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The food thread
The food thread
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Old 1st January 2018, 02:49 PM   #8421
VenusFly is offline VenusFly  Australia
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Meet the Modern Meat Man’s Modified Meat-Safe | Hackaday

This project got me thinking, what is the perfect temperature for freezing salmon?
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Old 1st January 2018, 09:19 PM   #8422
jacco vermeulen is offline jacco vermeulen  Netherlands
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Quote:
Originally Posted by VenusFly View Post
what is the perfect temperature for freezing salmon?
Around 32F.
Any lower and your sinner a** should fry in fish foody h***

(If you insist on freezing salmon, the fish should be vacuum bagged. To do that properly requires a professional vacuum machine, decent vacuum sealers start at some US$ 2K. In a vacuum bag, the fish can be frozen to around 5F)
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Old 1st January 2018, 09:58 PM   #8423
00940 is offline 00940  Belgium
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Freezing Fish, Killing Parasites? - NYTimes.com
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Old 1st January 2018, 10:34 PM   #8424
Cal Weldon is offline Cal Weldon  Canada
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The food thread
I plastic wrap the fish and then vacuum seal. I use a Foodsaver sealer and it seems to do an adequate job. Our freezer is set at -18º Why freeze? Because they tell you to when eating raw fish and I rarely enjoy the cooked version.
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Old 1st January 2018, 11:26 PM   #8425
jacco vermeulen is offline jacco vermeulen  Netherlands
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Quote:
Originally Posted by Cal Weldon View Post
Our freezer is set at -18º
-18C is -0.4F, which is not cold enough.
Killing the rascals requires -20C/-4F for 168 hours, or -35C/-31F for about 24 hours. Domestic freezers can't reach either of those numbers.

Real risk with raw salmon, as goes for a lot of other fish and squid, are anisakiasis worms/larvae.
To get rid of the larvae it suffices to clean salmon till it's just fillet. Then check the salmon fillet for any worms present in the tissue. A pair of tweezers pulls worms out of fish with ease.
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Old 2nd January 2018, 12:27 AM   #8426
scott wurcer is offline scott wurcer  United States
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Quote:
Originally Posted by Cal Weldon View Post
I plastic wrap the fish and then vacuum seal. I use a Foodsaver sealer and it seems to do an adequate job. Our freezer is set at -18º Why freeze? Because they tell you to when eating raw fish and I rarely enjoy the cooked version.
At Tsukiji market they use liquid nitrogen, some tuna being almost a meter thick. I forgot the name but one of the rarer parasites requires surgical removal.
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Old 2nd January 2018, 01:24 AM   #8427
jackinnj is offline jackinnj  United States
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Tarte tatin and Clafoutis aux cerises de Montmorency vie for my all time favorites.

You might appreciate a story about the past. When the wine market was sane (70's) in an off vintage you could cook with a whole bottle of Chateau Pichon Lalande. The '73 was $40 a case and still an OK wine.
Pichon Longueville, Comtesse LaLande -- Grand Cru Classe -- exactly one bottle left -- my biz partner back then was a great guy tremendous lover of the grape, we had one customer on the Boulevard Hausman but always managed to find a way, reason or a necessity of visiting Bordeaux.

Apparently the Comtesse and the Count had a falling out.
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Old 2nd January 2018, 03:41 PM   #8428
00940 is offline 00940  Belgium
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Btw, for the wine lovers in here, this book is really worth reading.

The Initiates: A Comic Artist and a Wine Artisan Exchange Jobs: Etienne Davodeau: 9781561637034: Amazon.com: Books
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Old 2nd January 2018, 05:34 PM   #8429
scott wurcer is offline scott wurcer  United States
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Apparently the Comtesse and the Count had a falling out.
I think he passed away and divided everything up as they do in France. I met May-Eliane de Lencquesaing at a charity auction and visited her in Bordeaux with her huge art glass collection. As is the norm these days she sold to a big firm.
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Old 6th January 2018, 10:51 AM   #8430
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Cheating with ready made puff pastry... But the end result looks decent.

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