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USEFUL INFORMATIONS |
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How to soak the codfish
The process of eliminating the excessive salt from the inside of the codfish, intended to return its taste. Its contact with water, preferential cold, makes the salt dissolution precipitate in the liquid. Logically it is necessary to change the water and repeat this process twice because the water reaches a certain concentration and the salt dissolution stops. When we repeat the process it is with new water, without superposition of the codfish and with its skin turned up. In the second part of the process, the salt concentration is equal on the inside and outside of the codfish. In the summer, we can join some ice in the water or soak the codfish inside the refrigerator.
Special ............................... 48 to 50 hours
Large ................................ 40 to 48 hours
Grown and current ............... 30 to 36 hours
One Advice
Is not advisable change the last two waters about two hours before the codfish boiling. If the salt disappears too fast, the water does not have the necessary time to reintegrate the codfish and it starts making the opposite effect, leaving the codfish withered.
We can not forget the codfish skin because it is the secret of connection of the sauce from many plates.
Select strips of codfish – Put the select strips of codfish in a strainer and place it in fluent ice water during 10 minutes.
The ideal method to prepare this codfish is to place it in cold water and then cook it in soft fire. Before it boils, became visible a white foam in the surface and that indicate us that the process is complete. It must never start to boil.
How to conserve the codfish
Immediate use – After the codfish been in water, it must be dry with a clean cloth and binding it lightly. Keep the codfish in the refrigerator.
Freezing – After cutting the dry codfish in slices, introduce them in sacks and place the sacks in the freezer.
How to distinguish the real codfish
The real codfish (Gadus Morhua) is large and permit the cut in loins. The tail of the fish must be almost straight or lightly curved to inside, with one uniform colour. Its colour is “straw” and never excessively white. It must be well dry or, when you handle firmly the codfish by the “head”, and loose the tail free, must remain nearly straight, without double. The moisture will make the codfish double “falling” low.
- Always ask the type of codfish and its classification.
- Verify if the codfish is well primed and well cured. It must be clean,
without dark spots and completely dry.
- You can keep the dry codfish inside a plastic sack with one lemon, on
the less coldest part of the cooler and you will see that it doesn’t
release any smell.
- Cover the codfish with boiled milk and leave it in this preparation
for some minutes, it will retire the salt as quick as you need.
- Never leave the codfish cooking in boiled water.
In a plate where the codfish is the principal ingredient, one portion of 150g can
be more than enough. You can not forget that the codfish must be placed in
water and that would increase his weight.
How the codfish must be cooked
The baking process on which the codfish, by the activity of heat, begins its cookery transformation, once fitly recuperated the texture and original composition. It must be cook in boiling water, without being to exhaustion, to lose not the gelatine that gives him the good taste.
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