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.

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Hand Food Processor: https://amzn.to/2Jw2x15
Fish Sauce: https://amzn.to/2GJHJ8B

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
Their Website: http://bit.ly/2ConGtC
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