The Culinary Arts Thread

[theFallGuy]

I wouldn't baste it with maple syrup. Sounds like a mistake

 

[Behr]

I wouldn't baste it with maple syrup. Sounds like a mistake

If its done right its good, not my thing, but good. Some like it with molasses or honey. If I was gonna do anything I'd do sea salt fresh cracked tri peppercorn and Dijon mustard.

 

[Behr]

But another thing you have to remember, once you start doing all that kinda stuff, you really need to brine it and dry it.

 

[TopsideVol]

The Best Hot Smoked Salmon Recipe

 

[TopsideVol]

Making me want to do it. But got bone in ribeye
Pre game Beat Kansas!

 

[tnuhcvols]

But another thing you have to remember, once you start doing all that kinda stuff, you really need to brine it and dry it.

So drying on a rack for a few hours isn't necessary if you dont season at all?

 

[Behr]

So drying on a rack for a few hours isn't necessary if you dont season at all?

Its good to, but not necessary. If you're gonna put other stuff on it you need to brine it and then dry it which takes longer.

 

[Behr]

The whole point in drying it is to form a coating to keep the foam from oozing out and looking bad while it "cooks". There are technical terms for that but I don't want to sound like Mr. Know it all, or whatever it was Bill called me. Lulz.

If you smoke it neckit you can just scrape off the foam and be done, but if you put stuff on it you can't do that.

 

[tnuhcvols]

Makes sense. That's the pellical dey talkin bout

 

[Behr]

Makes sense. That's the pellical dey talkin bout

Yes, and the foam stuff is called albumin. When people ask me what that is I tell them the smoke draws it out and its what makes the salmon taste like fish.

 

[TopsideVol]

Yes, and the foam stuff is called albumin. When people ask me what that is I tell them the smoke draws it out and its what makes the salmon taste like fish.

Move to period thread. TMI

 

[tnuhcvols]

Well I'm gonna smoke today and tomorrow now so I can try several different methods. Today I'm smoking neckit.

 

[tnuhcvols]

Move to period thread. TMI

Lol

 

[Behr]

Well I'm gonna smoke today and tomorrow now so I can try several different methods. Today I'm smoking neckit.

Good choice. Its always good to see what you like best. And all of its fun. IMO.

 

[Behr]

Move to period thread. TMI

Lulz.

Hey Freak, please delete any posts made by females in this thread. Thanks!

 

[theFallGuy]

Yes, and the foam stuff is called albumin. When people ask me what that is I tell them the smoke draws it out and its what makes the salmon taste like fish.

knowitall

 

[Behr]

Publix was out of Diet Cherry 7up so I got Canada Dry diet cranberry ginger ale. Its pretty good.

 

[Tin Man]

Made myself a fried chicken fingers sub with fresh spinach and remoulade for lunch

 

[theFallGuy]

Well I'm gonna smoke today and tomorrow now so I can try several different methods. Today I'm smoking neckit.

i would suggest clothes so u don't scare neighbors

 

[Orangeredblooded]

No, but the beers after the wine was not a great decision.

I've learned a long time to never mix different types of alcohol, If I'm drinking beer, then I stay with that. My head thanks me.

 

[theFallGuy]

I've learned a long time to never mix different types of alcohol, If I'm drinking beer, then I stay with that. My head thanks me.

wtf

 

[Orangeredblooded]

wtf

I forgot to include pictures for you.

 

[Behr]

@82_VOL_83 did you watch Yesterday last night? I did.

 

[Behr]

@TopsideVol

I know you like the Boars Head Honey mustard. I got some yesterday and its not the same, its not as spicy. I don't know if they changed it or what, but this bottle I have sucks. Weird!

 

[TopsideVol]

@TopsideVol

I know you like the Boars Head Honey mustard. I got some yesterday and its not the same, its not as spicy. I don't know if they changed it or what, but this bottle I have sucks. Weird!

You get the Spicy mustard, they have chipotle mayo you can ask for deli sammiches. I put their horseradish sauce on roast beef. Honey is more like a dipping sauce depends on how you are using it.