SC - Rose Water perishable?

Wed Jan 17 18:17:51 PST 2001

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In a message dated 1/17/01 6:36:48 PM Mountain Standard Time, 
baronsig at peganet.com writes:

>     Yes, we do the same thing down here with wild alligator. The farm raised
> stuff is pretty mild, but the gators taken in the field can be pretty fishy,
> so we soak them in a mix of buttermilk and finely sliced onions. Takes the
> gaminess right out, and leaves a more delicate flavor.
>     I suspect the butterfat leaches out some of the objectionable oils, and
> the lactic acid begins a slow digestive process which aids the cooking.
> 
>     Sieggy
> 
> 

I have also learned (much to my husbands delight) that soaking fish in salt 
water for about 1/2 hour removes some of the fishy taste and all of the fishy 
smell associated with cooking them.  

Constance

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<HTML>In a message dated 1/17/01 6:36:48 PM Mountain Standard Time, 
 baronsig at peganet.com writes:
 
 
 <BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">    Yes, we do the same thing down here with wild alligator. The farm raised
 stuff is pretty mild, but the gators taken in the field can be pretty fishy,
 so we soak them in a mix of buttermilk and finely sliced onions. Takes the
 gaminess right out, and leaves a more delicate flavor.
    I suspect the butterfat leaches out some of the objectionable oils, and
 the lactic acid begins a slow digestive process which aids the cooking.
 
    Sieggy
 
 </BLOCKQUOTE>
 
 I have also learned (much to my husbands delight) that soaking fish in salt 
 water for about 1/2 hour removes some of the fishy taste and all of the fishy 
 smell associated with cooking them.  
 
 Constance</HTML>

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