I'm going to try this at the weekend. Our ovens have a "fan only" function and it's great for drying out food. It'll take longer than the five hours, more like twelve I think. I really like your channel and thanks for all the great videos and information.
I make a lot of Beef Jerky but I use the Dehydration function of our Ninja Air fryer to dry them out. I suspect I could use the same function for this Salmon recipe?
Thanks for the video. This is so my kind of thing. I've got the salmon marinading. Our fan oven goes down to 30C so I'll be trying that. (It holds 30C pretty well - I've checked it with bbq thermometers)
The manual for our fancy Siemens oven advises using the fan oven at 80C for drying vegetables. I think that's too hot for this. I might try 50C next time. Five hours at 30C door closed didn't seem enough to get the salmon really dry. The nori wasn't crispy. [Propping the oven door open definitely won't work, it automatically pauses whatever it's doing]
You're definitely going to have to keep the door open as this is the only effective way to drive off the moisture. Is there a visible microswitch or induction sensor on the door frame of the oven you can override to trick it into thinking the door is closed??
@@Coldsmoking nothing visible, guess the switch must be built into the hinges. The manual csays 'Drying With 4D hot air, you can dry foods with outstanding results.' it gives an example of sliced mushrooms at 60C for 6-9 hours. Maybe it is venting the moisture .. perhaps it's worth going by the manual. Only one way to find out is to try it
I'm going to try this at the weekend. Our ovens have a "fan only" function and it's great for drying out food. It'll take longer than the five hours, more like twelve I think. I really like your channel and thanks for all the great videos and information.
Thanks for watching and I hope it works. Do let us know how you get on.
I make a lot of Beef Jerky but I use the Dehydration function of our Ninja Air fryer to dry them out. I suspect I could use the same function for this Salmon recipe?
Give it a go and let us know how you get on. I've not used an air fryer but if you can control the temp then way to go!
Thanks for the video. This is so my kind of thing. I've got the salmon marinading. Our fan oven goes down to 30C so I'll be trying that. (It holds 30C pretty well - I've checked it with bbq thermometers)
Thanks for the comment Patrick. i hope it works out 👍
@@Coldsmoking thanks, fingers crossed, our fan oven cuts the fan if the door is even slightly open, so setting it to 30C is going to be the only way.
The manual for our fancy Siemens oven advises using the fan oven at 80C for drying vegetables. I think that's too hot for this. I might try 50C next time. Five hours at 30C door closed didn't seem enough to get the salmon really dry. The nori wasn't crispy. [Propping the oven door open definitely won't work, it automatically pauses whatever it's doing]
You're definitely going to have to keep the door open as this is the only effective way to drive off the moisture. Is there a visible microswitch or induction sensor on the door frame of the oven you can override to trick it into thinking the door is closed??
@@Coldsmoking nothing visible, guess the switch must be built into the hinges.
The manual csays 'Drying With 4D hot air, you can dry foods with outstanding
results.' it gives an example of sliced mushrooms at 60C for 6-9 hours.
Maybe it is venting the moisture .. perhaps it's worth going by the manual. Only one way to find out is to try it
That frying pan looks like it's come out a fire station mess! - admire your patience though waiting five hours for it to be ready...
its actually a crape pan, really lovely one too. Certainly not big enough for a fire station mess. 😂
Did you mean Crap? - or Crepe? 😆@@Coldsmoking