Explore by Tags

Entries tagged with 'curing'

River Cottage's Gravad Max (Mackerel Gravlax)

Serious Eats Kate Williams 2 comments

Both salmon and mackerel are sweet, oily fish, so it's an easy swap to make. Whole mackerel comes cheap at most fish markets, and they're (fairly) easy to fillet following the hilariously detailed instructions in the River Cottage Fish Book. It's a unique alternative to gravlax that you can make with just a 48-hour cure. More

Sunday Brunch: Tea Cured Gravlax

Serious Eats Sydney Oland 9 comments

Gravlax is a traditional Swedish salmon preparation, where salmon is cured in salt, sugar and dill for up to a week. This recipe combines jasmine and green tea instead of the more traditional dill, making for a slightly smoky flavor. It takes a traditional Swedish appetizer and turns it into a simple brunch. More

Cook the Book: Canned Tuna

Serious Eats Caroline Russock Post a comment

I love a good tuna sandwich, and I make them at home all of the time. I always buy the fanciest imported Italian tuna packed in olive oil, usually the one that comes in the best looking can. Some mayo,... More

Cook the Book: How to Cure Your Own Bacon

Serious Eats Caroline Russock 3 comments

Bacon, delicious, crisp, fatty, chewy bacon. Aside from a handful of vegetarians, I have never encountered someone who didn't like bacon. It seems like no matter what time of day it is, there's always a way to incorporate bacon into... More

More Posts