How to “Dry Age” a Steak in Two Hours | Techniquely with Lan Lam
Dry-aged steak is famously tender and flavorful, but often too expensive for home cooks to attempt. In this episode of Techniquely, Lan Lam explains how dry-aging works, and shows us how to achieve the flavor of dry-aging at home in as little as 2 hours with the use of shio koji, a fermented Japanese paste.
Dry-Aging Steak at Home:
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This steak is way too cooked.
Umai dry age bag and you can dry age easily in your fridge at home
I'll use my normal steak cooking method – sous vide then sear. Made the mixture today so I guess it's next week to try it.
Cool video. What a great instructor
Class in session…. Thank you dear
Interesting. Might have to try this with the kids while we're on summer break.
Yes one of the best voices on tv and the beauty to match!
Thanks a million, Lan Lam! This knowledgeable episode could cost more than $1,000 for a person to watch. Many thanks to all the crew of ATK, too.
I'm not wasting time on a flank steak. Good grief.
So- NOT a dry aged steak.
Love the discussion about enzymes. Scissors is a nice way to visualize their function. Question: Meat tenderizers contain proteases. Can I use this instead of koji?
6:17 "Now, if you've killed a bunch of starters…" 😅 Nice one Lan – you see right through me!
What a great/beautiful voice… she could just read the phone-book and I would listen to it.
She's the only reason I'm still subscribed to this channel.🫶
so what is the best store bought shiakoji?
In essence, mummified meat. Beyond rot.
Love lan the best
I love you Lan Lam!
We are scavengers. 😁
Interesting technique and your soothing voice is wonderful
"Dry aged costs 40% to 100% more" Are you comparing price per pound? If so, it's not a fair comparison. When you dry age, you lose some to water loss, and some to trimming. In my opinion, the water loss shouldn't count. A fair comparison would be price per gram of protein.
So don’t use lean meat but use flank steak which is a pretty lean meat. Got it.
One of the hallmarks of a great teacher is her ability to transform ignorance into curiosity -and eventually – mastery. Brilliant video. Many thanks.
Just wanted to check, you recommend reverse-searing your Koji'ed steak, would you recommend that for traditionally dry-aged steak as well?