lox & gravlax - dry v. wet cure
Hi, all!
So I’ve been making lox for a long time now, and being of eastern European Jewish background, I make it the way that more closely matches the way I ate it as a child, and that involves a dry cure. Pack in salt, sugar, and flavourings, press to Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude