I've been a Professional chef all my life and teach people how to cook real good food.
I've had the honour of cooking for some of the most well-known people on this planet ranging from the Queen of England to Putin, Mr Bean, Elton john and Karl Lagerfeld in between as well as luxury brands and large corporations.
I believe eating and cooking well attributes majorly to a happy life and no one, no matter the circumstance deserves bad food.
I am here to teach you how to cook like a boss, entertain you along the way and inspire you to try and cook something from scratch.
Perfection is over-rated and preparing delicious food is something anyone can do.
There are no bad cooks. Only bad teachers and I'm here to share my knowledge with you.
I "grow" koji on rice on a cooking sheet covered in cloth or foil in my oven with the light on. It gives enough heat and helps keep moisture in. I've streamed it but pressure cooker is much easier. Lay it on a sheet to cool to body temp. Sprinkle koji over top. Can mix and sprinkle more koji but I'm not sure that's necessary. Cover and wait Few days (preferred in 81F i think. I just put in my oven with the light on our similar area. I've done it without the oven and it was good. Very sweet and fruity at this point. Can do anything with it from here. Put into a jar with yeast and let it sit and produce alcohol if you want.
I think its better to let the air out manually, than to use an airlock in fermentation, because anaerobic conditions kill the yeast and increase methanol production
I just used wild aspergillus for my koji. Does the same thing, and I suspect it has the same medicinal properties. My koji has been living in water, with yeast, and the same rice, constantly producing sake, for 2 years now. I don't even need to add anything to it. The rice turns into a powder over time. Also, I had some kind of upper digestive infection, possibly a dying kidney or gall bladder, and I drank some sake after not drinking for a year, and I shit out like a quart of blood, and feel great now.
Thanks for this great video. I do black garlic regularly & love the umami taste! Great inspiration. Love your chicken rice too & that pic of the hawker stall in the video…From my country- 🇸🇬 Singapore! (It is over rated…)
I enjoyed your video very much and you are a very talented baker. You don't need the bad F word, etc it detracts from the beautiful video and background noise which is relaxing. Hope this helps for feedback.
Thank you for this video. We lost a friend of mine during Covid. He gave me his biltong recipe, which is legendary, before he passed but I never tried to make it myself because he made it. I pulled it out this morning and felt like I was missing some details around the cut of meat so I looked for a. Idea and found this one. Thank you for it. It’s very thorough, and answered my questions about cut of meat. Now to build the meat dryer he left instructions for using refrigerator fans, wooden dowels, and a clear plastic storage container 😂. Thank you for this variation on spices and soak too. I’ve saved the video to try that next. No offense, but I’m doing his first❤
No that’s also great. Red wine lowers the ph (so does vinegar). Baking soda optional and unless you have very tough meat, not necessary especially when using wine that is properly balanced in taste compared to vinegar.
1 kg soaked and cooked black beans 600 g koji 60 g salt Mince it and pack it into a sterilised jar. Salt the too layer and ferment covered with breathable cloth for two months at room temp. Black bean miso.
Enjoyed this video - really good recipe. Made it my own with a MSG add on for people that like to talk kak about biltong in the USA knowing jerky is the comparison😂
Not really a niche recipe there bud. My family made this on our farm for decades; generations even. I bet you’ll never guess what we called it. We are from Pennsylvania, not South Africa. Delicious, nonetheless.
Can the sourdough starter be replaced with instant yeast? I tried to raise my own sourdough but unsuccessful. Really wish that it won't deter me from making this recipe
