Hi Susan
Hopefully this photo will be ok. Using phone from home.
Yes - will reduce time for nnext eith a thick piece of good meat. Off to Sydney
for a few days so will wait till after then.
Cheers
Steve
ps - please post any pics you do.
________________________________
From: oz-food-bounce@xxxxxxxxxxxxx <oz-food-bounce@xxxxxxxxxxxxx> on behalf of
Susan Yuen <susan.yuen@xxxxxxxxx>
Sent: Monday, 3 January 2022 5:40 PM
To: oz-food@xxxxxxxxxxxxx <oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Shio koji beef
Hi Steve,
Happy New Year and Happy New Project!
I could not fully see the pics you sent - could you please resend?
I suspect that marination time needs to be adjusted - 2 days seems a bit long
so the curing may have resulted in the corned beef texture?
(I was also super careful with leaving my seafood in the shio koji for too long
as others warned of its curing effect).
My 400g piece of rib-eye was "dry" shio.koji'd in the fridge for about 8 hours
before a short slow
roast followed by a quick sear on a cast iron pan. Came out beautifully tender
and tasty
and with texture intact - perhaps just a bit too tender?
I am toying with either a bigger piece of sirloin (600g or 800g?) or a rump cap
(1.5kg?) next.
I know others have done a prime rib with very good results but we aren't huge
meat eaters,
so I am not keen to do more than 1.5kg of any meat, even if we have guests.
Susan
On Mon, 3 Jan 2022 at 12:34, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Everyone
I marinated topside steak for 2 days in SK. Wiped off SK then coated in EVOO,
sealed under foil with 1/2 cup stock cooked @ 130C 3 hours. A very pleasant
jasmine rice umami aroma filled the house. Rested 1/2 hr then rosted 200C 10
min to crust a bit.
The beef came out like cornbeef texture but very tender. What else should i
have expected? There had become 2 cups of juice in the pan i thickened but
didn't reduce as a bit salty. But with the meat, spuds and veg, the gravy
enhanced the veg flavour with salted umami broth. Also did the SK mushrooms
which went with everything lovely.
So definitely worth the effort
Will try with a better piece of steak next.
Cheers
Steve
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