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Lachs selbst beizen

(1)
Lachs selbst beizen
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Lachs selbst beizen

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Customer evaluation for "Lachs selbst beizen"
From: On: 13 Dec 2020

Guter Ansatz, ein Kritikpunkt

Man verzeihe mit dass ich hier einem Punkt deutlich widerspreche. Tiefgekühlter Lachs eignet sich nur sehr bedingt zum "trockensalzen", durch die Verletzungen der Zellmembranen beim Einfrieren (Ausnahem: Schockgefrostet) verliert der Lachs zu viel Zellflüssigkeit. ansonsten ist das Rezept gut, wenn weißer Zucker durch Rohrrohzucker ersetzt wird schmeckt es noch feiner.

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