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Old 10-13-2013, 08:20 AM   #51
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When you say quark, do you mean farmers cheese?
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Old 10-13-2013, 08:21 AM   #52
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Commercial blast freezing is not the same as do-it-yourself freezing.
What does that have to do with anything?
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Old 10-13-2013, 09:49 AM   #53
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What does that have to do with anything?
The Blast Freeze process requires that food be reduced from a temperature of +70C to –18C in no more than 240 minutes. Much colder and faster than the domestic freezer even on fast freeze and in more hygienic conditions that are possible even in the best run domestic kitchen so less damage to the food and it will keep longer.

Because the domestic freezer freezes more slowly and the food takes longer to reach the safe temperature there is more opportunity for deterioration, which is why food frozen at home doesn't keep, or shouldn't be kept, as long as commercially frozen food.
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Old 10-13-2013, 09:57 AM   #54
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When you say quark, do you mean farmers cheese?
Don't know what "farmer's cheese" is but quark is very similar to the soft cheese you get when you strain unflavoured and unsweetened yoghourt overnight through muslin. In fact, if you can't get hold of quark you can use the yoghourt cheese as a substitute.
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Old 10-13-2013, 02:20 PM   #55
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Quote:
Originally Posted by Mad Cook View Post
Don't know what "farmer's cheese" is but quark is very similar to the soft cheese you get when you strain unflavoured and unsweetened yoghourt overnight through muslin. In fact, if you can't get hold of quark you can use the yoghourt cheese as a substitute.
Yup.

According to https://en.wikipedia.org/wiki/Farmer_cheese, farmer's cheese is pressed cottage cheese. A big difference is that farmer's cheese is made with rennet and quark is clabbered using a lacto bacillus that grows at lower temperatures than the one that produces yogourt, though apparently commercially made quark in Germany is sometimes made with rennet.
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Old 10-13-2013, 08:07 PM   #56
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The Blast Freeze process requires that food be reduced from a temperature of +70C to 18C in no more than 240 minutes. Much colder and faster than the domestic freezer even on fast freeze and in more hygienic conditions that are possible even in the best run domestic kitchen so less damage to the food and it will keep longer.

Because the domestic freezer freezes more slowly and the food takes longer to reach the safe temperature there is more opportunity for deterioration, which is why food frozen at home doesn't keep, or shouldn't be kept, as long as commercially frozen food.
That's all fine, but I do freeze it at home in my freezer.
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Old 10-17-2013, 08:36 AM   #57
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That's all fine, but I do freeze it at home in my freezer.
i do too charlie & i haven't noticed any real deterioration in texture or quality either.i think it's because
a)salmon is an oily fish & like most oily foods takes freezing better than non oily.
b)part of the smoking process is brining which extracts moisture,the smoking extracts more & therefore there is less moisture to turn to ice crystals which in turn means less damage on thawing.
right charlie,i have to lie down,you have no idea how much it hurt my head trying to be sensible on that reply!!
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Old 10-17-2013, 08:38 AM   #58
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Well, looky here!
Howdy Harry!
How you been ol' Hoss?
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Old 10-17-2013, 08:42 AM   #59
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'ang on a minute...are we talking lox or smoked salmon here?
i thought lox was a brined fillet of salmon & smoked salmon was,well,lox that is then smoked.ok,bomb chucked.................!!
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Old 10-17-2013, 10:01 AM   #60
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Well, looky here!
Howdy Harry!
How you been ol' Hoss?
well looky here yerself hoot me old mucker!!
i'm good thanks matey!! how's you?i trust you,mrs hoot & all the little hoot's are well too!
i'll raise a glass or two of wild turkey & toast your health this evening my friend....any excuse eh hoot !!
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