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Aji

participating member
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  • Website URL
    http://gastrotecaonline.com

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  • Location
    Santo Domingo, Dominican Republic
  1. Thanks Gifted I will try the vodka... though i live in the caribbean so halibut is not available (neither is fresh salmon which is why the level of "success" with my first gravlax was not so good. -grin) I will aim for a firm fleshed fish and see how it turns out.. I actually cured in sugar and salt for a day and then in cognac and herbs and pepper for another 2 days ... i did follow instruction to weigh it down but didnt really feel the weights had any real impact.. what is supposed to be the point of them? i love raw fish any way i can get it... am gonna enjoy experimenting with gravlax tecnique.. i am poked, ceviched and crudoed out/ And i love the idea of a sweet dressing thx
  2. Hi Everyone, I just semi successfully made my first gravlax this week and am wondering if anyone has any suggestions for other fish to "cure" (guess i cant call it gravlax if not salmon) in the gravlax style... i am on a roll and wanna keep "playing". Perhaps switch the herbs and add tequila or rum to some... any ideas?
  3. Aji

    Death to brining

    Try the brined shrimp, trust me, it makes a big difference.... when I serve shrimp cocktail style with a variety of sauces I always always brine (not always when sauteing shrimp with other ingredients) ... i think there was a Confusius quote or chinese proverb that read something like "to taste good, a fish must swim three times, in water, in butter and in wine" ... same idea with shrimp, but 3 salts (brine, boiling salty water and ultimate salty sauce like a tarragon parsley sauce or a great miso sauce...or a capery olived tartar... or... ) gotta go... sudden hunger strikes again Happy Brining!
  4. Aji

    Death to brining

    I agree... although I am not american and therefore not a fan of the turkey, I wouldnt consider making one without brinning... big bird, dry bird. brining is my friend... love brining tiger shrimp (in a salt, garlic, lemon, bay leaf), after deveining for 1 hr, then cooking... end result always a "plumber" shrimp
  5. I have enjoyed the Periyali (NY restaurant) book... but that's especially because I love that restaurant and always wanted to recreate
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