Text 29042, 86 rader
Skriven 2009-09-25 00:01:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: smoking
===================
 -=> On 09-23-09  23:18,  Jim Weller <=-
 -=> spoke to Dale Shipp about smoking <=-

 DS> We smoked some salmon today, with mixed results [...] I brined one
 DS> piece overnight in a solution of 2 quart water, 1/2 cup brown sugar and
 DS> 1/4 cup salt.

 JW> You might try a stronger brine, but with less sugar. Try reversing
 JW> the salt-sugar ratio. And then "refreshing" the fish in plain water
 JW> before drying and smoking.

Once before, I used 1/2 cup brown sugar and 3/8 cup salt.  Our opinion
was that the result had good smoke flavor, but was too salty.
 
 DS> The other piece I just left in a container in the frig.

 JW> You really want to hard salt or brine to condition/cure the flesh
 JW> and get that pellicle. (The pellicle is made of salt water soluble
 JW> protein.)

So we proved! :-}}
 
 DS> After patting dry with paper towel, I let them air dry for about two
 DS> hours.

 JW> You could go even longer, like four hours or more. Or use a fan to
 JW> set up a draft to speed things up.

Letting fresh food sit out in room temperature for more that two hours
worries us a little.  But the fan idea is worth trying.
 
 DS> I set the smoker for a fairly low temperature of 175 degrees.

 JW> If you are barbecuing (hot smoke cooking) you want to run 250-275.

So I have now decided.

 DS> The cheese experiment was not successful at all.

 JW> For that you don't want to exceed 90. Try setting a bowl of ice cubes
 JW> in the smoker to help keep the temps down.

I did put the cheese into a water bath -- obviously not enough.

A short while back, you posted a recipe for smoked cheese on a grill in
which the cheese was put onto a cedar plank that had been soaked.  I'm
wondering how that could work -- especially given the results of my
experiment.  It would seem that either the grill would not produce
enough smoke, or else would be too hot.   Have you tried such a method?
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Classic Mexican Flan
 Categories: Mexican, Dessert, Ethnic
      Yield: 8 servings
 
    1/2 c  Sugar
      1 c  Milk
      3    Yolks of large eggs
      1 ts Vanilla extract
     14 oz Can sweetened condensed milk
      3    Large eggs plus
    1/2 ts Almond extract
 
  In a small saucepan melt sugar over moderate heat, stirring
  frequently, until sugar is a dark, caramel-colored liquid. Remove
  from heay and pur into a 4 cup metal ring mold or 8 individual molds.
  Quickly turn mold to coat bottom and sides with the caramel. Let cool
  so caramel hardens. Heat oven to 325. Put the condensed milk, milk,
  eggs, egg yolks and flavorings into an electric blender. Cover and
  blend to mix well. Pour mixture into mold; put mold in a larger pan
  filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from
  oven and remove mold from water. Cool and then refrigerate up to 2
  days. Cover mold with an inverted serving platter. Hold mold and
  platter together and turn them over. Lift off mold. Caramel will fall
  as a liquid sauce over the custard.
  ... from a file of Carl Berger
 
MMMMM


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