[Sca-cooks] salt cod

[A. F. Murphy]

 OK, when I freeze things in my refrigerator freezer they sometimes get
soggy. Of course, it is not (by any stretch of the imagination) frost free,
and I think that makes a difference. I'm willing to believe a chest freezer
is different, but I've never had one.

And, as for weather, when my parents moved inland, I had trouble getting
used to how dry the winters were. Here on the coast, we go from hot and
humid to cold and damp. So, even outside of Texas, your own climate will
vary.

But I had also been wondering that about salt cod. It is sold in
refrigerated cases, but is that just for long term, would it be OK to have
it unrefrigerated for a few days, for an event, for instance?



Anne

> [Original Message]
> From: Ted Eisenstein <Alban at socket.net>
> To: <sca-cooks at ansteorra.org>
 > Date: 11/28/01 3:02:13 AM
> Subject: Re: [Sca-cooks] salt cod
>
>
> >Okay, if it is dried, salted cod, why are you keeping it in the
> >freezer?
> >
> >Doesn't the moisture in the freezer tend to rehydrate the cod?
>
> Errr, no. Freezing tends to dehydrate, not rehydrate: a local book
> restorer (who's also a quadruple peer. . . ) recommends that, for old
> books that smell of mildew, you put them into an open baggie,
> sprinkle some baking powder into the baggie, and then shove
> the whole thang into a chest freezer. It all gets very cold, drives
> the moisture out of the book and into the baking powder.
>
> I was about to say, "Think, Stefan. Isn't it always a lot drier when
> it goes below freezing than it is during high summer?" - but you
> live down in Texas, where there is no difference in temperature.
> <grin>
>
> (Seriously: chest freezers are cold and dry.)
>
> Alban
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