When you want to eat something like that, the body requires the necessary vitamins, you should stock up on healthy foods or cook them yourself. For example, dried carp, especially grown in its own pond, with its tender, rich, even slightly sweet meat, enriches the body with vitamins B12, C, B1, B3, B6. Its use helps to strengthen teeth, carp is useful for the nervous and digestive systems, and also prevents the formation of cancer cells. At the same time, dried fish contains only 139 kcal per 100 g.
The specifics of cooking dried carp at home
Before drying, you should carefully examine the catch for signs of staleness. A spoiled product may have an unpleasant, pungent odor, damage to the scales, yellowness of the abdomen. When salting and drying, certain standards should be adhered to in order to properly extend the shelf life.
Drying differs from drying in the following signs:
- The presence of the sun. Dried fish is left to cook in the sun and dried in a dark, cool place.
- Fish structure. Drying changes its structure, and only moisture is removed during drying.
- Residual moisture. If in a dried product it is 12 - 20%, then in a dried product it is 35 - 45%.
A sufficient amount of vitamins and macronutrients necessary for the body remains in dried carp.
The first stage of drying - you need to salt the product. First you need to wash the catch and cut the specimen along the ridge. Then gut it, removing the head, if needed for other dishes, while it is important not to hook the gallbladder, because the product will deteriorate. Take a container and start pickling. Depending on the amount, add salt according to the recipe (about 1.5 kg of salt per 10 kg of carp), if you want to make the food spicy, you can add a teaspoon of chili pepper to the salt.
Then the container filled with fish (should be placed sideways, the tail of one near the head of the second, and sprinkle salt on top of the carp) is closed and placed under a press for 8 days. After that, each fish is taken out and washed under running water, all unnecessary salt will be washed off, because the carp has already been soaked and salted. At the last stage, the fish is left for 3-4 hours on a dry towel to drain the water.
Salting and drying methods for carpbut
The most popular drying methods for carp are drying in an electric dryer or in the open air, if the weather permits (precipitation should not fall on the food). If this is home cooking, it is best to use an oven. The first two options are good in that they allow the fish to nourish and wilt well, to remove excess moisture. In the open air, when the rays hit the carp, fat is released, which gives an external shine and adds richness to the taste.
How to properly cook dried fish in the oven
For the preparation of carp, the traditional method of salting in layers is used. Put the product in a container and cover with a heavy object for a day. After that, rinse the fish and dry it with dry towels. Make thin cuts on the carp so that it turns out to be dried, not boiled or steamed.
Put the fish on a baking sheet covered with parchment paper and place in the oven. The fish languish with the door open and a temperature of 40 degrees for about 7-8 hours, depending on the size of the fish. After cooking, the carp is "ventilated" in the open air during the day.
Due to the low temperature and the slightly open door, moisture leaves and the fish is dried. The disadvantages of this method are high energy consumption, insufficiently saturated taste. This drying method allows you to cook your favorite dish at home.
On open air
This method involves two stages: the first ─ salting, the second ─ languishing in the open air. The first stage is carried out in the same way as in other methods, but 4-15 days are allotted for salting, depending on the weight of the fish.
After drying, the fish is strung on a thin string or rope through the eye holes and suspended from the rope in the open air. Due to the wind and the sun, moisture leaves and the fish is dried. The best time for this method is March-April or the end of October, when flies or insects did not spoil the food - this is a minus of the method. Cover the fish with gauze and leave for 14 days.
In an electric dryer
Using the salting method, prepare the carp for drying by cutting it along the ridge. Then you should turn on an electric dryer, for example, VOLTERA 1000 Lux, and lay the fish in layers and dry at a temperature of 55-60 degrees. Due to the heating of the fish by the air flow from the hot heating element. When the carp is ready, hang it out in the open air. This method allows you to quickly and effortlessly cook fish, but you should be prepared for the fact that the dryer may not be suitable for power and not dry the fish.
After the fish is cooked, mark it in a cool and dark place. The carp is hung on a rope, wrapped in paper, or left in a tin can, with a tight-fitting lid. The finished product is stored for about 6-12 months. It is used in salads, sandwiches or as a separate dish. Carp gives a special flavor to the dish, making the food interesting and unusual.
