I have a koji rubbed skirt steak that's been hanging out in my refrigerator for three days doing its thing. I was thinking about tossing it in my immersion cooker for a few hours before searing. Would this cause anything sinister to develop because of the koji? Or should I just cook it using a more traditional method to be safe?
Submitted August 30, 2017 at 09:57PM by warmlunch http://ift.tt/2vsmF0D AskCulinary
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