Just was looking at this... http://www.chow.com/recipes/30693-smo..., and wondering if it would freeze well?
if it's layered under fat, it's anaerobic so will keep. that's the whole point of this method of preserving food.
unless you know the salmon has never been previously frozen, i wouldn't risk it. freezing, thawing and refreezing affects the texture badly.
It said its good for a week, which is good for fish, but this makes way more than we could eat in a week. Suppose I could just cut down the recipe...
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