How to "Dry Age" a Steak in Two Hours | Techniquely with Lan Lam

Dry-aged steak is famously tender and flavorful, but often too expensive for home cooks to attempt. In this episode of Techniquely, Lan Lam explains how dry-aging works, and shows us how to achieve the flavor of dry-aging at home in as little as 2 hours with the use of shio koji, a fermented Japanese paste.

Dry-Aging Steak at Home: https://cooks.io/4kpETDs

Buy our Complete America's Test Kitchen TV Show Cookbook here: https://cooks.io/44soSqn

Get exclusive access to every recipe, review, and more via our homepage: https://cooks.io/40yfYGF

Sign up for our free newsletters to receive more delicious recipes, cooking tips, and exclusive content: https://cooks.io/3I7LS6v

Watch full episodes of America's Test Kitchen and Cook's Country for free on our new full episodes YouTube channel:    / @atkfullepisodes  

ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK Essential Membership for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.

If you like us, follow us:
http://americastestkitchen.com
  / americastestkitchen  
  / testkitchen  
  / testkitchen  
  / testkitchen