Brad Makes Gravlax (Cured Salmon) | It's Alive | Bon Appétit

any of the end the end of the beginning okay great hi guys saying he's

alive

let's make one of my favorite dishes it's a wow i guess it's not a dish one of my favorite foods hey guys today and he's

alive

hey guys saying he's alive when we do

gravlax

or lox it's a nice

cured

salmon

they were going to slice real thin but they put it on top of a little bagel or some bialy whatever you like what we're going to do and I got a nice

salmon

of the Atlantic. Sorry, it's not that at all, it's not from the Atlantic Ocean by any means.

What I meant to say is that I have some really good Alaskan salmon. Quick preparation takes about three to four days. It's very easy to do. the fish you feel good about before you feel good about it yeah well it all starts with the fish like the others mostly there are only a few ingredients so you really want to get the best fish possible the best fish possible yeah well yeah, if you look at this ni ce, you know? could you do this? what if R you can go? You live in Oregon, okay, and you went fishing or something, and you call it or you live in Alaska, where this beauty came from, and you catch it fresh and you want to do it. a very fast lock I recommend a high fast freeze you know you can get information online for similar time frames but some fish know it's just a fact of life you could have worms and parasites and freeze it here's why they do in the sushi world it kills those things so because we're not cooking this and we're going to cure it I like to use a pre-frozen fish so yeah the fat like when you get a good salmon like a king or like a salmon farmed, king of the farm, usually between the beautiful orange meat there are like these little white lines that are like fatty connective tissue that is delicious when you cook it, it's a grilled butter and it's fantastic.

I love that for this preparation of curing it. i don't like fat fat happy well what we're trying to do to cure and what I love about LOX is that you're preserving the meat and the fat doesn't really translate to very desirable to me so I'm like a sho ho or soho or coho sorry sockeye or coho so a sockeye or coho would be perfect let's start with our spice grinder ok bay leaves i like to rip off that little rough stem rib and just understand oh my gosh oh i smell so alright i love journals i don't know if i've said that before probably probably 35 times peppercorns what do we have

brad

peppercorns we're going to do 2 teaspoons boom i'm going to do two and i'm going to do i'm going to do 2 and 3/4 so this I don't mind turning it into a pretty decent powder we'll see how it goes yeah that works that works for me I'm going to add the turmeric give it a beat turmeric turmeric turmeric hey just how do you say how do you say this turmeric turn yeah I guess you should uh oh great time oh bless your heart two teaspoons turmeric turmeric turmeric roasted turmeric mind you okay ok then we'll do a quarter cup of salt a quarter cup of salt hold on we got a little bowl ok turmeric, oh yeah, I mean this is a recent development for me.

I knew the arm was there. Actually, I never say the wrong thing. We know this about me and we're going to make an eighth of a cup of sugar, so it's only half of a quarter cup. Brilliant. I'm going to have some more Ospa beer. look look at that beer yeah i gotta go so i couldn't find them ross so i found that korean substitute so that's our spice mix our curing agent is salt and sugar everything else It's just a nice aromatic, I don't know. if i said right before everything hansie but you want a piece with the skin ok it helps keep it all together nice then we just coat it all in the salt and sugar we'll wrap it in plastic wrap and then you put this in the fridge because like it's tuesday it'll be done on friday cover it as much as you want to cover er all the phases every part i'll even flip it you know i mean nothing is penetrating through the skin but i have peace of mind i like to cover it a little it's okay and it will help dye the skin a little I don't know it just

makes

me feel better okay we're plastic now okay no big deal let it go soon yeah talk to the boss at 3:30 , that's right, take a little break and get some. -hoo ok they still made you yours claire will now we got our nice plastic wrap ok so close look get a cake tester a needle something thin and pointy and sharp its alright and what we're going to do is put some holes boomer i won't do it with the plastic if you can get through the skin even better ok just do it on the skin side which i like to do just get something like this small perforated unit, that's ok, it doesn't have to be, I just don't.

