On food and cooking the science and lore of the kitchen ( PDFDrive ) 464
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whataconcentratedvealstockistothe
French:aconvenientflavorbaseformany
soupsandsauces.Itcontributesitsmonthsof
flavor-makinginamatterofmomentsinthe
formoffineshavings.Forthebasicbroth
calleddashi,coldwaterisbroughtjusttothe
boilwithapieceofkombuseaweed,whichis
thenremoved.Thekatsuobushishavingsare
added,theliquidbroughtagaintotheboil,
andpouredofftheshavingsthemomentthey
absorbenoughwatertofalltothebottom.The
broth’sdelicateflavorisspoiledbyprolonged
steepingorpressingtheshavings.
SmokedFishTerminology
Kippered
Herring,guttedandsplit,coldherring
smoked
Bloater,
Herring,whole,coldbokking
smoked
Buckling Herring,whole,hot-smoked
Sild Herring,immature,whole,hot-smoked
Red
Herring,gutted,unsplit,coldherring
smoked
Brisling Sprat,immature,whole,hot-smoked
Finnan
Haddock,gutted,split,coldhaddie
smoked(peat)
Norwegian/Scotchsmoked Salmonfillets,
salmon;“Nova”
cold-smoked
MarinatedFish
Inchemicalterms,anacidisasubstancethat
readilyreleasesfreeprotons,thesmall
reactivenucleiofhydrogenatoms.Waterisa
weakacid,andlivingcellsaredesignedto
operatewhilebathedinit.Butstrongacids
floodlivingcellswithmoreprotonsthanthey
canhandle,andcrippletheirchemical
machinery.Thisiswhyacidsaregoodat
preservingfoods:theycripplemicrobes.In
thecaseofacidifyingfish,ahappyside
