15 янв. 2023 г. · Certain meat, such as smoked salmon benefit from letting the outer surface of the meat dry out and form a pellicle prior to cooking. |
10 окт. 2012 г. · The other ingredients in the seasoning salt won't effect pellicle formation. If the salmon has been brined, you shouldn't rub any more seasoning ... |
6 мая 2020 г. · The whole salmon or fillets? 12 hours should do it for anything. I think your mistake was washing the brine off. I brine for two hours and dry ... |
4 апр. 2024 г. · The salt cure is crucial for hot smoked salmon as it builds the pellicle that allows the smoke flavor to adhere. The problem was you added ... |
8 июл. 2022 г. · I never brine salmon. I use splash of lemon juice and dill or salt and pepper with no marinate time. I do around 240 for about 2-3 hours, maybe ... |
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