| Price : $149.95
Low Cost Casio Px130 Buy Telephone Headsets For Corded Phones Shopping Cordless Floor Lamps
Preservation of various meats is something that out ancestors did as a matter of course but which modern people have forgotten how to do because of all of the convenience that comes with living in a specialized society. It's not so difficult to relearn these almost lost arts. Ironically, the Internet and other modern technologies like mass production manufacturing has brought specialized devices tailored to the art of smoking within the reach of the everyman. These devices are inexpensive and well worth it since building one can be troublesome if you aren't the handy type. Also, the manufactured devices and backyard grill add ons are much more precise in how they control the temperature and smoke volume.
You can use gas grills smokers, a built in grill with a smoker addition, or gas grills with a built in smoker to make some full-flavored smoked salmon or other smoked fish. It takes time and energy, but the heavenly and nutritive finish are well worth all of the preparation and work. Smoking like this will elevate cooking on gas grills to new heights.
In this world of processed and chemical filled frankenfood, it would be invigorating to travel back to another time when small native settlements would smoke their eats over a smoldering fire or in a smoke filled smoke house so that it could be preserved to tide them over during winter. This is in our blood. Most cultures through history had some form of smoking as food preservation before modern science and refrigeration were discovered. I won't feud against refrigeration, but substances in food, I believe, can lead to unhealthiness or nutritional scarcity. While food smoking does create some naturally formed substances that you would not want to ingest exclusively or every day, with reasonable frequency it is fine, as is betrayed by the fact that people have been doing it for ages minus any distinguishable chronic or inevitable effect.
Let's smoke some fish.
High quality fish is the best. You can eat fresh salt water fish like salmon and tuna raw. Sushi anyone? If you eat fish raw, it must be just caught. Besides merely fresh, uncooked as described, or barbecuing it, you can also freeze it in order to preserve it for later. Canning is good too but you might have to first learn about safe canning methods. Smoking is yet another method of safeguarding fish. I relish chilled vacuum shut smoked salmon from the supermarket, and I have sometimes enjoyed canned smoked sprats from Latvia, which were very enchanting and tasteful on rye bread.
You want to be shielded from microbes and parasites, so I advocate soaking the fish in a brine (salt) solution first. You can use electric, charcoal, wood, or gas grills smokers for the job.
Buy the fish. Clean them out and cut the heads off. Carve them into fillets and blocks. Leave the skin on. Put the skin side down onto the grates so if they stick you lose the skin and it doesn't matter. If you were to try this with fish steaks the meat would stick to the grates and fall by the wayside. All you would have remaining would be a hodgepodge and a lot of irritation, and wasted fish.
Submerge the fish in a brine solution of sugar, spices, and salt. You can use a preservative but I say that you don't need things that you can't spell. Use your own intelligence.
Prepare the fish with this basic brine solution:
1/2 cup non-iodized (Kosher is adequate) salt
1/2 cup sugar
1 quart water
Stir until salt and sugar are completely dissolved.
Place fish into the solution, being careful to see to it that the fish is completely covered in the brine and place it in the refrigerator.
Fat 1 inch plus lumps should be in brine from 8 to 12 hours.
Thin 1 inch or less lumps should be in from 6 to 8 hours.
Take your fish from the brine and rinse each segment under cool water. Being gentle, pat dry and lay the lumps on some paper towel to air dry for at least one hour. After one hour you should observe that the fish has a kind of glossy surface film, or "pellicle". This is natural. This film serves as a surface for the smoke to stick to during the smoking process. After an hour of drying, the fish should be a bit sticky to the touch, and this means that it is ready for the smoking process.
Woods such as Mesquite, Hickory, and Apple are acceptable. Adler is another acceptable wood. Don't use pine as it is imparts a petroleum like taste and you will get a horrid taste to your food. When using fruit woods, you can also add some pieces of the genuine fruit to the wood for added flavor. You will have to refill the wood holder a few times during the entire smoking process.
In your gas grill's smoker or other type of smoker, place the fish chunks skins down as mentioned earlier and they shouldn't be touching each other. Use big enough portions so that you stretch area. This is so because since you require some room between pieces, smaller but more numerous portions would mean not enough room for all your fish. More substantial pieces spaced apart so they don't touch actually means that you can fit more fish on the cooking grate. See, you are already benefiting from my experience! Here's another recommendation. If you have a multi level grate system in your smoker, you will want to swap the top and bottom grates through the process since the lower ones get increased heat and smoke.
