- Title Pages
- One The Science of a Grilled Cheese Sandwich
- Two Sound Appeal
- Three Mediterranean Sponge Cake
- Four Spherification
- Five Konjac Dondurma
- Six Stretchy Textures in the Kitchen
- Seven Moussaka as an Introduction to Food Chemistry
- Eight The Sticky Science of Malaysian Dodol
- Nine The Perfect Cookie Dough
- Ten To Bloom or Not to Bloom?
- Eleven Bacon
- Twelve Scandinavian “Sushi”
- Thirteen Maximizing Food Flavor by Speeding Up the Maillard Reaction
- Fourteen Lighten Up!
- Fifteen The Meringue Concept and Its Variations
- Sixteen Why Does Cold Milk Foam Better?
- Seventeen Ice Cream Unlimited
- Eighteen Egg Yolk
- Nineteen Ketchup as Tasty Soft Matter
- Twenty Taste and Mouthfeel of Soups and Sauces
- Twenty-one Playing with Sound
- Twenty-two Baked Alaska and Frozen Florida
- Twenty-three On Superb Crackling Duck Skin
- Twenty-four Sweet Physics
- Twenty-five Coffee, Please, but No Bitters
- Twenty-six Turning Waste into Wealth
- Twenty-seven Restructuring Pig Trotters
- Twenty-eight Innovate
- Twenty-nine Eating Is Believing
- Thirty Molecular Gastronomy Is a Scientific Activity
- Thirty-one The Pleasure of Eating
- Thirty-two On the Fallacy of Cooking from Scratch
- Thirty-three Science and Cooking
The Raw Story
- (p.83) Twelve Scandinavian “Sushi”
- The Kitchen as Laboratory
Louise M. Mortensen
- Columbia University Press
This chapter describes the origin and preparation of the raw cured fish consumed in Denmark and the other Scandinavian countries. Salmon and herring are among the most popular fish eaten without any prior cooking. Herring is commonly eaten smoked and salted. Once salted, the herring is prepared by steeping it in water and marinating it in sugar, spices, and vinegar. A pressed form of salted and fermented salmon was developed in Scandinavia in the Middle Ages, today known as gravlax, gravadlax, or lox in English-speaking countries. It is produced by sprinkling salt, sugar, and dill on the fish fillets and refrigerating them for a couple of days. The curing techniques of drying, salting, and smoking date back many hundreds of years and were invented to extend the shelf life of fish and other food. Such handling of the fish not only prolongs the shelf life but also changes the texture and flavor of the product.
Columbia Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.
If you think you should have access to this title, please contact your librarian.
To troubleshoot, please check our FAQs, and if you can't find the answer there, please contact us .