Useful timings and temperature for the Demeyre smoking pan. And a look at smoked cod.
1. Place the pan on a large induction ring and L10 and heat with the lid off until water balling happens.
2. Put 10g chips in the bottom, put the plate over the chips and the lid on. Reduce to L8.
3. leave for 4 minutes; Use the IR to check the outside temperature at the base, should be about 200-215?C.
4. Put the fish or other item in, with a thermometer in the centre.
Cod done to 45?C centre takes about 13 minutes. and as Roca suggests, it's only just about warmed through. Most diners would want it done better than that. It's only just stopped being translucent.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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