Twelve hours in the smoker will result in a juicy smoked salmon. Twenty four hours will result in a salmon jerky, which is a magnificent jerky but hard to get any bones out if you come across any. It's actually useful to try to yank out as many bones as you can when you start, but there can sometimes be some little spiny ones inside the meat that you fail to see. Do your best is all I can inform you to do. I used pliers to pull the visibly bulging bones from the raw fish. Remove gently, firmly, and straight out. For the twelve hour moist version of smoked salmon, any lingering bones are effortlessly dealt with in the course of the eating phase. For the twenty four hour jerky version, it is best to just separate the meat while it is still flexible straight from the smoker. You can utilize it in sauces and gravy but not in soups. Some people use the remaining skin and bones as a feline food. Your results may vary.
While the salmon is cooling on the grates after the smoking is concluded, you can add additional spices like garlic and black pepper, or hot pepper like cayenne if that is your preference. The oily white stuff is salmon oil, which is basically Omega 3 fatty acids and is very nutritive for you. That stuff helps to clear out your arteries and it also soaks up spices very well. I tell you that because most people would think that it was "yucky" when in fact nothing could be further from the truth.
Storage is a snap if you have a vacuum sealing machine. I mean the type of device that attaches to a plastic bag which holds the salmon, and it sucks out the air and heat seals the bag once the air is no longer present. No air means that the food won't go off as quickly. You should still have it refrigerated, however. Freezing will not damage it, but the texture can be affected.
Since the complete process can take the better part of two days, you want to work with batches of at least 6 pounds - larger batches - to make it useful and cost effective. Non vacuum sealed but plastic bagged smoked and refrigerated fish can go for about a month, while the vacuum sealed fish can last for a few months or longer.
I could have put this in the beginning, but a bit of advice about wild caught vs. farmed salmon. Now I have come to the realization that any salmon or fish farmer reading this may not care for it, but farmed fish is abundant with fake foods and antibiotics, if not hormones. You don't want that. The majority of of the time they get the salmon flesh orangey pink by adding dye to the feed recipe. In the wild, salmon flesh is off white if they eat fish like herring, and the pink color actually comes from them consuming krill and shrimp. The color of wild salmon is a pale pink color, not orange. Also, the fatty acid profile of the fish is TOTALLY different when you compare the two. The counterfeit and processed fish feed cannot compare to the stuff that the wild fish consume, and their fats are full of health-giving Omega 3 fats like DHA and EPA. As a matter of fact, farmed fish are the opposite, usually full of hazardous pro inflammatory Omega 6 fats. This is why I will not eat Tilapia. It is more affordable, but it is also farmed and full of Omega 6 fats, which will intensify inflammatory conditions like arthritis and artery disease. You don't want that because the inexpensive price is NOT worth it. Get crazy. If your fish guy disagrees, then find another fish monger because he/she is full of something stinky, and I don't mean spoiled fish.
There you have it. I feel confident that this knowledge on how to prepare smoked salmon is desired and encourages you to be a bit assured, or possibly go fetch the equipment that you may require to do this.
Please take action now that you have some knowledge to get started. All of the reading and research in the world won't accomplish anything unless you put it into action.
Wholesale Embroidered Sweatshirts La Baby Crib Mattress Cheap
| Price : $101.79Fresh Bread doesn't get any fresher - or easier - than this! Cuisinart offers expert engineering in smooth brushed stainless to deliver a sensational-looking Convection Bread Maker that automatically adjusts speed and timing, and circulates air while baking. Exclusive Low Carb, Cluten-Free, and Artisan Dough settings are just 3 of 16 preset menu options available with the touch of a button. Cuisinart adds 3 crust colors and 3 loaf sizes, to give bread lovers a choice of over 100 bread, dough, cake - and even jam - combinations!
Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat. This also means that the meat lacks some of the flavor held by meat that has the bone attached. In order keep the flavor, you must cook filet mignon quickly. This can be done a variety of ways, including broiling and grilling.
It should never be cooked beyond medium rare, because the more done it is, the less tender and more dry it becomes and the more flavor it will lose. You should always use a dry method of cooking, even when it will be a quick method. Methods of cooking that are dry are such types as roasting, pan frying, grilling, broiling, etc. Since this cut of meat is more dry than others, you will not want to cut the meat to check to see if it is done. Instead, you should touch it. The touch-method of checking is not as hard as it may sound:
1. If the meat feels hard or firm, it is too done.
2. When the filet mignon is soft when you touch it and your finger leaves an imprint, it is rare.
3. If it is still soft, but leaves no imprint, and is slightly resilient, then it is medium rare (best for this particular type of meat).
The reason filet mignon is often wrapped in bacon (this wrapping is called barding) is because this particular cut of meat has no layer of fat around it. The bacon not only adds extra flavor to the filet mignon, it also gives it the fat necessary to keep the meat from drying out. This is a concern since the strips are so small in filet mignon and they have less fat than most cuts of beef.
What to serve with Filet Mignon
Since the flavor of filet mignon tends to be quite mild, many people prefer to serve it with sauces, either smothering the beef or as a dip. There are many different choices for the best sauce for filet mignon and most depend solely on the person's particular flavor preference. Some consumers prefer to have a certain type of steak sauce for dipping and some may prefer a marinade to add flavor during cooking. Either of these can turn out well.
