Folks,
I like salt cod, as an ingredient, a lot. And I can fairly easily buy it in San Francisco. But one thing keeps me from using it more: the 24-36 hour soaking time. Generally, by the time I realize I want to make something with salt cod, it's too late to soak it.
I recently came across a recipe where they have you bring salt cod to a boil in a pan of water, soak it for 20 minutes, dump out the water, and repeat that two times as a "quick" soak. Anybody know if this would work?
_________________ The Fuzzy Chef Serious Chef iz Serious!
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