For a recent project, we made a blend of equal parts salt and sugar. We added lemon zest to the mixture and coated loins of 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, removed the cod from its wrapping, and washed off the curing mixture. We patted the fish dry and cooked it in the CVap for 30 minutes, until the cod just flaked. The fish was seasoned and fragrant with a hint of fresh jalapeno. The quick curing imparted flavor quickly and efficiently. A useful technique that is easy to extrapolate and build upon. Ideas in Food: Great Recipes and Why They Work. Maximum Flavor: Recipes That Will Change the Way You Cook. Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table.
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