How To make New Zealand Salmon In Jelly
6 lb Fresh Salmon
6 tb Butter
3 Lemons
Salt Pepper Clean salmon and remove head, tail and fins. Cut the salmon into 1 lb steaks (not fillets). Place 1 salmon steak onto a sheet of foil, squeeze the juice of 1/2 a lemon, spread 1 tb of butter plus salt and pepper on the salmon. Wrap the salmon steak tightly in the foil (heavy duty) so as to make the best water tight seal as possible. Repeat for each steak. Boil the packages in water for 20 minutes. Remove and place in the freezer for an hour then refrigerate for 2 hours. When ready to serve, unwrap the salmon steaks carefully on a large platter and cover with warm Hollandaise Sauce. To accompany the salmon, this dish should be served with new baby potatoes which have been boiled with mint leaves, and fresh garden peas, plus a palatable white wine. This is a very basic but absolutely delicious recipe. Of course, the fun is catching the salmon and telling the story of how the large one snapped the rod like a pretzel and "got away"!
How To make New Zealand Salmon In Jelly's Videos
Why Japanese Eel Is So Expensive | So Expensive
People in Japan have eaten eel for thousands of years. Unagi, or freshwater Japanese eel, can cost more than bluefin tuna. But it isn't caught as adults. Instead, young eels are raised on farms. It can take 6 to 12 months of work before eels are big enough to be sold. And cooking it is just as challenging.
Properly cooking Japanese eel can take years to master. When it's prepared in the kabayaki style it can cost over $90. Despite the price of eel, demand remains high. But the global catch of Japanese eel has declined by more than 75% since 1980, so prices can vary widely each year. In January 2018, young eels, also called glass eels, cost around $35,000 per kilogram.
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Why Japanese Eel Is So Expensive | So Expensive
Adults Only : Japanese LIVE EEL Killing and Cleaning Skills
Grilled unagi is a relatively expensive delicacy in Japan, prized not only for its flavor but also for its legendary stamina-giving properties. It's traditionally eaten during the hottest part of the summer (on the Day of the Ox on the lunar calendar) to provide strength and vitality for the rest of the year.
Well-prepared unagi combines a rich flavor (a bit like pate) with an appetizing texture - crisp on the outside but succulent and tender on the inside. The cooking process is what makes the eel crisp and tender: The eels are first grilled over hot charcoal, then steamed to remove excess fat, then seasoned with a sweetish sauce and grilled a second time. In the Kansai area (around Osaka) the steaming step is omitted and the eel is grilled longer, burning off the excess fat and producing an even crisper skin.
This video have been recorded by : さかなや 水嶋鮮魚店
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Perfect Jelly Slice
This retro jelly slice (recipe below) is the perfect no-bake sweet treat.
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Perfect Jelly Slice
Makes 24 pieces Prep 20 mins (+ cooling & 4½ hours chilling time)
250g pkt Arnott’s Marie biscuits, broken
175g butter, melted
¼ cup (60ml) boiling water
3 tsp gelatine powder
395g can sweetened condensed milk
⅓ cup (80ml) lemon juice
85g pkt Coles Raspberry Flavoured Jelly Crystals
450ml boiling water, extra
1. Grease an 18cm x 28cm slice pan and line the base and sides with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Press evenly over the base of the prepared pan. Place in the fridge for 30 mins to chill.
2. Place the boiling water in a heatproof jug. Sprinkle with gelatine and stir until the gelatine dissolves. Cool slightly. Place the condensed milk and lemon juice in a medium bowl and whisk to combine. Add the gelatine mixture and whisk until the mixture is well combined. Pour over the biscuit base and place in the fridge for 1 hour or until set.
3. Prepare the jelly crystals using extra boiling water following packet directions. Set aside for 20 mins to cool. Pour over the condensed milk layer and place in the fridge for 3 hours or until set.
4. Transfer the slice to a clean work surface. Cut into slices to serve.
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Why This Guy Punches Rice #454
We found this guy online and we saw many people loved how fast he made rice snacks! So we wanted to tell you the story of the Fastest Mochi Maker!
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Crispy Rice Salmon
We've all probably heard of the Tuna with Crispy Rice at Nobu. But what if I told you that you could make it at home, but much better?
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