Anna1957
I have everything according to a joke: we really liked your recipe for avocado with shrimps. True, instead of avocado there was potatoes, and instead of shrimp - lard, but it was very tasty.
So it is with me: the fish is represented by fillet of pink salmon and mackerel. Marinade is a sauce made from apricots with pectin and agar (almost jam, but I did not add stevioside with a specialist, knowing that I would use it as a marinade). And everything else is strictly according to the recipe.
Spicy coho salmon, dried a la sous vide Spicy coho salmon, dried a la sous vide
Spicy coho salmon, dried a la sous vide Spicy coho salmon, dried a la sous vide
Conclusion: any oily and even not very fish will do. The marinade sauce may not have to be soy sauce. But the cooking method is just a godsend. Lenchik, I cha lyu
zvezda
Anyuta! You still finished off this recipe! Well done
What kind of fish did you like more .. pink salmon or mackerel? And how do you like your ala experiment sauce ??
Anna1957
I liked both. Mackerel, of course, is fatter than pink salmon. The sauce is ok too.
Elena Tim
Quote: Anna1957
everything else is strictly according to the recipe
Aaaaaaa! Will you give me the recipe?

Anh, the pulp is freaky! ... I am very glad that you liked ... coho salmon... marinade... recipe... the cooking method.
Anna1957
After a day in the refrigerator (No frost) open (just on a plate), the thin tail parts of the pink salmon fillet dried up, it became more difficult to chew and taste closer to dried.
Len, I decided to share my observation, because my eating speed is less than yours))). I even threw a little into the freezer to evaluate the taste after storage. I want to charge the entire dryer, and not 1 pallet each)))
Elena Tim
Oh, An, really tell me later how the fish will behave after freezing. For me, this is also relevant - I like to do a lot, but you can't store it without freezing.
Anna1957
I tell you: after freezing and defrosting in the refrigerator, the fish remained exactly the same.
Elena Tim
What are you ?! What great news!
Anya, go abym, my donya!
Fuh, thank God, now you can safely freeze the fish. Shcha kaaak I am stingy!
Arka
Abashdi !!!
I have not tried coho salmon yet! Finally!
What, delicious?
And how to take it? Mona ice cream?
Elena Tim
So I was frozen and took it, Nat. Will I catch Kamchatka coho salmon alive in the middle of Moscow?
Yummy, yeah, no doubt about it. He finally can be our favorite.
Anna1957
Today again pink salmon, but on the skin Spicy coho salmon, dried a la sous vide Spicy coho salmon, dried a la sous vide
By the way, Sedna did it in one bottle (in one mode) with chicken - no worse than 55 degrees. The same hot smoked fish to taste.
Elena Tim
I am silent, because I have no words stupidly (which is very rare)
Halibut, stoll, can I answer you? ...
Anna1957
Quote: Elena Tim
Halibut, stoll, answer you? ...
Is it really hot? But halibut is still not my fish, it's Omega-6, not Omega-3
Olga VB
Well, defky-dryers, roamed-teased
And if I want you for these smoked-dried delicacies, I’ll throw a crazy idea?
Significantly like this: take a few alder shavings, fry them well in a frying pan, or even scorch them from several sides and put them in the dryer near the blower while creating these outrageous things of yours
FSE recorded? With you report
Anna1957
Quote: Olga VB
put in the dryer near the blower
The fan on the back is spinning. Will it not be swept all over the stove? I just sprinkle smoked paprika)))
Olga VB
So as not to scatter, you can wrap it in gauze.
It depends on the fan. The grass is dried - it does not scatter.
Elena Tim
Quote: Anna1957
there Omega-6, not Omega-3
You left me speechless for the second time today, you are my picky one. No, well, I've seen a lot of fastidious people, but the shobes "omega-3 - I want, and omega-6 - nihachu" - it's really cool bent, right with a podvypert.
Quote: Anna1957
Is it really hot?
Well, duck, we'll make his kagbe pretend to be "hot smoking", he won't guess.

Olga VB, Olkaaa! Are you choooo ?! Do you have any idea what the fuming chips, on which the fan blows, and there are holes in the roof of the dryer for air blowing, can do? Here the smoke throughout the veil will be such that my smokehouse never dreamed of. And why are you so kind today?
Anna1957
Len, and I have not even met his ice cream, it is so insidious to do with him
Elena Tim
No, well, he, of course, is not on every counter, but ice cream is sold. I saw him in the Metro, and he is also in the "Red Caviar", though expensive and steaks, but when did it stop us?

But, vascheto, 789 re per kilo byr cooled my revenge

Olga VB
Quote: Elena Tim
what can smoky wood chips do
Lenk, well, you give it! Of course, for your sake, I am capable of all sorts of dirty tricks, but the current is small, and not large smoking!
Chips for such purposes are burned or simply fried well, but they are completely extinguished, no coals and smoke, - their spirit is current
However, I don’t have dryers, so I can give advice to the left and to the right lope!
So please contact
Tricia
Here everyone praises the recipe, but I really don't know what to write ...

It seems like everything is according to the recipe: 1.5 kg of squid, scalded, peeled, cut, marinated overnight. In the morning to the dryer, it turned out 5 pallets, then I went and watched. Either the tail dried up and crunched invitingly, then the thin strip dried up before the others, then the husband came to ask, then again the new tail dried up, then give the small one a try ... And here you are


Spicy coho salmon, dried a la sous vide from five !!! there are so many pallets left in a couple of hours! Well, what a recipe, how do they disappear so quickly, eh ?!


