smoking
In the docks of Copenhagen is an old smokehouse which used to provide smoked salmon and halibut for all of Europe. The fish here arrives …
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By Ben Reade
Filed under: general
Tags: Danish Food, Danish Gastronomy, Denmark, fermentation, food fermentation, Food Lab, Food Laboratory, Food Research, Gastronomic Laboratory, Gastronomic Research, home made smoked salmon, home smoking, how to smoke salmon, miso, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, Rene Redzepi, Research and development, salmon recipes, Scandinavian Food, Scandinavian Gastronomy, smoked salmon, smoking, smoking salmon
Comments: Add a Comment
Filed under: general
Tags: Danish Food, Danish Gastronomy, Denmark, fermentation, food fermentation, Food Lab, Food Laboratory, Food Research, Gastronomic Laboratory, Gastronomic Research, home made smoked salmon, home smoking, how to smoke salmon, miso, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, Rene Redzepi, Research and development, salmon recipes, Scandinavian Food, Scandinavian Gastronomy, smoked salmon, smoking, smoking salmon
Comments: Add a Comment
Tag: smoking salmon