Quote:
Originally Posted by mensplace
How about some of the Basque or Portuguese uses like bacalao stew
|
Yum on that! And Tacos! I brought up some MasaHarina and have a tortilla press.
We do a 2, 6, and 12 hr salt. Depending on the dish. Only the 12hr needs a 12hr
rinse/soak
and a couple hours in a milk bath. Would make a good Bacalao.
1-2 hr is what most of the Fish-n-Chip places do. Pulls out some moisture and firms up
the fillet. Not salty at all rinsed. Only after the 12hr brine does the salt really penetrate.
3 day pickle for the beginnings of SaltFish. Did that a few yrs ago. Need some good
windy, dry days for that.