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Post by Deleted on Feb 4, 2012 18:35:38 GMT
I was thinking the same thing. I need to be able to control the salt myself. If I did suddenly find myself with such an item, I think that I would soak it for several hours in water (maybe changing the water once or twice) before cooking it. Here I buy salt pork every now and then and I almost always regret not getting rid of as much of the salt as possible before cooking it. I have reached the point on items salted against my will that I might even start rinsing bacon before cooking it in the future.
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Post by mockchoc on Feb 4, 2012 20:51:19 GMT
Kerouac. I shall soak it now. I'm not supposed to have much salt due to blood pressure anyway.
I think I'm going to love this after reading bixa recipes. I still hope the stock will be good though.
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