No Stupid Questions
No such thing. Ask away!
!nostupidquestions is a community dedicated to being helpful and answering each others' questions on various topics.
The rules for posting and commenting, besides the rules defined here for lemmy.world, are as follows:
Rules (interactive)
Rule 1- All posts must be legitimate questions. All post titles must include a question.
All posts must be legitimate questions, and all post titles must include a question. Questions that are joke or trolling questions, memes, song lyrics as title, etc. are not allowed here. See Rule 6 for all exceptions.
Rule 2- Your question subject cannot be illegal or NSFW material.
Your question subject cannot be illegal or NSFW material. You will be warned first, banned second.
Rule 3- Do not seek mental, medical and professional help here.
Do not seek mental, medical and professional help here. Breaking this rule will not get you or your post removed, but it will put you at risk, and possibly in danger.
Rule 4- No self promotion or upvote-farming of any kind.
That's it.
Rule 5- No baiting or sealioning or promoting an agenda.
Questions which, instead of being of an innocuous nature, are specifically intended (based on reports and in the opinion of our crack moderation team) to bait users into ideological wars on charged political topics will be removed and the authors warned - or banned - depending on severity.
Rule 6- Regarding META posts and joke questions.
Provided it is about the community itself, you may post non-question posts using the [META] tag on your post title.
On fridays, you are allowed to post meme and troll questions, on the condition that it's in text format only, and conforms with our other rules. These posts MUST include the [NSQ Friday] tag in their title.
If you post a serious question on friday and are looking only for legitimate answers, then please include the [Serious] tag on your post. Irrelevant replies will then be removed by moderators.
Rule 7- You can't intentionally annoy, mock, or harass other members.
If you intentionally annoy, mock, harass, or discriminate against any individual member, you will be removed.
Likewise, if you are a member, sympathiser or a resemblant of a movement that is known to largely hate, mock, discriminate against, and/or want to take lives of a group of people, and you were provably vocal about your hate, then you will be banned on sight.
Rule 8- All comments should try to stay relevant to their parent content.
Rule 9- Reposts from other platforms are not allowed.
Let everyone have their own content.
Rule 10- Majority of bots aren't allowed to participate here.
Credits
Our breathtaking icon was bestowed upon us by @Cevilia!
The greatest banner of all time: by @TheOneWithTheHair!
view the rest of the comments
Low heat for long time = safe
High heat for short time = safe
High heat breaks down more compounds in meat and makes colors change
This really shouldn't be the top rated comment. Cold smoked salmon is smoked at 15-25°C for about half a day. If temperature were the key, you would achieve the same effect by just placing it on the countertop overnight.
I didn't realise how complex this was! So with hot smoked salmon, the temperature is hot enough to kill bacteria but not denature the protein (so it still looks 'raw'). Cold smoked doesn't cook the fish but imparts the smoky flavour, and it's made safe to eat by other preservation methods? (as per @[email protected]'s comment)
Well, smoking is a wide variety of processes and very food dependent, but hot smoked food is usually cooked. For example, if you buy Alaskan smoked salmon, they look cooked and a bit jerky like; similarly, for Texas style smoked briskets, the meat is cooked slowly over a couple of hours inside a smoker.
Maybe it would be easier to watch a video on cold smoked salmon to see how the process works.
Yes, @[email protected] is correct (sorry, I haven't figured out yet how to link usernames). Hot smoked food usually doesn't keep for more than a few days, if that, because it is cooked. AFAIK, in cold smoking, the smoke itself even has a preserving effect because it kills surface bacteria and dehydrates the outer crust, but the fish is also salted or brined. As noted in other comments, there are a wide variety of different techniques. Note: I'm not an expert, so I may be off on the details. I just used to work next door to a smokery and chatted with the owners sometimes.
Oh don't worry, you did it right!
It's salmon, you can eat that thing raw if you like, like beef too, just that with salmon you have to fully freeze it once to kill potential parasite worms.
Safe is a spectrum, I suppose. I eat rare beef and runny eggs, but there’s always a safety warning at the bottom of the menu. Still, the level of “safe” is a function of both temperature and time, at least according to the USDA.
Runny eggs are normal eggs I think, who boils them to the full hardness?
I mean sure it's raw beef, bacteria will love it but as long as it's fresh and well handled it can totally be eaten raw, unlike pork or chicken for example. I don't mean rare, I mean raw, fully uncooked. Steak Tartar or carpaccio for example, two absolutely delicious meals.
According to my experience most people do like their eggs hardboiled. Personally I hate it, but I always have to specify and then I get hardboiled anyway.
Even those can be eaten raw in the right circumstances. Just ask a German for Mettbrötchen
Your and my threshold for acceptable risk seems to be similar. But we’re taking a risk. If you graph that risk, it lowers predictably based on time cooked, and the rate at which it lowers increases at higher temperatures. That was my only point, and I’m not sure if you’re disagreeing or just providing anecdotes and your preferences.
That doesn't apply if the temperature is below what's needed to kill bacteria and cold smoked salmon is smoked at temperatures too low to kill bacteria. Smoking inhibits bacteria growth a bit, but it's mostly the curing that does it, and neither kill bacteria, it just slows it and allows healthy bacteria to take hold.
There's also hot smoked salmon which is low and slow and above kill temp, but that has a much more cooked texture so op is probably talking about cold smoking. Cold smoking is riskier to do at home for these reasons and store cold smoked salmon is carefully controlled.
So how does low heat kill bacteria and make it safe? Why do people generally cook smoked haddock but not smoked salmon - different bacteria?
The same ways extreme temperatures would kill you faster the more extreme they are.
I don’t know about the difference between those two fish, but I suspect it’s more to do with texture and flavor than safety.
Oh, with a knife. Got it.
This is correct generally but doesn't apply in this case