On the website you can also read an article about drying ram at home.
Dried rotan is a real delicacy for lovers of beer and dried fish to it. It is larger than the same goby, it contains much more meat, and even small bones do not spoil this fish. The recipe for dried rotan is very simple, and there are two different ways of salting - for freshwater rotans and those caught in salt water.
- Servings: about 20 (for 3 kilograms)
- Cooking time: 7-10 days.
If you have caught a freshwater rotan, first of all it is worth gutting it - it is recommended to do this especially for those who are drying the fish for the first time (so there is less chance that the rotan will deteriorate when drying). We remove all the insides, wash the fish inside and out. Now we will prepare a container for salting - it should be enameled, in extreme cases plastic, but not metal or tin. In field conditions, an ordinary bucket from under water with a cut throat is suitable for salting. We take ordinary coarse rock salt at the rate of 1 kilogram per 3 kilograms of fish. At the bottom of the container, pour a layer of salt, a couple of millimeters thick. Rub each rotan with salt inside and out, and then put it on a salt layer. For convenience and better distribution of moisture, it is worth putting the fish head to the tail of the previous one ("jack"). Top the rotans with the remaining salt and press down with a slight pressure. Now they need to stand in a salt "coat" for a day. Then we transfer the salted rotans to another container and fill it with clean cold water: all excess salt will go into it. After 20 minutes, we change the water to fresh and repeat this for an hour or two (depending on the size of the rotan) Without soaking, there is a risk that the sun-dried rotan will be too salty. When the soaking is over, dry the rotans on the fabric and you can start withering.
If you caught a rotan in an estuary or the sea, use the method of wilting a rotan from the Black Sea fishermen: whole carcasses, without gutting and washing, simply fill in salt in a container. So the fish will be salted not only in edible salt, but also in its own sea salt slime covering the carcass. Now again for a day - salting. It is important not to cover the rotan with a film or a lid, so that it does not deteriorate. After a day, soak the fish for an hour in cold water and dry it.
How to dry fish
Every avid fisherman has to periodically cook dried fish. The cooking recipes are similar in many ways, but they may differ in some "zest", which was noticed by this or that culinary specialist. Fishermen - gourmets love to experiment, make changes to the recipe or to the worked out technological process.
Any recipe for dried fish includes certain (unchanging!) Stages or stages that cannot be drastically changed or reversed. All actions must be performed in a clear logical sequence.
How to dry fish properly - a preparatory process
The main stages of preparing carcasses for withering:
1. Cleaning and cutting. The very first stage consists of removing the scales and removing the viscera from the abdomen. Variants are possible. For example, dried fish without gutting in scales. So sometimes small fish are dried so as not to waste time removing scales. The heads, tail, and fins are usually retained to avoid wasting time trimming them.
2. Salting. It is necessary that the fish be moderately salty. Therefore, it is sprinkled with salt and kept under yoke for several days, stirring until it gives juice and is evenly salted. In addition to the fact that salted fish becomes tastier, its pulp acquires density and becomes more resistant to spoilage. After proper drying, dried fish can be stored for up to six months.
Salting is done in other ways. For example, carcasses are poured with brine. Or salted dry first, then covered with a solution. The fish that are not gutted are handled more carefully so that when salting and squeezing the carcasses, the gallbladder is not damaged and bile does not spill. In this case, the bitterness will penetrate the brine, the whole catch will be spoiled.
3. Soaking. Typically, the salting process lasts several days, or even weeks or months. For preservation, fish are often salted in large batches - being in a strong brine, it will never go bad. Therefore, simply washing the carcasses from the saline solution is not enough. Usually they are soaked so that excess salt comes out with the water. There is a rule: how many days the fish was kept in salt, for how many hours it should be soaked, changing the water twice an hour.
How to dry fish to the desired condition
After the fish is salted and soaked, the last, most important stage remains - drying. It is best to hang the fish in the fresh air so that the carcasses do not come into contact with each other, they are well blown by the breeze from all sides. Wooden spacers are inserted into the abdomens so that their walls do not stick together and do not become moldy.
