Let me know, what should I learn next!? I’m always Up for a challenge! 00:28 A few nerdy facts about meat & fish curing process 01:10 Ingredients that are most commonly used for Gravlax 01:25 Proportions 02:07 The role of salt in fish cure 02:30 Why do we need sugar? 03:06 Lax / Lox 03:33 Gravlax / Gravlox 03:54 A surprise guest appears 04:07 My flavouring agents 04:18 Secret ingredient 04:52 Process 08:17 Days later - revealing the result 09:42 Fillet slicing 10:26 Tasting Gravlax
I totally agree with the proportion of salt and sugar. Started mixing same amount of both but had to add a bit of salt when serving it. Did not see spraying the salmon with some vodka, what I always do.
I remember catching Salmon on Georgian Bay (Lake Huron) when I was 18. I immediately started to experiment with making Gravlax and then went on to cold-smoking. That was 40-years ago. I really enjoy your video tutorials. Thanks Chef!
Nice video. Being from sweden I grew up learning how to make gravlax. The proportions I use is about 45% salt and 55 % sugar and a moderate amount of white pepper. Despite what people might say I think it taste significantly better. Remove the bones. Then i use Dill. I cut of the stalks and bang them with a small amount of the salt and sugar in a mortel almost to a paste and get more flavor. Some people cut the dill in small pieces but there is no need. just lay the whole branch plus mashed stalks its easier. I cover my cutting board with clingfilm and sprinkle some of the sugar/salt and dill mixture on it. Before I put my whole side of salmon on it I make sure to cut small incisions threw a few parts of the skin along the fibers. This ensures the penetration of the cure . The reason to cut along the fibers is not to make the slivers break off when it's time to cut the actual flanks. Then I put the salmon skin side down on the cling film cover the flesh side and sandwich in mirror fashion with the other. I use a lot of dill on every side. Depending on the size and shape on the salmon it can be a good idea to turn one 180 degrees to even out the thickness. Otherwize the thinner part can get over cured like some of your did. But it's not the end of the world. Then i wrap it tightly in a lovingly mummy fashion and can then easily transfer it into a big vacuum bag. onces I packed it I let it rest for about 3 hours. After I poke a small hole to let the vacuum out and put weights on it in the fridge. If the vacuum is to tight the cure won't have room to move. I haven't been bothered not to let the fish lay in its own juices. If that is a safety concern I won't argue but it always turns out fine. then a few days waiting game with a turn every day. I think its the best version I've come up with but there is always room for exploring. I usually end up making a whole salmon (head excluded of course) I don't use cure by weight I go by feeling. and if its a big salmon I can let it cure in the fridge for up to almost a week. if your proportions is balanced more is better than less. The cure after all is a type of preservation. oh side note. Its standard procedure to put a fresh salmon in the freezer for a day or two to kill of any parasites. You can look it up.
Oh, wow 🤩 Thank you, Dan, for such a detailed explanation of your glavlax method! I’ve absolutely loved every part of it, especially the “mummy wrapping fashion” 😆haha. I will definitely try it your way the next time, I don’t even doubt that it’s the best one 🤓✌🏻
I just made my first gravlax. Mine was hard in some places as well. But here is how I fixed it. Instead of rinsing I soaked it with many water baths throughout the day. Not only did it come out not a single iota less than perfect, it was a beautiful way of rehydrating what I though was a loss. It was divine!!
@@ChefRudakova Also we took some of the gravlax and minced it. Mixed it with cream cheese and capers and topped with sweet brined red onions and Roma tomatoes and dill. We also found Pumpernickel bread to be the most perfect vehicle to deliver this amazingly, delicious salty, savory, treat!!! Thanks so much for the response🤗
Hello. Thank you for your so nicely explained recipes. The why is as important as the how. I have a question. If the cured salmon rendered is a little too salty, what can be done afterwards.? If left in cold water some hours in the fridge will the water will it also reverse the curing? What is your recommendation?
