stuffed grape leaves (was Re: SC - rocotti and cottage chease leftovers?
Peggy A. Stonnell
izzie at vcn.bc.ca
Tue May 18 21:43:57 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
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