For a recent project we made a blend of equal parts salt and sugar. We added lemon zest to the mixture and coated loins cod. After applying the seasoned mixture we topped the cod with sliced jalapenos. We wrapped the loin in plastic wrap and vacuum sealed the fish. We refrigerated the fish for 4 hours. We removed the cod from its wrapping and washed off the curing mixture. We patted the fish dry. We cooked the fish in the CVap for 30 minutes, until the cod just flaked. The fish was seasoned and fragrant with a hint of the fresh jalapeno. The quick curing imparted flavor quickly and efficiently. A useful technique that is easy to extrapolate and build upon.
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January 15, 2005
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