But seriously, Lenochka, drop dead tasty! We finish the next one and a half kg of squid. I added smoked paprika and hot pepper with medium flakes - a miracle! Thank you!


Elena Tim
Aaaaaa! And here I am all in business, all in worries, I think, let me look at the HP at least at night, but here is such a greeting - I was afraid to look under the spoiler
Uh, Naska, how you made me laugh with your "five" pallets! I have to get up early, and I'm lying, sleep is now in one eye.
Well, I’m very glad that you liked the squid, I’m bastard from them myself, but I don’t have time to mess around with them, but at least I will love your "five pallets". Oh, rzhunimagu, damn it!
kil
Tricia, the squids are good !!!
kil
Girls I ate Lenkin coho salmon and squids. It is something. Incredibly delicious fish. Thank you Lenochek. I will definitely do it, but it seems to me tastier than yours.
Elena Tim
Quote: kil
but it seems to me tastier than yours has never been
Just as you will not find anywhere else such a shish kebab from a tenderloin like yours. I'm still impressed! Okay, marble steaks, they just can't be tasteless, I don't expect anything else from them, but the shish kebab made from meat, in which there is not a single fatty meat, was juicy like an orange ... In short, later Timon and I almost fought over the remains of everything that you piled on us with you.
And now he demands "Irkin white sauce".
I'll go digging in my memory what is needed for him.
Irusik,
kil
Elena Tim, sour cream, cilantro (mnogA), salt, garlic and a little mayonnaise. ALL. You can grind cilantro with garlic and salt in a mortar, or you may not.
gawala
Quote: kil
tastier than you ever have.
Quote: Elena Tim
you will not find anywhere else such a shish kebab from a tenderloin like yours.
Well, invite me at least once, at least for something ...
Elena Tim
Quote: kil
sour cream, cilantro (mnogA), salt, garlic and a little mayonnaise. ALL.
Everything seems to be so simple, but it turns out so delicious. Especially I liked the eggplants baked on the coals - finally, fly away!

gawala, Galyun, yes welkam, taksyazy!
gawala
Quote: Elena Tim
yes velkam, taksyazyat!
Yes, yes .. to the wells .. how it comes to the wells, all the guerrillas-underground fighters go .. And I'm a peaceful girl, good and kind ..
Elena Tim
Do you think we all get together here all the time? Yes, I beg you!
I couldn't get to Irka for more than a year, and if I didn't need to give her something urgently, I don't know how much more I would have planned. I haven't seen Manka for a hundred years, not to mention Melka. Everyone has their own affairs, worries, you understand, not before meetings, in short, it happens.
gawala
Quote: Elena Tim
you understand, not before meetings, in short,
In short, everything is clear ..
Elena Tim
Aaaaaa! Anyway, an interesting Russian language - just remove one word from the sentence and it turns out, sho sent.
gawala
Quote: Elena Tim
sho sent.
I already sent, so I sent.
kil
gawala, that's not true
I called you to visit when you arrived. And you didn't have time
gawala
Quote: kil
I called you to visit when you arrived. And you didn't have time
Well tady oh .. But Lenka sent me notoriously. I appreciated..
Anna1957
I'm a fishy madnessSpicy coho salmon, dried a la sous vide
From top to bottom: chum salmon, herring (I did it for the first time - very good), mackerel.
Natalia K.
Quote: Anna1957
herring (I did it for the first time - very much)
Anna, and the herring was dried at what temperature and for how long?
Anna1957
Follow the recommendations in this recipe. Everything in one bottle.
Natalia K.
Thanks for the quick response. It will be necessary to try and wither the herring.
Elena Tim
That's it, damn it, I went for the fish ... No living.
monmo
And from mackerel when drying a strong amber around ?? Or not?? I just have a dryer, not a cupboard, but a round one.
Elena Tim
I suspect it will still smell like marinade. "But I would like to hear from the head of the transport department"
Aaan, shoot for mackerel, I'm also interested.
Anna1957
Damn, I answered. Probably not sent the answer. I dry at night. And in the morning there is no unpleasant smell.
monmo
Anna, Thank you!!
Taha
Lenusya Tim, tell me please, I've pickled a squid, but in my dryer it's only 35 - 50 - 60 degrees. There is no average 55. What do you advise on which one to dry?
Elena Tim
Yes, it is possible and at 60C, Natasha, but I would reduce the time a little. Povyal first 3 hours and try, and then you yourself will understand, you need to add or and so it is normal.
Elena Tim
Yes, I almost forgot, it is better not to store squid in a bag, they are not dried to death. It is better to put a paper towel or napkin in a saucepan, put squid and cover with a lid with a hole. Freely stored in the refrigerator for a week (I haven't tried it longer - there was no more).
Taha
Thank you, Lenchik, boom try drying or drying, so what happens for the first time ...
Tricia
Lenochka, and if you dry it and send it in a parcel, do you think they will die? If you dry it harder, maybe they'll get there? From Petersburg to Moscow, like a classic.
Elena Tim
Nastya, I don't know.
If only the fhlam is dried and wrapped not in a bag, but in a cloth, so as not to suffocate ...
Do you want to send a parcel by mail or on occasion? If the second, then they will quickly reach, nothing will be done to them. And by mail ... the fick knows him.

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