SC - Amazing find! (OOP)
Maureen Martin
mlmartin at freewwweb.com
Tue May 18 21:57:19 PDT 1999
On Tue, 18 May 1999, Oughton, Karin (GEIS, Tirlan) wrote:
> When you use the canned/packet preserved leaves, do you soak them first to
> get rid of the salt? The reason I'm asking is the one time I made dolmades
> we didn't soak the leaves ( if you should) and the whole dish was
> *incredibly* salty - almost to the point of inedibility.
>
> k.
I take mine out of the jar, and rinse them very well in a collander. Lots
of running water. I don't soak them, I want the salt to run away.
Isobel fitz Gilbert
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list