Loading...
Uploaded by hobartcorporation on Jul 31, 2009
Chef Dave Arnold of the French Culinary Institute demonstrates a Japanese metal-working technique applied to two kinds of fish, using the Hobart 3000 Series slicer.
Education
Standard YouTube License
The cure he uses is similar to a Gravlax cure of salt and sugar. The powder used to bind the fish is "meat glue."
hipslap 2 weeks ago
Load more suggestions
The cure he uses is similar to a Gravlax cure of salt and sugar. The powder used to bind the fish is "meat glue."
hipslap 2 weeks ago