[Sca-cooks] Capers caper

[Philip W. Troy & Susan Troy]

Nicolas Steenhout wrote:

> At 12:13 PM 08/28/2001 -0400, you wrote:
>
>> How would you describe the taste of capers since I haven't had a caper
>> before
>
>
> They are somewhat salty and vinegary.  Capers in and off themselves tend to
> take in the taste of the "juice" they've been put in to marinade


Some capers are dry-cured, basically packed in salt, and they usually need to be rinsed and/or soaked before use, unless you like them really salty. Some are pickled in brine, which develops a slight lactic fermentation, and an accompanying slight sourness as with half-sour pickles. Regardless, all the capers I've ever encountered have a slight mustardy flavor in addition to the herbal perfume and the salt.



Adamantius

--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
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let him get away with it, it's going  to continue." -- Joe Torre, 9/98