Wines & Filet Mignon
There are many different types of wines that are good to serve with filet mignon, and determining which one will go best with it depends largely on the flavor of the sauce. This is especially true if the sauce is rather strong, or has a flavor that is stronger than the filet mignon itself. The best wines to match with filet mignon are dry, red wines such as Merlot. If your preference is a sweet wine, you may want to consider trying a White Zinfandel (if this is your choice, though, you will not want to use very much pepper on the filet mignon). If you are a white wine drinker, the best match for filet mignon will be a rich Chardonnay.
Tips for cooking Filet Mignon
-When selecting tenderloin or slices, choose the lighter color over dark red. This indicates more marbling which makes it more tender. This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.
-Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.
-Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).
-Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. -If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone.
-Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.
-Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.
-To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.
| Price : $194.87Best Bluray Discs Buy Now Low Cost Garden Tractor Tiller Attachment
| Price : Jump Starter With Inverter This Instant Pure Elan Top Quality Castiglioni Lamp On Sale
| Price : A versatile and easy-to-operate bread maker that you'll want to use every day. 12 preprogrammed menu options, 3 crust colors and 3 loaf sizes offer over 100 choices. Included in the preset menu options are recipes for Low Carb and Gluten-Free breads and dough, as well as jams and sauces. Features convection fan, 15 minute pause, bake-only option, 13-hour delay start timer, power failure backup, removable kneading paddle, and bread pan. Includes measuring cup, measuring spoon and recipe book.
Everybody loves homemade bread, but not everybody has time to make it. Now Cuisinart® does it for you! The versatile Automatic Bread Maker has it all, the classic lines, embossed logo, and sturdy stay-cool handles and offers a variety of crust colors and loaf sizes and 12 pre-programmed menu options. Foolproof recipes include gluten-free breads, as well as jams and sauces. With a convenient 13-hour Delay Start timer, that wonderful aroma of just-baked bread can be waiting for you when you walk in the door.
Includes measuring cup, measuring spoon and instrucion/recipe book.
Three year limited warranty
Simmons Beautyrest Beds Discount Bose Cinemate Series Ii Home Theatre Speaker System Clearance Sale Shop For Fellowes Footrest
Enjoy professional results on all your favorite baked goods with a Professional Bread Maker from America's number one brand. Our exclusive collapsible kneading paddles collapse automatically before baking begins to prevent holes in the bottom of your loaf for better results. An exclusive automatic fruit and nut dispenser adds extras automatically, so you can enjoy freshly baked fruit and nut bread without waiting around. Easy-to-use controls offer 14 baking functions, including low carb, gluten free and artisan dough, with 3 loaf sizes up to 2 pounds and light, medium and dark crust color. The delay bake timer can be set up to 15 hours. Our Perfect Bake technology ensures even heat for better baking, while useful accessories like a collapsible measuring cup and adjustable measuring spoon make adding ingredients easy. All this, plus a recipe book with over 80 recipes included.
Today's busy lifestyle have made the multifunctional countertop oven more popular than ever. This Cuisinart Toast Oven Broiler features state-of-the-art electronic touchpad controls and a stainless steel bar handle and side grips to give it a popular commercial look. Four versatile cooking options and an extra-large capacity are great for everyday cooking, and make it a convenient second oven for side dishes and desserts. From diner for two to a diner party, Cuisinart is ready to serve!
| Price : $98.09The Breadman is more than just a Bread Maker. It will help you create your own healthier world. The Breadman will give you and your family an endless, delicious variety of fresh breads.
| Price : | Post Date : Sep 26, 2011 21:00:07Fresh bread doesn't get any fresher-or easier-than this. Cuisinart offers expert engneering in smooth brushed stainless to deliver a sensational-looking convection bread maker that automatically adjusts speed and timing, and circulates air while baking. Exclusive low carb, cluten-free, and artisan dough settings are just 3 of 16 preset menu options available with the touch of a button. Cuisinart adds 3 crust colors and 3 loaf sizes, to give bread lovers a choice of over 100 bread, dough, cake-and even jam-combinations.
K-cups Coupons On Sale Promo Bedini Generator Low Price Salon Backwash
| Price : $79.99Everybody loves homemade bread, but not everybody has time to make it. Now Cuisinart does it for you! Our versatile Bread Maker offers a variety of crust colors and loaf sizes, and 12 preprogrammed menu options, Foolproof recipes include gluten-free breads, as well as jams and sauces. With convenient 13 hour Delay Start Timer, that wonderful aroma of just-baked bread can be waiting for you when you walk in the door.
Low Price Rodent Control Electronic Everflo Concentrator Reviews
|
|
|
|
 |
 |
 |
 |
 |
 |
 |
 |