It is important to protect the hanged catch from insects. Usually, carcasses are hung out in the evening so that the skin becomes rough and dry overnight. Additionally, they are covered with gauze or fine mesh. Dried to the point where the surface is no longer sticky, and the pulp becomes moderately dry, but not dry!
The rest of the secrets and mysteries of cooking dried fish can be found in the cooking recipes.
Fish caviar. Three ways to prepare homemade caviar.
It is now the middle of winter and almost all the fish comes with caviar. What do our wives do with caviar? they fry her !? Frying caviar is, I think, just a crime! A man should be engaged in caviar, and I offer you three methods of cooking caviar at home known to me.
First of all, you need caviar. It is suitable from any freshly caught fish, of course the larger the caviar, the better! Shchuchya - first of all, then caviar of crucian carp, bream, and so on. fish (the fatter the fish, the tastier the caviar). It is possible and from roach, but this is not a man's occupation - this is a job for your cat. Caviar you need to collect at least 150 grams. Our next step will be to clean the caviar from the hymen. At home, the amount of caviar we have is pure "culinary", and certainly not industrial. Therefore, we wipe it by hand through an enameled drushlag, with the back of the hand, pre-splitting the hymen (paus) with caviar. The" Soviet "aluminum drushlag is not suitable at its holes with sharp edges and then caviar will spoil. 2-3 kg or more, then we clean it on a cutting board with the back of a knife. A larger amount of caviar is also cleaned with a stick with "burrs" by rotating the stick, clamped between the palms. Small caviar can also be rubbed through a stainless steel sieve, while the cell should be free This is the second most difficult stage of preparing granular caviar (the first is to catch a fish!).
Method 1: Pour water into an enamel pot at least three times more than the amount of cooked caviar. Salt the water strongly, like an egg, let it boil. Into boiling water spices are coming: -black pepper sweet and bitter peas, Bay leaf... Turn off the heat and pour the caviar, stirring occasionally. Cover with a lid and let it brew for no more than 15 minutes. We filter through cheesecloth and the cooled caviar is ready. Store at + 0-5C for up to a month.
Method 2: Pour salt into the caviar prepared for salting, stirring occasionally. Salt to lay down at least 10% -12% by weight of caviar... I put a dessert spoon on an incomplete mayonnaise jar. Lavrushka ,allspice and bitter peas, quantity optional. Everything is mixed until the salt dissolves and in the refrigerator! Eat in two weeks, or, like salting fish, soak in salt for 21 days. At this time, everything perishes "not ours"both in fish and in caviar. You can store it for a long time in a closed glass container, in the refrigerator. Usually I start eating ahead of schedule, immediately after the caviar turns red (hoping for the freshness of the fish used and the purity of cooking), and store it until it appears, but what is there to store: she goes on bread and butter like "by butter"literally and figuratively.!
Cooked in these ways, especially delicious pike caviar, due to its size. The taste is red and the size is black. They say that there was a time when pike was classified as a sturgeon because of the size and taste of its caviar, and pike fishing was prohibited.
Method 3: There is one more method of salting caviar so-called "pressed caviar"... Caviar is salted in a large amount of salt without removing it from "pausa" - "pouch"from the hymen in which it lies in the fish or torn" pouches ", or even a mixture of caviar of different fish. In any case, the salting is made in a container in layers with rigid gaskets between them. After salting, washing, withering and cutting, the final product should look like oblong , rectangular tiles of an incomprehensible dark color.The most delicious pressed caviar is black, and it is also grainy the tastiest! What a sin to conceal!
We are all familiar with pressed caviar and use it annually and daily. Go to a fish store in Kremenchuk or wherever your heart desires, choose a good dried bream, cut it, take out the caviar, etc. enjoy excellent bream pressed caviar!
Drying carp on a ram
To dry the fish on a ram, you need to take a strong thread or fishing line and carefully string the carcasses onto it using a gypsy needle. You can also hang them on sturdy wire hooks, threading the fish in the eye area, through the lip or tail. Some even string carcasses on hanger hooks or paper clips. The bellies of the gutted fish and the dorsal incisions need to be pushed apart for better drying. This can be done with toothpicks or matches.
