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A pellicle is a skin or coating of proteins or cellulose on the surface of meat (e.g. smoked salmon) or fermented beverages (e.g. Kombucha).. Pellicles of protein that form prior to smoking meat (including fish and poultry) allow smoke to better adhere to the surface of the meat during the smoking process.
4 to 6 ounces hot smoked salmon, flaked. 3 green onions, chopped, whites and dark greens divided. Kosher salt and ground pepper, to taste. Preheat oven to 375°F. Coat a medium oven-safe baking ...
Smoked salmon jerky is packaged using aseptic packaging to ensure the product is in a sterilized environment. The smoked salmon jerky is commonly packaged in a vacuum sealed bag in which the oxygen has been removed, or in a controlled atmospheric package in which the oxygen has been replaced with nitrogen to inhibit the growth of microorganisms ...
1 lb russet or Yukon gold potatoes, peeled and cut into 1/2 inch cubes; kosher salt; 2 medium fennel bulb with their lacy stalks; 1 / 4 cup olive oil; 1 cup chopped onion; 1 / 2 lb hot-smoke ...
Hot-smoked chum salmon. Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent.
(A little smoke may escape, but don’t worry.) Cook for 3 minutes (small fillets), then remove the tin from the heat (watch out--it will be very hot), and check that it’s cooked. Cook for a few minutes more, if necessary, adding more wood chips as needed; don’t overcook, however, since the whole beauty of the dish is its moist delicacy ...
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