Text 29040, 74 rader
Skriven 2009-09-24 23:33:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Salmon Chanted Eveni
================================
 -=> On 09-24-09  02:47,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Salmon Chanted Evening <=-

 DSh> Result was that the brined piece had a good bit more smoke 
 DSh> flavor than the unbrined piece.  

 DSac> The pellicle is essential to successfully smoking fish, and
 DSac> brining does help the fish develop it (partially because of the sugar
 DSac> in the brine).  That sticky surface is air-dried protein, and it
 DSac> serves to help seal in moisture and fat (the white stuff you saw
 DSac> coming out of the fish) and to give a nice sticky surface for the
 DSac> smoke to adhere.  Your results will never be as good with unbrined
 DSac> fish as it will with brined.

So we concluded.  It seemed like an experiment worth trying -- but we
won't go that way again.  From now on, it's brine baby brine.  And I'll
run it at 250 degrees.

 
 DSac> As you have found out, not low enough for cheese.  [g]  You need
 DSac> very cold smoke for that.

 DSac> I don't remember, does your smoker have a chimney?  If it does, you
 DSac> can run a nice long stovepipe from the chimney about six or eight
 DSac> feet away to a simple cardboard box wherein you set the cheese on
 DSac> a rack.  The smoke will cool down by the time it gets to the box.

It is a simple hole with a closable vent on the top of the box.  If I
put my hand over the hole, it does feel fairly warm -- but not so hot
that I cannot keep my hand there.  I've been thinking about how I might
put some sort of box on top of that hole and run the smoke around a bit
into a box.  Haven't figured it out yet -- but that is what I'm going to
have to do to achieve smoke cold enough for cheese.

 DSac> I'm working on a "cold smoke" generator (building it out of a
 DSac> stainless-steel stovetop percolator) which I hope will allow me
 DSac> to cold-smoke some hams and sausages.  When it's complete and tested,
 DSac> I'll have photos and instructions on my website.  If it works! hahaha

I'll look forward to seeing that.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SPANISH RICE
 Categories: Mexican, Vegetable, Boat
      Yield: 4 servings
 
      3 tb Shortening
  1 1/2 c  Rice
    1/2 c  Onion, sliced
    1/2 c  Bell pepper,sliced
      1    14 oz can whole tomatoes
      1    Medium clove garlic, minced
      1 ts Black pepper
      2 ts Salt
      3 c  Water
 
  Melt shortening in large skillet. Add rice and brown. When rice is a
  golden brown, reduce heat and add onion, bell pepper, tomatoes,
  garlic and pepper. Mix well and add 1 1/2 cups warm water or enough
  to just cover the rice. Add salt. Cover and let simmer until almost
  dry. Add remaining water, cold, a little at a time, cooking over low
  heat until fluffy. Note: You may substitue peeled seeded green chili
  for the bell pepper.
 
MMMMM


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