To better dry the carcasses, you can insert toothpicks into the stomachs.
A special solution can be made to keep out flies. Solution recipe: mix until smooth 1 tbsp. a spoonful of 9 percent vinegar and 2 tbsp. tablespoons of sunflower oil. Gently rub each fish with this liquid. After that, the carp should be dried in the fresh air, it is best to do this in the shade.
For the first few days, fish should only be dried outside at night. During the day, it can be placed indoors to keep out annoying flies. After 3 days, the fish no longer smells that much, therefore it does not attract flies with its aroma. Now it can be dried outside for 24 hours. To protect the fish from the ubiquitous flies, you can cover it with gauze on top. Be sure to fasten the gauze around the edges with clothespins so that the flies do not crawl up from below.
It is best to dry carp in a special dryer.
The best way to keep flies or other insects away from your fish at home is to purchase a multi-deck dryer.You can also make a homemade structure from slats and plywood sheets, which is covered with mosquito net or gauze.
How long does it take to dry a carp? The duration of the fish drying depends on the temperature and humidity of the air. This process can last from 3 days to 2 weeks. Usually dried fish is ready after 5-7 days, and dried fish is ready after 1-2 weeks. When using a dryer, fish can be dried for several hours. At high humidity and low temperatures outside, the ram can be dried over the stove.
The taste of dried carp is original, slightly sweetish, small bones are almost not felt. They can be consumed without anything or together with beer.
Smoking carp: benefits and harms, cold and hot methods
Smoking any product is considered a laborious process, especially for fish. Before cooking, it must be cleaned of scales, gutted, and salted. But recipes for smoked carp at home make it possible to get tender and juicy meat with a light haze aroma, without much effort.
Smoked and cut carp fish
Benefit and harm
The carp owes its popularity to China, since the nobles of the eastern country considered the fillet of this fish an amazing delicacy. Carp tastes sweet and tender, but bony. For its taste, fish is valued in Europe, Asia, England.
In appearance, the fish resembles a smoked crucian carp. But it differs from carp, and you can find out about this in the article about smoking crucian carp.
What is the use, and what is the harm of hot smoked carp:
- Meat has a high protein content - 16 g and fat - 5.3 g.
- Fresh calorie content - 112 kcal per 100 g of meat, boiled - 102 kcal, and fried - 196 kcal. The calorie content of hot smoked carp is 109 kcal. The product does not lead to excess weight gain, since it does not contain carbohydrates.
- The calorie content of cold smoked carp per 100 g of product is 112 kcal.
- Fish includes a full set of vitamins B, C, E, PP, A, as well as minerals.
- The product is essential for the functioning of the brain. Myelin in its content serves as an antioxidant, promotes the metabolism of fats.
- The meat is valuable for the skin and mucous membranes, as it contains vit. C and E. It has a positive effect on the digestive organs, stabilizes the level of glucose in the blood.
- Phosphorus, which includes fish, is essential for the musculoskeletal system.
- The highest concentration of calcium and magnesium among the river species. The fish is a champion in terms of iodine content, therefore it is recommended for thyroid disease.
The fish also has a negative effect on the body:
- Carp is not picky about food and eats everything. Therefore, meat accumulates in addition to useful and harmful substances.
- Smoked carp at home keeps freshness for a long time. But smoking methods and harmful properties of smoke can be unsafe. Cold smoking is a more successful method, but the long process of processing with smoke accumulates a lot of carcinogens.
- The hottest cooking method is considered the most dangerous. The product is quick to cook, but it can be stored for a maximum of three days. The smoke contains a very dangerous chemical, benzopyrene, which is a carcinogen.
- Another type of harm is liquid smoke, which is often used in cooking and makes it easier, but includes the toxic substance phenol. It also has a carcinogenic effect and promotes the development of cancerous tumors.
How to choose a product
When choosing fish, the following conditions should be considered: freshness and size. For the smoking process, it is necessary to take only a fresh product: the gills are pink, the eyes are without clouding, the scales are wet and slippery. You can buy fish frozen if it has not been thawed. To correctly determine the freshness of a product, read the article on how to choose a fish to smoke.
