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Author Topic: Time for gravlax  (Read 3837 times)

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Offline ACW3

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Re: Time for gravlax
« Reply #14 on: July 26, 2014, 12:40:31 AM »
WOW!!!  That looks really good.  I am hoping to start my gravlax this Sunday.  I haven't been able to find the recipe I used a long time ago.  All the ones I am finding on the web call for different amounts of time before being ready to slice.  Seemed to me it was at least two days, but I like your approach with three days.  Three days would seem to give it just that little extra time to get the exudate out of the filets.  I believe I will give it the full three days.  I'll post a few picts as I prep mine.

Art
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Offline pz

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Re: Time for gravlax
« Reply #15 on: July 26, 2014, 12:48:53 AM »
Quote from: ACW3 on July 26, 2014, 12:40:31 AM
WOW!!!  That looks really good.  I am hoping to start my gravlax this Sunday.  I haven't been able to find the recipe I used a long time ago.  All the ones I am finding on the web call for different amounts of time before being ready to slice.  Seemed to me it was at least two days, but I like your approach with three days.  Three days would seem to give it just that little extra time to get the exudate out of the filets.  I believe I will give it the full three days.  I'll post a few picts as I prep mine.

Art

Thanks, Art, and looking forward to your story - I like 3 days because for the first solid 2, lots of fluid came out.  On the 3rd day, there was much less, indicating that the maximum osmotic effect had been achieved without too much salt entering the meat.  Sometimes I put a couple of tablespoons of brandy, but this time I did not, and I think it was actually better.
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Offline ACW3

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Re: Time for gravlax
« Reply #16 on: July 26, 2014, 12:58:14 AM »
I believe I spritzed a few drops of non-flavored vodka on mine the last time.  I have been finding a number of recipes that call for a "flavored vodka" as an option, like a citrus flavored vodka.  I just happen to have a bottle of Absolute Citron in the freezer right now.  I haven't decided if I will use a little of that or just save it for consumption with the gravlax.  I also have some Effen Cucumber Vodka in the freezer, too.  Actually, either one would work, I believe.  Decisions!  Decisions!!  I am beginning to think I need a bigger freezer for openers.

Art
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Offline pz

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Re: Time for gravlax
« Reply #17 on: July 26, 2014, 01:32:49 AM »
I think the Effen cucumber vodka would be delicious, and impart that delicate cucumber essence to the gravlax.  Alternately as you  mentioned, it would be great to serve with the gravlax!

I know I never have enough freezer space!  ;D
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Offline HighOnSmoke

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Re: Time for gravlax
« Reply #18 on: July 26, 2014, 07:09:15 AM »
That looks absolutely delicious pz!
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Offline muebe

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Re: Time for gravlax
« Reply #19 on: July 26, 2014, 08:07:05 AM »
Looks like it turned out great pz.

Nice color!
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Offline drholly

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Re: Time for gravlax
« Reply #20 on: July 26, 2014, 01:49:12 PM »
pz - that is killer - the color and thin slices.... wow! I am hoping some good salmon comes on sale soon - I will try this. Thanks for the well detailed process.
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Offline Las Vegan Cajun

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Re: Time for gravlax
« Reply #21 on: August 27, 2014, 12:52:00 PM »
That looks delicious and I'll gladly take Pam's portion, that's if David hasn't got there first.   ;)
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Offline Smokin Don

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Re: Time for gravlax
« Reply #22 on: August 27, 2014, 01:23:34 PM »
Looks delicious and something I really have to try!!! Don
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