Salt and sugar: I’m curious. Can we use too much? What would occur if we used, say, five times too much? It would dry the meat? That would make it tough to chew. Does it affect the nutrition of the meat? Other effects? Thank you. Courtesy of Half Vast Flying
usually we do ( bresaola carne ) , a similar method its the same way from 1000 year ago how to preserve food without fridge , most part of east europa and mid asia use it .
Great video! I've done fermenting for over a decade. While traditional gravlax was fermented most people no longer do that, just like your video. However, based on my experience I can say that letting the salmon sit in a salt brine like this for two days would in no way be a health issue.
I use harold McGee proportions. 1/3 table salt, 1/3 coarse sea salt, 1/3 sugar Blend herbs with sugar and table salt then fold the sea salt in afterwards Turning after 12 hours, then checking if its cured after 24. Half the side as the tail end will cure faster than the head end and will be ready earlier
@@ChefRudakova hes seen as the first chef to really use science in cooking, whom inspired heston blumenthal to become the chef he is. Theres alot more research done now in books like modernist cuisine, however hes right about most his research and mcgee "on food and cooking" is a book you would definatly enjoy
Let me know, what should I learn next!? I’m always Up for a challenge!
00:28 A few nerdy facts about meat & fish curing process
01:10 Ingredients that are most commonly used for Gravlax
01:25 Proportions
02:07 The role of salt in fish cure
02:30 Why do we need sugar?
03:06 Lax / Lox
03:33 Gravlax / Gravlox
03:54 A surprise guest appears
04:07 My flavouring agents
04:18 Secret ingredient
04:52 Process
08:17 Days later - revealing the result
09:42 Fillet slicing
10:26 Tasting Gravlax
Minute 10:38. You giving the ''ok'' sign and the dog flapping its ears at that very moment, priceless! Thank you for this video.
I totally agree with the proportion of salt and sugar. Started mixing same amount of both but had to add a bit of salt when serving it. Did not see spraying the salmon with some vodka, what I always do.
I remember catching Salmon on Georgian Bay (Lake Huron) when I was 18. I immediately started to experiment with making Gravlax and then went on to cold-smoking. That was 40-years ago. I really enjoy your video tutorials. Thanks Chef!
Nice video.
Being from sweden I grew up learning how to make gravlax.
The proportions I use is about 45% salt and 55 % sugar and a moderate amount of white pepper. Despite what people might say I think it taste significantly better. Remove the bones.
Then i use Dill. I cut of the stalks and bang them with a small amount of the salt and sugar in a mortel almost to a paste and get more flavor. Some people cut the dill in small pieces but there is no need. just lay the whole branch plus mashed stalks its easier. I cover my cutting board with clingfilm and sprinkle some of the sugar/salt and dill mixture on it.
Before I put my whole side of salmon on it I make sure to cut small incisions threw a few parts of the skin along the fibers. This ensures the penetration of the cure . The reason to cut along the fibers is not to make the slivers break off when it's time to cut the actual flanks.
Then I put the salmon skin side down on the cling film cover the flesh side and sandwich in mirror fashion with the other. I use a lot of dill on every side. Depending on the size and shape on the salmon it can be a good idea to turn one 180 degrees to even out the thickness. Otherwize the thinner part can get over cured like some of your did. But it's not the end of the world.
Then i wrap it tightly in a lovingly mummy fashion and can then easily transfer it into a big vacuum bag. onces I packed it I let it rest for about 3 hours. After I poke a small hole to let the vacuum out and put weights on it in the fridge. If the vacuum is to tight the cure won't have room to move. I haven't been bothered not to let the fish lay in its own juices. If that is a safety concern I won't argue but it always turns out fine. then a few days waiting game with a turn every day. I think its the best version I've come up with but there is always room for exploring. I usually end up making a whole salmon (head excluded of course) I don't use cure by weight I go by feeling. and if its a big salmon I can let it cure in the fridge for up to almost a week. if your proportions is balanced more is better than less. The cure after all is a type of preservation. oh side note. Its standard procedure to put a fresh salmon in the freezer for a day or two to kill of any parasites. You can look it up.