In most cases, the scales are not removed so that the finished product does not fall apart. Many novice cooks are wondering if it is possible to smoke carp without scales. Of course you can, especially large carcasses that will not fall apart after cooking. But they will not need to be removed from the smokehouse immediately after cooking, but kept there until they cool.
Carcasses should be smoked the same size, so they are salted and smoked evenly. Fish weighing up to 700 g are not cleaned, but cooked entirely, the entrails of large individuals are removed and divided into 2 halves, the scales are not removed.
The hot smoked carp recipe includes several steps:
- product preparation
The smoking process of any product is carried out in two ways:
- The hot method makes the carcasses juicy, and the meat easily comes off the bones. The process is carried out at a temperature of 60-150 degrees and takes a little time. The product can be used for up to 7 days.
- You can smoke carp using the cold method - this requires good raw materials and long-term salting. The temperature is not more than 30 degrees. The process lasts 3-6 days, and the period of consumption is up to 2 weeks. Cold smoked carp retain nutrients better than trout. The fish comes out with a special taste, but it is more bony than, for example, trout. You can read about how to cook trout in the corresponding article.
Dry salting recipe
- 3-4 carp
- 3-4 tbsp. l. table salt.
The fish is cleaned of entrails, washed, dried, rubbed well with salt. Then put in the refrigerator for a couple of hours.
The dry method of salting is often used to cook hot smoked carp at home in a smokehouse.
Read now: Smoked mullet at home
There are several recipes for hot smoked carp marinades.
- small carcasses - 4 pcs.
- onion - 2 pcs.
- lean oil - 3 tablespoons
- salt, ground allspice and hot pepper, cilantro seeds.
- Before smoking the carp, it should be cleaned inside the abdomen, rinsed, rinsed again. The head can be retained, but the gills can be removed.
- Mix the spices with the oil and spread the fish inside and out. Keep in the refrigerator for 3 hours.
- Chop the garlic and chop the onion in half rings. Fill the belly of carcasses with this composition and smoke for 1.5-2 hours. Of course, carp smoking takes a long time. But, for example, capelin is inferior in size to many fish, and it is much faster to cook it. You can read the recipe here.
You can marinate carp for hot smoking in mustard brine. Required:
- fish weighing up to 2 kg - 2 pcs.
- mustard seeds - 2 tbsp. l.
- salt - 40 g
- water - 1.5 l
- black pepper - 0.5 tsp
- Salt water, boil, cool to room temperature. We place the carp in a solution with salt and put it in the refrigerator for a day.
- Dry the carcasses with a dry cloth before smoking. Sprinkle generously with pepper and mustard seeds.
Wine makes the fish even juicier and adds a pleasant smell.
- carcasses - 3 pcs.
- table salt - 1.5 tbsp. l.
- water - 2 l
- dry white wine - 2 tablespoons
- lemon juices soy sauce - 3 tablespoons each
- Clean the insides of the fish, wash the carcasses.
- Salt the carp for dry smoking. To do this, pour table salt into the dishes and grate the fish, also salt from the inside. Then immerse the carcasses under a press and refrigerate for three days.
- After salting, rinse the fish and leave to dry for 24 hours.
- Combine sauce, lemon juice and seasonings in water. Heat the brine, but do not boil. When cool, add wine.
- Place carcasses in wine brine and refrigerate overnight.
This composition can be used not only for the recipe for smoking carp in a hot smoked smokehouse, but also for the cold method.
- fish - 3 pcs.
- salt - 2 tablespoons
- granulated sugar - 0.5 tsp
- apple - 2 pcs.
- Place the processed and salted fish in the refrigerator for 2 hours.
- Cut the apples and put inside the carcasses. When they are on the grill of the smoking chamber, put a few slices on top.
There are two ways to salt carp for smoking at home. For a small smoking installation you will need: 4 medium-sized fish, salt, ground allspice and hot pepper, cilantro seeds, water and spices.
