How to Impress Your Friends By Curing Your Own Salmon
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Date: 2020-05-17
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Comments and reviews: 10
marcananmh
To all the people saying this isn't quick and easy: 3 days of curing means 3 days of not doing anything. The idea is you get the salmon ready to cure in advance. At which point, the day of your get together, you simply rinse it, slice it, and put it on the bread you made in less than an hour where you only really worked on said bread for about 10 minutes. The mixer brought the dough together on it own mostly and you put it in an oven for 20minutes.
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To all the people saying this isn't quick and easy: 3 days of curing means 3 days of not doing anything. The idea is you get the salmon ready to cure in advance. At which point, the day of your get together, you simply rinse it, slice it, and put it on the bread you made in less than an hour where you only really worked on said bread for about 10 minutes. The mixer brought the dough together on it own mostly and you put it in an oven for 20minutes.
reply
marcananmh
To all the people saying this isn't quick and easy: 3 days of curing means 3 days of not doing anything. The idea is you get the salmon ready to cure in advance. At which point, the day of your get together, you simply rinse it, slice it, and put it on the bread you made in less than an hour where you only really worked on said bread for about 10 minutes. The mixer brought the dough together on it own mostly and you put it in an oven for 20minutes.
reply
To all the people saying this isn't quick and easy: 3 days of curing means 3 days of not doing anything. The idea is you get the salmon ready to cure in advance. At which point, the day of your get together, you simply rinse it, slice it, and put it on the bread you made in less than an hour where you only really worked on said bread for about 10 minutes. The mixer brought the dough together on it own mostly and you put it in an oven for 20minutes.
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Terry
don't think it's a great idea to go around telling people to cure their own salmon. Pacific salmon is well known for having parasites, which require freezing over 20 days at less than i think -2C to clear. Although this particular parasite has yet to be shown to be infectious for human. but. being careful is better.
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don't think it's a great idea to go around telling people to cure their own salmon. Pacific salmon is well known for having parasites, which require freezing over 20 days at less than i think -2C to clear. Although this particular parasite has yet to be shown to be infectious for human. but. being careful is better.
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Rub198
In my opinion its better to use groud spices. Roast then, grind them and use half the amounts used by Kuo, or less, depending on the cure time. Especially the for the juniper berries, that have a skin, and dont release their flavour as easily.
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In my opinion its better to use groud spices. Roast then, grind them and use half the amounts used by Kuo, or less, depending on the cure time. Especially the for the juniper berries, that have a skin, and dont release their flavour as easily.
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Andrew
I love the line about -I think it's really important that people cook with what they have (on hand)-. but then moments later he proceeds to use confited garlic, Meyer lemons, whole grain mustard, jars of squid ink and Furikake.
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I love the line about -I think it's really important that people cook with what they have (on hand)-. but then moments later he proceeds to use confited garlic, Meyer lemons, whole grain mustard, jars of squid ink and Furikake.
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picklestirfry
guys about all the complaining about it being not -quick and easy-, realize this guy has a different perspective, this guy probs spends an entire year to make a macaroni and cheese. 3 days is very quick in his eyes.
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guys about all the complaining about it being not -quick and easy-, realize this guy has a different perspective, this guy probs spends an entire year to make a macaroni and cheese. 3 days is very quick in his eyes.
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foxbow90
Lol, that salmon isn't cured, otherwise there would be a gigantic pool of liquid in de dish, and all the salt and sugar mixture would be wet. He just threw the cure on to the fish and pretended it was 3 days later
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Lol, that salmon isn't cured, otherwise there would be a gigantic pool of liquid in de dish, and all the salt and sugar mixture would be wet. He just threw the cure on to the fish and pretended it was 3 days later
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wrap267
I make bread often and wanna try this, just curious what exactly is the point of the squid ink over just making regular bread? is it just colour or does it make a big difference on taste as well?
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I make bread often and wanna try this, just curious what exactly is the point of the squid ink over just making regular bread? is it just colour or does it make a big difference on taste as well?
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temezki97
So much different flawors, salmon cured with only seasalt for one day is perfect. If you mix too much spices it hides the awesome flawor of salmon. Sugar btw is really unneccesary
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So much different flawors, salmon cured with only seasalt for one day is perfect. If you mix too much spices it hides the awesome flawor of salmon. Sugar btw is really unneccesary
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Jay
This is the best salmon I have made. I added some chared onions and garlic in the cure and had a lovely smokey flavour. The base cure is amazing though, easily best recipe in YouTube
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This is the best salmon I have made. I added some chared onions and garlic in the cure and had a lovely smokey flavour. The base cure is amazing though, easily best recipe in YouTube
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