Shio Koji

[21TonyK]

Anyone else use this? Tried a light brine with it on chicken, didn't really do much but I suspect the brine was too weak. Then neat for an hour on a couple of rib-eyes which sort of made a difference to the texture (a bit) but no real flavour difference.

Thinking about a bit of bavette for 24 hours. Anyone played around with it?

[21TonyK]

As theres a discussion about MSG I thought I'd give this a bump.

Since my first post I have played around a bit more and have worked out its best on pork and chicken, doesnt seem to work brilliantly on steak.

Anyone else used it?