Salt carp fastest with the dry method. Pour table salt into the dishes, salt each carcass and grate with spices. Place the carp belly down and sprinkle generously on top. Cover with plastic, refrigerate for a couple of hours. The salinity indicator is the release of liquid.
Then wash the carcasses and let them dry. You can hang the fish by the gills or spread it out on clean material. But it is necessary to cover the top with a gauze cloth from insects.
Light a fire under the box, immerse sawdust about 2 cm thick on the bottom. The best option is alder chips - they give a soft and sweet taste. For aroma add juniper, cherry, plum, pear twigs. Before laying in the smokehouse, the chips are placed in water for half an hour, then dried on a wire rack.
Birch, mountain ash, bird cherry, sea buckthorn are not suitable as materials - they give tar and saturated essential oils when burned. Which chips can be used, you should read in detail in our article on the choice of chips for smoking fish.
Treat the wire rack with vegetable oil. Place the carcasses with their tummy up. If the fish is large, then you can make cuts on the sides. Place the wire rack in the cooking space and cover with a lid. The main thing is to keep the flame and humidity up.
When smoke starts to come out, time it and smoke for about 30-60 minutes. Readiness is determined by the golden color of the skin and meat, which is easily separated from the bones.
The total time of carp smoking by the hot smoking method may be different for different carcass sizes, but is no more than two hours.
The first 15 minutes of cooking, the flame is moderate, and the temperature reaches about 60-80 degrees, then the intensity of the fire is increased, before completion it is even stronger, the temperature regime reaches 120 degrees.
The temperature can be determined by dropping a few drops of liquid on the lid of the smoking chamber. If the water starts to bubble, then it is too hot, so you need to slow down the flame. Temperature is considered an important condition in hot cooking, so you can learn more about the smoking mode in the article on hot smoking temperature.
At the end of smoking, open the lid, but it is not recommended to take out the product immediately. It is necessary for the fish to cool down for at least an hour.
Features of hot smoking
The process of drying fish is carried out before smoking. But it is just as important as the ambassador and rinsing. To do this, you can use a container made of fine mesh, which prevents the entry of flies and harmful insects.
If there is no such device, the fish is hung upside down by the tail and covered with gauze. For a carcass cut into two halves, spacers are prepared and inserted into the fish to ensure good ventilation.
Read now: Homemade smoked katran
For the first 4 hours, carps are placed in a cool place without direct UV rays. When the meat is covered with a crust, the carcasses can be hung in a place where the sun's rays partially penetrate. On the fourth day, the fish can be hung under direct exposure to ultraviolet radiation. Thanks to this, the carcasses secrete fat, and the meat becomes more tender.
Features of dried carp
Cold smoking method
Cold smoking carp takes more time. This is approximately 3-6 days. Smoking two fish for a week is simply inconvenient, so this method is chosen when it is necessary to process a large amount of fresh fish.
Carp is easy to prepare, and having learned how to smoke fish, you can start a more complex process - cooking sturgeon. You can find out a detailed recipe here.
Salting a product for cold smoking
Cold smoked carp at home should be dried and firm. It is smoked at a temperature of no more than 30 degrees. Therefore, the carcasses should be well salted and dried.
After processing the fish, it is salted either wet or dry. Large fish take 48 hours and small fish 36 hours.
Dry salting: pour table salt into food utensils and place the carcasses with their backs down, cover with salt. Place fish in a cool place. If liquid is released within two days, then everything has been done correctly.
The brine for the wet method is prepared at the rate of 300 g of salt per 1 liter of water, you can put spices in it to taste, boil and cool to room temperature, immerse the fish in a cooled marinade. The salting time is two days.
Salting carp for cold smoking
Wrap the processed carcasses with a rope and hang in a heated smokehouse. Arrange small fish in a bunch, medium - 2 pieces each. It will take 3 to 6 days to cook fish by cold smoking.
Sawdust is taken from deciduous trees, as conifers give a resinous flavor. To determine the readiness of the product, they are guided by the color change. The carcasses become dry, the fillet does not leave the bones, but becomes elastic and takes on a smoke aroma.
Further, the fire only needs to be maintained, it should not burn, but smolder. Readiness can be determined by the scales - it becomes golden copper in color.