I don't like things to sit in the liquid, you could do this in a baking dish, put on some paper towels, or some rac. k or something anything you can get above we have our holes in the bottom okay the skin side going down and then you want people to take like two tomato cans you run away you want to press it a little bit and weigh it down and what I'm going to do is fill that in with some . I have these really cool ball bearings. Anything that gives you weight. You could put rocks in there for all I care. the liquid drips in the bottom as he brings it all up keeping it all in there oxygen out of him and it's going to be

gravlax

it's going to be great lemme get my ball bearings but yeah no people steal these hot stuff don't worry will you be a cop?

Will you be a cooperative? Lots of questions today, Hansie. I'm the one with the wire, but you're making me nervous. a taxi driver who shows up and walks nice amazing okay darling see ya gotta go talk to the bobs see you friday oh no where's the ice shovel come on i don't know what guy , germs, signatures, you know, we're living in bubbles. gotta go strong on the weekend ah ok where we left off you're doing gravlax oh yeah you got a bunch of oysters for our lovely friends in island creek skadoodle thanks again door one of these days. our little fish liquid drained off we have turmeric turmeric color so we're going to rinse it off and then I want to add a little bit of pink pepper and a little bit of salt to the outside again and then the real masters are the slicers the people that slice this like they've given me overattacked I had my fish smoked at Greenpoint and they cut it so perfectly it's really an art form you know go pass clean strip so I like a little bit thin you know ok good texture and then if you wanted to cold smoke , now this is where you would let it sit in the fridge for a few hours maybe overnight and that's where you get that nice film formation on the outside and then you would know then you would smoke it at a low temperature like 100 degrees 80 degrees seven as cold as you can you just want the smoke to cling to the outside and not necessarily cook it we're just going to do a little I got these little breakfast rounds really a gradables or Zuri I think it's a hosiery said Audrey Audrey, how would you say that? oh sorry sorry anyway I love these things I eat them for breakfast all the time it has good grains there is some fruit. in it they toast well, you better just don't get me wrong.

I love a bagel. I love a good bialy, but this is a little different and it works really well. bagel to spread some cream cheese or red onion on tle capers, so I'm going to toast a couple of these, put some cream cheese on it and do some salmon. I'll put some pink peppercorns right behind you so we know that, oh yeah, the pancakes are good. cool perfect timing hunziker mr. Hunziker, please come to the principal's office right away, okay, I thought they made a nice little pink and black peppercorn. the instructions there is the right way to open these and this is how you should open them right the animals that just cut it ain't right man package instructions i tend to follow a lot sometimes i step open it doesn't matter yeah i eat nice cereal yeah you know cut that little glue, let it go okay, nothing like that, okay, I'll take a groundhog. go ahead let's do the fish well eh don't they make a little red onion to give a little cut very well half for you half for my friend look we can put it on a small plate just a little little bit of olive oil just a little dress n ice yeah i didn't do any of this big yell andy what did i contribute to your problems?

This is something that is mine. Just my little exercise. Little exercise. Does that look like my cutting board? No, that's my cutting board. What is this? Andy, why is this here? Who put this here? the fit a little lemon yeah take a little bite let us know how it is andy hard too we needed a w hansie after that ginger beer women bae the stupidest thing chris you want a little button to nibble on than liquids just lemon juice, no its fresh but fresh fresh fresh fresh Andy let me taste it - delicious Chris Turnbull work of pink and black magic you have a snack good gravlax easy the bombilla is made in three days here easy to make delicious use it I say five days for you Gaby yeah you know I can make you another one on that Thanks Thanks Gabi easy to let you know easy you know it's a home run sheep oh yeah you know what I showed up with a Brad bring something yeah that's ok I'll bring like chips and salsa onion nope boom gravlax baby i made it myself that's great oh wild alaskan salmon no problem where did you learn about that?

Z lunch is on me feel good machine years from now then come in no you don't have things to do like leave the room we're checking beers but yeah friday baby oh look at that guy he's alright cool out of fresh salt sugar turmeric applied here