Gravlax, also called gravad lax, is a traditional Nordic dish which uses salt and sugar to cure the salmon. Various herbs are used to give flavor to the salmon, typically white pepper and dill, and the salmon is eaten raw after the curing process is finished. Note: because the salmon is never cooked, keeping preparation surfaces and tools especially clean throughout the process is highly recommended. Use high-quality salmon if possible, acquired from a trustworthy source. Using farm-raised salmon is recommended, due to a lower chance of health issues. Although the chance of parasites is not high to begin with, you can reduce the risk further by freezing the salmon first, then defrosting it. Use a pair of tweezers or a small knife and fork to remove the scales and bones of the fish. Leave the dark skin beneath the scales attached to the rest of the salmon. These cuts allow the spice mixture to soak into the salmon, giving it more flavor and better preservation. Chop up one bunch of dill, or about 8 tbsp (120 mL), and crush 1 tsp (5 mL) white peppercorns. Mix these into 3 oz (85 g) sugar and 4 oz (120 g) salt. Experienced gravlax chefs will vary the ratios of these ingredients to suit their tastes, but the large quantities of sugar and salt are important so the salmon is properly cured. Heap the spice mix onto the salmon fillets, turning the salmon to make sure it is exposed to the mixture on all sides. Place the salmon in a glass or stainless steel container, touching the salmon fillets together on the pink flesh side, rather than the dark skin side. Cover completely with plastic wrap, then press the fish down with any heavy object, such as a brick. During this time, the salt and sugar should melt into the salmon, adding a stronger flavor. If you are not comfortable preparing raw food, you may wish to move the fish directly to the refrigerator instead, reducing the risk of bacterial growth. Move the salmon to the refrigerator, keeping the weight on top of it. The longer you keep it there, the stronger the flavor will be, and the drier the fish will get. Try testing it every 24 hours to see if you enjoy the flavor. Once the salmon has achieved the flavor and texture you prefer, take it out of the container. Scrape off all the spices, and discard any liquid that has been created. This common pairing with gravlax can be found at scandinavian food stores. Alternatively, you can make it yourself using the ingredients for the "sauce" listed beneath the gravlax recipe. Mix the mustards, sugar, and vinegar together first, then pour the oil slowly into the mix while stirring. Once it has reached a mayonnaise consistency, stir in the chopped dill and season with white pepper and salt to taste. Rye crackers or rye bread are another common food served together with gravlax.
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One-sentence summary -- Use this recipe to preserve the salmon to eat raw. Start with fresh, farm-raised salmon. Remove the bones and scales. Make several shallow cuts in the skin. Mix the dry ingredients together. Cover the spices with salmon. Weigh down the salmon. Leave at room temperature for six hours. Refrigerate the fish for one to three days. Remove the salmon from the container. Serve with mustard dill sauce.

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A: Consider moving to a cheaper neighborhood. Find a roommate Negotiate Save on home ownership. Find housing assistance in your area.

Article: Do not disturb the pot or stir for 30 minutes. (1.27cm) cubes, and then let them sit for 15 minutes while stirring intermittently. wide (2.5 to 5cm) and place them in water at a temperature of 180F (82C). Use wooden spoons to stretch and turn the curd until it is stretchy. After a period of 24 hours, take the cheese out and let it dry.
Question: What is a summary of what this article is about?
Pour the milk into a large pot and heat until it reaches 90F (32.2C). Add the yogurt and keep the heat at a constant temperature for 15 minutes while stirring. Put the rennet tablet in the pot and continue to mix for about 4 to 5 more minutes. Cover the pot and continue to keep the temperature constant. Chop the curds that have formed into 1/2 in. Raise the temperature gently to 118F (47.7C) over the next 45 minutes, then let the temperature remain at 118F (47.7C) for a constant 15 minutes. Reserve the whey, and put the curd into a flat, warm pan and turn it over every 15 minutes for a total period of 2 hours. Cut the curd into strips that are 1 to 2 in. Take the curd out of the hot water and form it into a ball, then place it in water at a temperature of 40F (4.4C) for about 1 hour. Make a salt brine and place the cheese into it. Finished.