this guy knows what he is doing! cheers! from Sweden!
@yourcrapp
4 жыл бұрын
but you dont need to rinse it.and dont foget som hoers radish on that!
@guillaumesoucy745
4 жыл бұрын
J'adore cette recette simple et efficace. Ça fonctionne très bien avec la truite
@grubnstuff5928
3 жыл бұрын
Awesome! I've been watching a lot of curing methods. This one looks the best.
@eltonsbbq-pit
2 жыл бұрын
Looks really good! Gonna try this soon. Cheers from Norway
@davidh9844
3 жыл бұрын
I do a grav lax in a similar manner. I mix my salt, sugar, and black pepper, dampen the fish with the cheapest scotch and liquid smoke, apply the cure. It sits on a bed of thinly sliced orange and dill with a weight on it for 24hr, then gets flipped and re-weighted, washed and served. Always a success. I've wondered about using gin, but have never done it. And never, ever put fish, citrus and brine in anything but ceramic or glass. Unless you want to add the flavor of aluminum or iron with hints of fresh nickel. Will have to try it.
@mml1224
3 жыл бұрын
hi david , do u freeze the salmom for 7 days beforehand b4 curing to kill parasites? thanks
@alevtynalarochelle48
3 жыл бұрын
@@mml1224 🤔 depends where you get the salmon from. If you buy it frozen from reputable Supermarket, it should be ready to be cured by the time it’s thawed. Fresh Salmon that I get , I usually freeze overnight just to be safe even when get from the markets that make sushi (per their request at your own risk) I eat pound per “cure” all by myself 😆 never had a problem with parasites
@facuromeo
2 жыл бұрын
amazing video thanks
@beezusfuffoon4711
3 жыл бұрын
Great recipe Chef. Should this be done in a non reactive dish or does it not matter? 🤔
@Fox-in-sox
2 жыл бұрын
Hi Chef. Thank you for this video. I'm just an ordinary Dad who loves doing an amazing dish for the family from time to time and I have a question for you. In almost all of the Cheffy Grav Laux videos the Chefs cut the fillet in half and the use the mid point to the tail half for this recipe. Is that because this portion is a lower value cut and the Grav Laux ramps up the revenue potential for this cut? or... Is it because the mid point to collar portion already sells for a higher price point and there is no benefit in turning it into Grav Laux? or Is it that the Grav Laux process works better with a low fat piece of fish, ie the tail? Many thanks and best regards.
@berthatjiang1119
Жыл бұрын
Hi, sir .simple recipe. Can I keep it for 4 days, wash n then freeze it?
@bibb0934
4 жыл бұрын
Looks absolutely great chef. Fresh flavours, house cured, complementing colours, flavours and textures, especially with the crunch from the radish. But I have on question, what is the Guinness sweetening? (might have heard that wrong, but oh well) how do you make it, what is the taste, mouthfeel, texture and flavour like?
@mjungwir
4 жыл бұрын
Would the Guinness offset the sourness of the pickled radish?
@timothywaddell2161
10 ай бұрын
Guinness ‘wheaten [bread]’. Wheaten bread is a type of Irish wholemeal loaf.
@mml1224
3 жыл бұрын
good vid thanks, but did u freeze the salmon for 7 days furst?? to kill parasites
@paulking962
3 жыл бұрын
Don't have any Gin but I do have Tequila hope it works. I'm going to cold smoke lightly afterwards.
@jhui316
Жыл бұрын
nice🎉
@alanlevine3984
3 жыл бұрын
I go 48 hours. Too much? Any thoughts?
@esme2646
2 жыл бұрын
Is it safe to eat after that ?
@MrAgbxl
3 жыл бұрын
I thought he was going to say I’m going for a pee half way through
@smokindauberdoo4208
3 ай бұрын
Never use a metal container 😮
@amirefterkhar2750
3 жыл бұрын
Is even nicer to add orange juice in marinade
@vm2463
3 жыл бұрын
isn't it incredible when professional cook doesn't understand curing process, in terms of why salt is added, what it does to the meat and how much it takes for the controlled process.
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