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Tag: dry cure

Secondi di Pesce (fish dishes)9 Comments

Briefly Curing Fish Before Cooking

February 16, 2020 StefanGourmet

Years ago I performed an experiment to find out whether I liked dry curing or wet curing pork tenderloin before cooking it sous vide. The conclusion was that for meat I preferred to just season with salt right before cooking … Continue reading Briefly Curing Fish Before Cooking

Secondi di Pesce (fish dishes)3 Comments

Winter Cod (Skrei)

March 29, 2019May 1, 2019 StefanGourmet

Skrei is cod that is caught between December and April in the Northeast Atlantic when it migrates from the Barents Sea area to the Northwest of Norway to spawn. The name was derived from the Old-Norse word skrida, which means … Continue reading Winter Cod (Skrei)

Sous-Vide tips & tricks12 Comments

Pork Loin or Tenderloin Sous-Vide: To Brine or Not To Brine?

April 2, 2018 StefanGourmet

Many recipes for pork loin or pork tenderloin will tell you to brine them, so the meat will be more tender and juicy. And many people keep on brining when they prepare the pork sous-vide, even though that cooking technique … Continue reading Pork Loin or Tenderloin Sous-Vide: To Brine or Not To Brine?

Basics15 Comments

Hot Smoked Salmon, Dry or Wet Cure?

June 23, 2014 StefanGourmet

When I first got a stovetop smoker, it came with a very simple user’s manual that said to season fish with salt and pepper and smoke it with 2 tablespoons of smoking dust for 15-20 minutes. This user’s manual was … Continue reading Hot Smoked Salmon, Dry or Wet Cure?

Basics18 Comments

Sous-vide Salting Experiment

May 14, 2014 StefanGourmet

Tougher cuts of meat can be cooked sous-vide for a long time (1 to 3 days) to render them tender and keep them juicy at the same time. I’ve been cooking sous-vide for over three years, and I’ve usually salted … Continue reading Sous-vide Salting Experiment

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