Meet the Modern Meat Man’s Modified Meat-Safe | Hackaday
This project got me thinking, what is the perfect temperature for freezing salmon?
This project got me thinking, 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)
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.
-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.
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.
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.
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
The Initiates: A Comic Artist and a Wine Artisan Exchange Jobs: Etienne Davodeau: 9781561637034: Amazon.com: Books
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.
The best part was inside, with an almond-chocolate filling. A Maury sweet red wine was a good match. ��
Btw, a dry red Maury (domain Pouderoux, 2013) was the nice discovery of these vacations.
But the vacations are over now. So no more pretty pictures. 😉
Btw, a dry red Maury (domain Pouderoux, 2013) was the nice discovery of these vacations.
But the vacations are over now. So no more pretty pictures. 😉
I beg to differ.
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I thought you might, Cal! 🙂
Ever considered publishing an illustrated cook book?
Not really joking either, there is probably enough to fill half a book in this thread.
Those big 'shrooms are great. I used to make hot sandwiches with them: Chop up the stalk and some garlic, sprinkle on the 'shroom, add some butter plus a wee bit of mustard. Stick the lot in the oven til done and then in between a crusty roll.
Ever considered publishing an illustrated cook book?
Not really joking either, there is probably enough to fill half a book in this thread.
Those big 'shrooms are great. I used to make hot sandwiches with them: Chop up the stalk and some garlic, sprinkle on the 'shroom, add some butter plus a wee bit of mustard. Stick the lot in the oven til done and then in between a crusty roll.
When I was a kid (@ my Grandma's) we had a real simple, rural, diet.
The only time we didn't have a meat centered supper, was if it was replaced
by mushrooms or eggplant 🙂
(fried not stuffed)
The only time we didn't have a meat centered supper, was if it was replaced
by mushrooms or eggplant 🙂
(fried not stuffed)
Yes, but don't tell anyone. They come from the gardens of the great Castle Portobello. I steal them after dark.
Yes, but a wise man once told me to never mix business with pleasure. A very wise man indeed.
When you grill them they are a lot like a meat patty only very mushroomy. I really like doing that 🙂
Yup, fungi can give you what you think you're missing in texture.
We will get back to having our Post-Thanksgiving party in 2018 -- an event with plenty of booze and leftovers but no turkey! We held this party for about 12 years beginning in 2001. One of the great hits, gastronomically speaking, were mushrooms stuffed with left-over stuffing and diced SPAM.