Guest guest Posted June 1, 2004 Report Share Posted June 1, 2004 >If you're a lox fan, I can't recommend this thing highly enough. I don't >know whether it's available anywhere except direct from the company ><www.theloxbox.com> but wherever you get it, I can pretty much guarantee >that you'll be extremely happy. > >- Hi , nice to hear from you! I've made lox now and then ... it's one of the EASIEST things you can make (and a LOT cheaper than buying it!). I use a Pyrex glass pan (also used for brownies ...) ... put in a layer of salt, the fish, another layer of salt. Then use whatever for a weight (I use another glass pan, usually ... I could put some weights in the 2nd pan too, or use my Harsch crock weights). Using a plastic bag saves on how much salt you need to use, but really, salt is pretty cheap. Raw honey isn't though ... I've seen recipes where the salt was " held in " by layers of leaves or herbs ... maybe something like collard leaves (or banana leaves if you are in that sort of area, or dried bamboo leaves you can buy at some places). If you leave the salmon in too long it gets interesting ... kind of like jerky only really salty ... -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2004 Report Share Posted June 2, 2004 Heidi- >I've made lox now and then ... it's >one of the EASIEST things you can make (and a LOT cheaper than >buying it!). Well, I don't know about a LOT, at least not here in NYC. Wild Alaskan salmon is $20/#. Wild lox is, I don't know, $36/#. OK, that definitely is a lot, but the resulting lox is still very, very far from cheap. >I use a Pyrex glass pan (also used for brownies ...) ... >put in a layer of salt, the fish, another layer of salt. I've never tried it the simple way (NT's use of plastic wrap didn't appeal) so I'm curious -- is the process easily repeatable, and does direct contact with the salt tend to dry out the outer layer of fish too much? The touted benefit of the Lox Box pouches (real or not I don't know) is that the process is precisely regulated by the pouch so that you get the exact same results every time. At $20/#, I'm not too interested in screwing up half the time! I am looking forward to trying tongue this way, and herring, and some other stuff too. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2004 Report Share Posted June 2, 2004 >Heidi- > >>I've made lox now and then ... it's >>one of the EASIEST things you can make (and a LOT cheaper than >>buying it!). > >Well, I don't know about a LOT, at least not here in NYC. Wild Alaskan >salmon is $20/#. Wild lox is, I don't know, $36/#. OUCH! In season, Alaskan salmon is $4/lb here. Usually $6 or 7. Wild salmon from the Sound get donated by fishermen who like to fish more than they like to cook though, so they come our way quite a bit (along with the occasional duck). > >I've never tried it the simple way (NT's use of plastic wrap didn't appeal) >so I'm curious -- is the process easily repeatable, and does direct contact >with the salt tend to dry out the outer layer of fish too much? The touted >benefit of the Lox Box pouches (real or not I don't know) is that the >process is precisely regulated by the pouch so that you get the exact same >results every time. At $20/#, I'm not too interested in screwing up half >the time! So you put the salt OUTSIDE the pouch? That is interesting. I've found it dries out the fish if I leave it too long (say, a week). I dislike throwing away the salt is my only problem, but it's an irrational thing (we don't throw away much, but I don't have a use for fishy smelling salt). In the recipes I've read, the plastic wrap is just used to keep the salt in contact with the fish, so you don't need so much salt ... but leaves would work instead. I've never had it screw up. To make really GREAT lox you need to cold smoke it, and my old smoker was too hot. Our new one is much cooler, I might try it. I'd experiment on some cheaper fish. The Japanese put fish between layers of salt, with a weight on top, for a few hours before cooking (or salt/sugar mixed, I'd have to look it up). I think it works for duck breast too. Takes out some of the moisture ... how much depends on how long you leave it. >I am looking forward to trying tongue this way, and herring, and some other >stuff too. I did it with some other meats. That was THE way to store fish and everything else, back when. If you leave them a long time they dry out and you get " salted herring " or whatever, and you were supposed to soak them in water to de-salt them. Real quick way to store extra meat though. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2004 Report Share Posted June 3, 2004 > > > I did it with some other meats. That was THE way to store fish and everything else, > back when. If you leave them a long time they dry out and you get " salted herring " or > whatever, and you were supposed to soak them in water to de-salt them. Real quick > way to store extra meat though. So how long could you store meats for that way? Cheers, Tas'. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2004 Report Share Posted June 3, 2004 >So how long could you store meats for that way? > >Cheers, >Tas'. Years! That's how they stored meat on long sea voyages and in the back of covered wagons. In Spain when I was there, dried salt-cod was a staple, even in the restaurants. I have to say it wasn't as good as fresh by a long shot, soaked, de-salted, and cooked, but it worked (tasted like fish with freezer-burn, to me). -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2004 Report Share Posted June 28, 2004 On Tue, 01 Jun 2004 16:53:41 -0400 Idol <Idol@...> wrote: > > If you're a lox fan, I can't recommend this thing highly enough. I don't > know whether it's available anywhere except direct from the company > <www.theloxbox.com> but wherever you get it, I can pretty much guarantee > that you'll be extremely happy. > > > > - I have one of these. They do a great job. I would second your recommendation. The *New* Ten Commandments http://tinyurl.com/245sr " They told just the same, That just because a tyrant has the might By force of arms to murder men downright And burn down house and home and leave all flat They call the man a captain, just for that. But since an outlaw with his little band Cannot bring half such mischief on the land Or be the cause of so much harm and grief, He only earns the title of a thief. " --Geoffrey Chaucer, The Manciple's Tale Quote Link to comment Share on other sites More sharing options...
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