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  • Hot Smoked Salmon temp time?? - Smoking Meat Forums
    That being said, the internal temperature of any food should be consistent with any smoker or process In my smoker, farmed, brined, salmon filets take 1 hour from fridge to unpreheated smoker set to 200 degrees Wild salmon take slightly less time*, (usually because they are thinner leaner) about 45 min at 200
  • Internal temp of smoked salmon - Smoking Meat Forums
    May do a test run with expensive "store bought" wild salmon, if I can afford it Two reputable sources recommends 120* to 125* as safe IT for salmon America's Test Kitchen recommends wild salmon to 120* farmed raided salmon to 125* Also, I noticed they used sous-vide to bring it a controlled cooked temp That is even more anaerobic than
  • Sweet spot temperature for cold smoking salmon?
    The majority of Russian, Polish and German meat technology books call for 71° F (22° C), some books ask for 77° F (25° C) Fish starts to cook at 85° F (29 4° C) and if you want to make delicious cold smoked salmon that is smoked for a long time, obviously you can not exceed 86° F (30° C)
  • Final Smoked Salmon with recipe, instructions, and Qview
    The Salmon I smoked were caught in Upstate New York, in a tributary of the Salmon River, near Pulaski, NY They were all from Salmon approximately 30" to 36" long The fillets at their thickest point were about 1 1 2" thick This will be the recipe and instructions I will follow for smoking Salmon from this day forward:
  • Luhr Jensen Little Chief Smoker Instructions
    I have smoked large prawns before They come out tasty, but with a truly strange texture The first bite is interesting Sorta like good tasting rubber bands It's worth trying You can actually smoke cheeses and even fruits, at a lower temperature This is described in the Little Chief cooking book that comes with the smoker
  • Salmon Smoking Time - Jeffs Latest Recipe
    Salmon smoking, following Jeff's recent smoked salmon w citrus recipe Started brining at 5 AM Rinse and start drying at 9:20 AM Never did see the clear sticky coating that is supposed to form - but it did look dry Dried it at room temperature Built a small fire in smoker and shoved hot coals to rear of firebox
  • Pink Salmon Nova Lox - Smoking Meat Forums
    Smoked salmon often starts with a lox salt cure before going on the smoker at low temperature, but I don't have a dedicated fish smoker, and I didn't want the lingering fish smell in my WSM I started with 2 2 lbs of the freshest Atlantic salmon I could find, and prepared the cure with salt, sugar, white pepper, a bit of lemon zest, and a lot
  • hot smoked salmon - Smoking Meat Forums
    I've never smoked salmon and I discovered it's a messy, expensive thing to prepare I filleted and then cut up the 20 pound fish into one pound chunks I brined those for about 8 hours I rinsed well, then let it dry for three hours Lastly I smoked it, which took as much as 3 5 hours to reach 140 to 150F internal temp
  • Smoked meat in vac pack unrefrigerated - Smoking Meat Forums
    I was just curious, since I see smoked salmon vaccum sealed and sitting on shelves at room temperature at my local grocery store all the time I was thinking it'd be nice to smoke up something for my mother across the country, vac seal it, and send priority mail, but I don't want to risk spoilage
  • Mr Ts Smoked Salmon From Go to Show w Q-View
    Gingered Smoked Salmon Spread 1Lb Cream Cheese Room Temp 1 2C Mayonnaise 1 4C Sour Cream 1Tbs Soy Sauce 1tsp Hot Sauce Sriracha (Asian) or other 1 4tsp Black Pepper 1Lb Smoked Salmon or other Smoked Fish, Flaked 1 4C Chopped Crystalized Ginger 1 4C Chopped Scallion Process the first 6 ingredients until smooth





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