It is impossible to get carcasses out of the smokehouse right away, they must cool down. Then wrap the fish in a cloth. The smoke smell is absorbed by other foods in the refrigerator, so it is best to put the carp in a plastic bag. You can store carcasses in the refrigerator for 3 weeks.
Each type of fish requires its own preparation and storage conditions. You can find out how to properly cook smoked green greens in this article.
Cold smoked result
Cooking fish in the oven
Not everyone has the opportunity to cook smoked fish in a smokehouse. But this can be done at home in the oven.
- fish - 1.5 kg
- lemon - 0.5
- table salt - 1-2 tablespoons
- seasoning for fish - 1 tbsp. l.
- chip bag
- large plate, special cooking film.
The process of cooking carp in the oven:
- Gut the fish, wash the inside and outside, remove the gills. Pat dry with paper towels.
- Make cuts across the sides of the carcass.
- Marinate with table salt and spices. Add dill to the belly, and put sliced lemon on top. Place the carcass in an enamel container, tighten with a special film. The fish should stand overnight.
- In the morning, warm up the oven to 280 degrees. Unfold the smoking bag, put the holes down. Fold the foil in half, make it in the form of a plate with sides and place the fish, bend the ends well. If everything is done according to the instructions, you will get smoked carp in the oven, and there will be no smell of smoke in the room.
- The chips should warm up well, so they should be placed on the bottom shelf of the oven. Smoke the carcass for 40 minutes, adhering to the temperature regime. In the oven, you can cook any fish in foil, even predators. You can read about this in our article on pike smoking.
Liquid Smoke Recipe
Fish in the oven is no worse than cooked in a smokehouse and goes well with beer. To smoke a carp with liquid smoke, you will need:
- carcasses - 0.5 kg
- table salt - 1 tsp
- black pepper - 1/4 tsp
- liquid smoke - 3 tsp
Clean the fish, remove the entrails from the abdomen and remove the head. Make cuts on the sides. Process the carcass inside and outside with salt and pepper, pour over with liquid smoke.
Cooking carp with liquid smoke
Wrap the product tightly in foil, fold the edges well. Preheat the oven to 200 degrees and place the carcass on the wire rack. Cook for one hour, turning to the other side every 15 minutes. Allow the product to cool, remove the foil and serve.
Cooking a fish is not difficult, but it turns out very tasty. Bon Appetit everyone!
Basic rules for drying
When salting fish, it is important to follow several rules:
- The utensils in which you place the raw materials must be steel, enamelled, glass, ceramic, wood, or made of food grade plastic.The use of galvanized containers is unacceptable.
- for fish processing, choose a coarse salt that does not contain iodine. Iodized salt gives the product an unpleasant aftertaste, and fine salt penetrates the tissues too quickly, preventing them from dehydration
- the container in which the fish is salted should be kept in a cool place
- in no case should the recommended salting time be reduced. It depends both on the method and on the size of the raw material, but it cannot be less than a day for small fish and 5 days for larger specimens. Violation of this condition is fraught with serious health problems (for example, infection with opisthorchiasis or poisoning).
These are general principles. There are many methods of salting fish, and almost every experienced fisherman adds his own nuances to them.
How long does it take to boil an egg?
Boiled eggs are an inexpensive and delicious way to add high-quality protein and a variety of vitamins, minerals, and antioxidants to your diet (1Trusted).
Eggs are as varied as they are nutritious, and many home cooks find the ability to boil them as an essential part of their skills.
Whether you're in the mood for a hard boil or prefer a soft, runny yolk, the secret to mastering the art of boiling eggs is time.
This article explains how long you need to boil your eggs so they always turn out to be perfect.
When it comes to boiling eggs, the optimal cooking time depends primarily on your taste preferences and what you plan to use them for.
For example, a fully cooked hard-boiled egg is ideal as an on-the-go snack or as part of an egg salad. In contrast, a boiled egg with soft boiled yolk is the perfect way to garnish a slice of toast, a crispy salad, or a bowl of homemade ramen.
Regardless of the result you want, start by filling a large saucepan with enough water to completely cover the eggs. There is no limit to the number of eggs you can boil in one go, as long as each one is completely submerged in water while cooking.
