http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 20 Nov 2008 08:40:30 +0000 http://wordpress.org/?v=2.6.2 http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention#comment-148205 SaltShaker » Blog Archive » Mexican Spitfire Thu, 24 Jul 2008 14:34:20 +0000 http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention#comment-148205 [...] off with a “buried in salt” sort of cure, more or less the same as I do when I want to make gravlax. I thinly sliced peceto, or top round, coated both sides in a mix of orange and lime peel and [...] [...] off with a “buried in salt” sort of cure, more or less the same as I do when I want to make gravlax. I thinly sliced peceto, or top round, coated both sides in a mix of orange and lime peel and [...]

]]> http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention#comment-8198 a pound of cure is worth more than any prevention :: Newstack Thu, 07 Dec 2006 07:16:38 +0000 http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention#comment-8198 [...] Read more: here [...] [...] Read more: here [...]

]]> http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention#comment-3192 SaltShaker » Blog Archive » A Few Twists of the Whisk Sun, 15 Oct 2006 15:27:48 +0000 http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention#comment-3192 [...] Next up, as you might recall, I’ve been playing around with some cured fish. Originally planned as a salmon gravlax, it turned out that one of last night’s guests was allergic to salmon, so I decided to try something different. I found some nice fat gatuzo fillets. While the process is the same as in the link above, the cure is a trifle different. First, the fish isn’t near as oily or thick as salmon, so only about 24 hours was needed to completely cure it. Second, I went with a somewhat simpler flavoring. I’m not sure why, but it popped into my head that “burnt orange” would be an interesting flavor with the gatuzo. So, caramelizing the peels of a couple of oranges became the first order of business. That, some chopped cilantro, and a splash of triple sec for the liqueur were the “inner” coating; the outer was a mix of light brown sugar and coarse salt. Then scrape the coating off, rinse lightly, and slice into thin slivers. I served the fish atop a dandelion green salad dressed with a mustard-orange dressing (the juice from the two burnt oranges, ½ teaspoon mustard powder; 1 teaspoon salt, equal volume of olive oil to the juice). Some finely julienned daikon and toasted sesame seeds topped the display. I liked the dish a lot, but I noted that only about half the folks who were here at the fish, so perhaps it wasn’t as good as I thought it was. [...] [...] Next up, as you might recall, I’ve been playing around with some cured fish. Originally planned as a salmon gravlax, it turned out that one of last night’s guests was allergic to salmon, so I decided to try something different. I found some nice fat gatuzo fillets. While the process is the same as in the link above, the cure is a trifle different. First, the fish isn’t near as oily or thick as salmon, so only about 24 hours was needed to completely cure it. Second, I went with a somewhat simpler flavoring. I’m not sure why, but it popped into my head that “burnt orange” would be an interesting flavor with the gatuzo. So, caramelizing the peels of a couple of oranges became the first order of business. That, some chopped cilantro, and a splash of triple sec for the liqueur were the “inner” coating; the outer was a mix of light brown sugar and coarse salt. Then scrape the coating off, rinse lightly, and slice into thin slivers. I served the fish atop a dandelion green salad dressed with a mustard-orange dressing (the juice from the two burnt oranges, ½ teaspoon mustard powder; 1 teaspoon salt, equal volume of olive oil to the juice). Some finely julienned daikon and toasted sesame seeds topped the display. I liked the dish a lot, but I noted that only about half the folks who were here at the fish, so perhaps it wasn’t as good as I thought it was. [...]

]]> http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention#comment-2593 Saratica Mon, 02 Oct 2006 13:05:16 +0000 http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention#comment-2593 Thank you for the history of DST - I'm linking to my article! And I can't wait to try the gravlax, we are big salmon fans over here. Sending it to my mom, too. I think she will love it, too. Thank you for the history of DST - I’m linking to my article! And I can’t wait to try the gravlax, we are big salmon fans over here. Sending it to my mom, too. I think she will love it, too.

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