u/Q_Mulative

Parents left me some basa fillets they neglected for years in their top-loading freezer. They're pretty much freeze dried, there's solid ice sticking the fillets together into an ice-chunk, and there's snow in the packaging. Instructions say to defrost and cook to an internal temperature of 74°C.

I'm wondering if I can transfer them to a convection oven at 74°C and just let 'em slowly get to that temperature and just have fish jerky.

Getting a wide range of smells from my ginger bug attempts, ranging from cheesy, to boozy, to something like markers, to cardboard, and sometimes, rarely, like store-bought ginger-ale (with little-to-no bubbling activity). Attempts to make soda have so far resulted in a thick non-carbonated syrup.

I see a lot of advice regarding letting the chlorine out of water before adding, but my city has no chlorine in the tap water. We do have fluoride though.