I wanted to make baccala for Christmas this year from scratch. We just finished the salting and soaking processes and I’m curious who else has had a similar experience.
Threw out 1/3 or so of the fish, some had some slightly reddish areas, some overly brown, maybe we were too cautious?
We salted for 48 hours, wrapped in mauslin for 24 hours, and soaked in water for 48 (changing water twice a day). Should we have salted for longer?
[link] [comments]
from AskCulinary https://ift.tt/3EtXr0v
Comments
Post a Comment