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 Mon, 13 Feb 2012 03:04:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention/comment-page-1#comment-211549 A Fish to Remember Mon, 17 Oct 2011 23:00:01 +0000 http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention#comment-211549 [...] fish recently. For this dinner I decided on swordfish. The curing process is much the same as making gravlax, except that instead of fillets I used steaks – fillets would be better, but just not the way [...] [...] fish recently. For this dinner I decided on swordfish. The curing process is much the same as making gravlax, except that instead of fillets I used steaks – fillets would be better, but just not the way [...]

]]> http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention/comment-page-1#comment-194182 SaltShaker » Blog Archive » Poet’s Tart Sat, 13 Feb 2010 11:44:54 +0000 http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention#comment-194182 [...] had to start with some homemade gravlax, cured with citrus and dill, served over slices of oven roasted potatoes, a salad of local greens [...] [...] had to start with some homemade gravlax, cured with citrus and dill, served over slices of oven roasted potatoes, a salad of local greens [...]

]]> http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention/comment-page-1#comment-194087 SaltShaker » Blog Archive » Drinks in the House Thu, 11 Feb 2010 03:37:20 +0000 http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention#comment-194087 [...] any. The bubbles are fine and abundant and give a lovely mouthfeel. It paired up wonderfully with homemade gravlax cured with citrus and dill, and, in fact, I’m nibbling away at the last of that as I sip the [...] [...] any. The bubbles are fine and abundant and give a lovely mouthfeel. It paired up wonderfully with homemade gravlax cured with citrus and dill, and, in fact, I’m nibbling away at the last of that as I sip the [...]

]]> http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention/comment-page-1#comment-191677 SaltShaker » Blog Archive » Rain & Dew Wed, 09 Dec 2009 14:19:40 +0000 http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention#comment-191677 [...] salmon is to cure it – make gravlax. I’ve posted on the step-by-step procedure I use, quite a while back, and have been playing around with different herbs and such. In this case, I gave it a touch of [...] [...] salmon is to cure it – make gravlax. I’ve posted on the step-by-step procedure I use, quite a while back, and have been playing around with different herbs and such. In this case, I gave it a touch of [...]

]]> http://www.saltshaker.net/20061001/a-pound-of-cure-is-worth-more-than-any-prevention/comment-page-1#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-page-1#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. [...]

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