Then bring the water to a full boil and reduce the heat to keep the water boiling. Place the eggs carefully in the water and turn the heat up to bring the water back to a slow boil.
Make sure the water doesn't bubble too much, as this will reduce the risk of the sink cracking.
Use the following instructions to decide how long to boil your eggs:
- 7 minutes ... This length allows for a soft liquid yolk and a dense white color.
- 8 minutes ... The yolk is soft and soft, but not runny.
- 10 minutes ... The eggs are mostly fried, but slightly soft in the center.
- 12-13 minutes ... During this time, you will receive fully hard-boiled eggs that will not be overcooked.
Note that this recommended cooking time is for standard large eggs; smaller eggs will cook faster, while larger eggs will take extra time.
After cooking, immediately transfer the eggs to an ice bath to stop the cooking process. While an overcooked egg is not dangerous to eat, it can have an undesirable rubbery and tough texture.
The boiling time depends on the desired result. Add eggs to boiling water and cook for about 7-13 minutes. For a softer yolk, select a shorter cooking time.
While this may sound counterintuitive, you can achieve the same taste and quality of boiled eggs without ever boiling them.
If you hate waiting for the water to boil, but still want to enjoy a hard-boiled egg, you're in luck. Steaming whole eggs is a great way to achieve the same flavor and quality as a boiled egg using much less water.
Simply pour 1-2 inches of water into a saucepan, then insert a double boiler and heat the water to a boil. Carefully place the eggs in the basket, cover the pan and steam 5-6 minutes for a soft-boiled egg and about 12 minutes for a hard-boiled egg.
As with boiling eggs, chill them quickly under cold running water or place them in an ice bath to stop cooking when ready.
Cooking under pressure
Part of the appeal of pressure cooking is that it simplifies some difficult culinary tasks, and boiling eggs is no exception.
Simply pour 1 cup of water into the pressure cooker and insert the steamer. Place up to 12 eggs in the basket, depending on the size of your stove, and cover it with the lid.
For soft-boiled eggs, cook on low pressure for 2-4 minutes, depending on how soft you like the yolk. For hard-boiled eggs, increase the cooking time to 7-8 minutes.
When your timer goes off, manually release the pressure valve on the lid and allow all the steam to escape. Open the lid carefully and place the eggs in an ice bath or chill them under cold running water.
Please note that this method is for electric pressure cookers and may require some experimentation. The cooking time may need to be adjusted depending on the model of pressure cooker and the number of eggs you are cooking at one time.
Baking is another reliable method of making the perfect boiled egg without the need for water.
Preheat oven to 350 ° F (180 ° C) first. Then place one whole egg in each cup of a muffin tin.
For a soft liquid yolk, bake for about 22 minutes, for a hard boil for 30 minutes. Immediately after baking, place the eggs in an ice bath to stop cooking.
A boiled egg can be made using a variety of cooking methods, including steaming, pressure cooking, and baking.
Due to changes in atmospheric pressure, water boils at lower temperatures at higher altitudes than at sea level. This means that cooking eggs in high altitude areas may require longer cooking times (2).
As a general rule of thumb, if you live at 3,000 feet (915 meters) or higher, increase your cooking time by about 1 minute for each additional 1,000 feet (305 meters) elevation (3).
For example, if you live at 5,000 feet (1,525 meters) and want to cook a soft-boiled egg, increase the boil time from 7 minutes to 9 minutes.
Longer boiling times are required at higher altitudes. If you live at 3000 feet (915 meters) or higher, increase the cook time by 1 minute for each additional 1000 feet (305 meters) increase in altitude.
Boiled eggs are a tasty and nutritious food to have on hand, but the cooking time will vary depending on the desired result.
For a soft yolk, cook large eggs for about 7 minutes. For the classic hard boil, cook for up to 13 minutes. Keep in mind that smaller eggs cook faster and you may have to cook longer at higher altitudes due to changes in atmospheric pressure.
If boiling is not your preferred cooking method, you can also try baking, steaming, or pressure cooking whole eggs for the same result.