Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Friday, 1-Jun-2007 14:08 Email | Share | Bookmark
Kitchen Conundrum--fascinating facts to fibrillate your follicle

Bacalao Espanol -- Spanish Salted Cod

The day or two before the fish is to be used, rinse and cut the fillets into approximately 4-inch pieces or the size called for by your recipe. Place them in a large bowl and cover by at least 2 inches with cold tap water. Soak the codfish, refrigerated, for 16 to 24 — even 36 hours if need be — changing the water several times to re-hydrate the fish and remove some of the salt.

Near the end of the soaking period, taste a small piece of the fish. If it is still too salty for your taste, change the water again and soak it longer. Remember that salt can always be added back in at the end of cooking, but if too much salt remains after the presoak, the finished dish will be irredeemably salty. At the end of soaking, the fish should have a mild taste of salt. There is a fine line between removing too much and not enough of the salt. If the fish is oversoaked, flavor is lost resulting in a tasteless piece.

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