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Category: Recipes & Cooking

Curing Fish (Trout, “Lox”, etc.)

Someone from America (!) commented very nicely on my old “Home Cured Trout” post (thank you, Sir!) and wanted to know what to do exactly. I feel honored to answer – it’s not difficult and the results are great. Here’s how I did it:

(I used a fairly large trout that I caught that day, but you can also use salmon – since that’s where the recipes comes from – or for example char. I use the old images here.)


Alabama White BBQ-Sauce

(“Ahh-la-baah-ma whide baarb’quu sooosss” – as I’ve been told 🙂 ) Very delicious, everybody in the family likes it.

Ingredients:

1 cup mayonnaise 
1/4 cup apple cider vinegar 
3 tsp. water 
1 tsp. Worcestershire sauce 
1/2 tsp. kosher salt 
1/2 tsp. garlic powder 
1/2 tsp. onion powder 
1/2 tsp. freshly ground black pepper 
1/4 tsp. hot sauce 

Only fly in the ointment is that it’s almost impossible to get hands on apple cider vinegar here in germany. A substitute is mixing apple juice and apple vinegar 50:50 but, honestly, it’s not the same.


Six Hours Rib Smoking Session

I tried smoking pork short ribs using the “professional” 3-2-1 Hours Method yesterday and they really came out outstandingly great! So what does that mean? It means you have three stages of cooking:


Farcydes Top 10 Recipes

Here’s my Top 10 Recipes that I cook really often and that I don’t even have to look up anymore. They’re all no-fuss, absolutely yummy and easy to cook. Give them a try and enjoy! Let’s start:


Bacon Jam

Friends out there! This is shit is crazy good, so do try it! I stole this from here and adpated it a little (as usual). You’ll need:


Steak Cuts Overview

So this guy did a cool overview of steak cuts with descriptions on Imgur. Worth reading!


Sous Vide Duck Breast

Yesterday’s Dinner for two. I should really work on the presentation, but – man! – this was delicious! The sous vide gadget makes sure the duck breast comes out perfectly, pink in the middle and absolutely not overcooked. I really like that thing!

The fat side was seared in the pan and glazed with a mix of sherry and honey. The sauce was a reduction of red wine, balsamic vinegar, garic and honey. This was serious work, but it was absolutely worth the effort.


Springlane Sous Vide Stick!

This is my Springlane™ “Henry” sous vide stick (it was a birthday present from my sister)! This was some time ago already and now I finally have the time to post an article on it…

 

First, that thing is large. In all the pictures that I had seen before, it looks rather small and handy but in reality it is 35 (!) cm long, so I first had to find a container that was high enough to fit 🙂


My Kitchen Conversions Cheat Sheet

This is what I put together for personal use (american ⇒ metric). It’s pinned to my fridge wall and I use it often. You might find it interesting too.


New Load of Cured Meat

I made a new batch of meat for curing and smoking. This time I will make two sorts: My standard cured pork (right side) like I already did several times. They’re about 700g each, so I’m planning to smoke one of them after curing and dry the other one.

The other type is “Bresaola” – cured and dried beef. It’s been cured with red wine for 24 hours and is now being cured with salt, sugar and herbs in the fridge. After that It’s going to be dried.


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