[Sca-cooks] CAPERS.

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Fri Jan 6 06:16:38 PST 2012

On 01/05/2012 08:28 PM, Stefan li Rous wrote:
> Suey posted:
> <<< When I published this recipe in my blog on December 23rd, I was 
> thinking
> of Stefan who since I have known him has been introduced to capers:
> <http://spanishfoodma.blogspot.com/2011/12/atun-blanco-13th-atlantic-tuna-with.html>": 
> >>>
> Thanks. Interesting.
> The recipe says:
> <<< Strain the capers and pour them over the tuna. >>>
> Okay, what is poured over the tuna? The capers? Or the water the 
> capers are boiled in?

 From the word "them" and the photo, I deduce it is the capers being 
sprinkled over the tuna.

> 7/8 c capers? All I've seen are little jars of capers and the entire 
> jar isn't anywhere near 7/8 of a cup! Or are these fresh capers? Which 
> I've never seen?

That does seem like a lot. I like capers, so I would consider doing this 
anyway, especially if they're blanched to remove excess salt. But as 
there are a couple of apparent minor typos (cook lowly over moderate 
heat?, and at one point a reference to raising or lowering the het) it's 
possible 1/8 could be intended, I suppose, which would give you 1/2 Tbs 
per serving.

> <<< 
> http://spanishfoodma.blogspot.com/2011/12/atun-blanco-13th-atlantic-tuna-with.html
> I received the following comment about the recipe today:
>> Exquisite simple and almost Italian (for the capers!) I think we
>> should take care to choose not very strong capers (something a bit
>> difficult in Spain where this pickles come usually very strong).
> I never thought about the capers being strong or not. I've always
> thought pickled capers are taste of capers when they come out of the 
> bottle.
> Suey >>>
> Which is strong? The vinegar? Or the resulting/original capers?  
> Vinager in the US is almost always diluted to a 5% solution. Perhaps 
> this isn't the case elsewhere?  Or the type of vinegar used would seem 
> to greatly affect the strength of the pickle taste if that is the what 
> is being talked about.

In my own experience, capers are salted, either dry-packed with salt, or 
in brine. I don't think I've ever seen them in vinegar.


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