Oh, wow 🤩 Thank you, Dan, for such a detailed explanation of your glavlax method! I’ve absolutely loved every part of it, especially the “mummy wrapping fashion” 😆haha. I will definitely try it your way the next time, I don’t even doubt that it’s the best one 🤓✌🏻
how to keep the gravlax ? clean salt dill and store it or how
@@cafementor7710 after curing is done I wash of any exxes cure and store under plastic wrap in fridge.
Use a hammer next time
I just made my first gravlax. Mine was hard in some places as well. But here is how I fixed it. Instead of rinsing I soaked it with many water baths throughout the day. Not only did it come out not a single iota less than perfect, it was a beautiful way of rehydrating what I though was a loss. It was divine!!
Oh, wow 🤩 the way you write about your Gravlax makes me hungry! I’m glad you found the solution and enjoyed your divide gravlax! 🤓✌🏻
@@ChefRudakova Also we took some of the gravlax and minced it. Mixed it with cream cheese and capers and topped with sweet brined red onions and Roma tomatoes and dill. We also found Pumpernickel bread to be the most perfect vehicle to deliver this amazingly, delicious salty, savory, treat!!! Thanks so much for the response🤗
I’ve had Gravlox at the IKEA canteen and also cold smoked salmon from a supermarket. I don’t recall either being salty.
Your the best Chef. I always watch your shows. and I learn alot.
Can you put the fish and salty spices in to a vacuum bag???
Hello. Thank you for your so nicely explained recipes. The why is as important as the how. I have a question. If the cured salmon rendered is a little too salty, what can be done afterwards.? If left in cold water some hours in the fridge will the water will it also reverse the curing? What is your recommendation?
Salt and sugar: I’m curious. Can we use too much? What would occur if we used, say, five times too much? It would dry the meat? That would make it tough to chew. Does it affect the nutrition of the meat? Other effects?
Thank you.
Courtesy of Half Vast Flying
Excellent and informative as always. This is one of my elements for a meal I'm doing this week and wanted to watch it on action. Perfecto!
Have you done it? How was it?🤓
@@ChefRudakova it turned out awesome, I used it to top silken tofu
@@Tylis33 nice ✌🏻
usually we do ( bresaola carne ) , a similar method its the same way from 1000 year ago how to preserve food without fridge , most part of east europa and mid asia use it .
Interesting!🤓✌
Could you please be more specific. You said half the weight of sugar. Was that half of the amount of salt?
Or half the weight of the salmon? Thanks
Now I want to make some of this but it's 4am and shops are closed 😢
Great video! I've done fermenting for over a decade. While traditional gravlax was fermented most people no longer do that, just like your video. However, based on my experience I can say that letting the salmon sit in a salt brine like this for two days would in no way be a health issue.
thank you for your tips 🤓✌🏻
‼️Super
👍😉😀
What is the weight of fish. Please tell me. because it will help to do calculation of making salt mixture.
400gms
Thank you so much
Thank you for watching 🤓✌🏻
Love the “surprise guest appearance” :))))
I use harold McGee proportions. 1/3 table salt, 1/3 coarse sea salt, 1/3 sugar
Blend herbs with sugar and table salt then fold the sea salt in afterwards
Turning after 12 hours, then checking if its cured after 24. Half the side as the tail end will cure faster than the head end and will be ready earlier
Thanks for the tip! I really should get this book 🤓✌🏻
@@ChefRudakova hes seen as the first chef to really use science in cooking, whom inspired heston blumenthal to become the chef he is. Theres alot more research done now in books like modernist cuisine, however hes right about most his research and mcgee "on food and cooking" is a book you would definatly enjoy
@@pillheadbob on it!
I never seen you cover the salmon with cling film before
Delicious !!! I have as well a gravlax recipe, if you want to check it out
10:39 Perfetto without c
...tooo long and tooo much salt. The hardness and the dark red areas mean over cured
Молодец красиво
❤️❤️❤️❤️👍👍👍👍👌👌👌👈👈
Chef you looking more appealing than salmon 😅
24 hours is enough ow it goes over cured
2 days is too much for me, 24 hrs is fine, more sugar than salt is better too salty otherwise.
hi from brazil, you're really lovely!
Hello 😊
Thank you so much