SC - Salted meat
Uduido at aol.com
Uduido at aol.com
Mon Jun 30 17:36:44 PDT 1997
In a message dated 97-06-30 12:19:50 EDT, you write:
<< Other possibilities include beating the meat with a mallet to tease some
of the fibers apart, which would not only tenderize but serve to
increase the exposed surface area and make the desalting easier. >>
Egads! Reminds me of those dried stockfish that you can find in Jewish
markets in N.Y. I have one (or rather half a one) hanging in my kitchen that
is at least 13 years old. I just cut off a piece whenever I am in need of
emergency fish stock. Pound it to death. Soak it. Pound it some more, Soak
it. etc. Makes great stock but I wish I could justify getting a new one. :-0
Lord Ras
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