz :
this is so fascinating!!!
2024-03-05 15:12:46
1
piggytrot7 :
I'm soy intolerant so I wonder how my stomach would handle that
2024-03-05 00:49:19
4
Queenie👑 :
oh no you did not just double dipped in the ferment 😭
2024-03-06 11:26:01
1
Emerald :
I love your TikTok’s! ❤️
2024-03-04 23:58:02
3
Cassie :
The way I would love to make this, but would probably get the ick and not try it 😭
2024-03-06 04:36:41
1
Abey on the farm :
Oh yum!
2024-03-05 00:05:40
1
Rita Jewelry :
Very cool!
2024-03-05 02:12:50
1
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