Just saw this story online and thought it sounded interesting...
How to dry-age a steak in 48 hours
Bon Appetit
By Brad Leone Published March 29, 2016
http://www.foxnews.com/leisure/2016/...?intcmp=hphz12
"...Look, dry-aged meat is amazing and certainly worth buying when you can afford it. But down in the BA Test Kitchen, I’ve been fooling around with a technique that Trentina chef Jonathon Sawyer mentioned to senior food editor Chris Morocco when he visited the kitchen last year, a “fake” dry aging experiment that tastes just as good as dry-aged meat, for a considerably smaller price tag.
Behold: Koji-rubbed meat..."
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