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Salt Capers

post #1 of 9
Thread Starter 
Anyone dealt with them? I've spent numerous hours soaking and changing the water........they are still way salty, what am I doing wrong?
cooking with all your senses.....
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cooking with all your senses.....
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post #2 of 9
I buy brined and salted and use them as and where needed. The brined ones are used straight from the jar, cos i like them that way in salads. Salted get a good rinse and i usually use them with a stuffing for whole fish where the residual saltiness is a bonus.

Dont know what the "rules" are, but if i'm using salted, i usually cook with them and alter the seasoning to suit. I could be way wrong, but it works for me
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #3 of 9
Thread Starter 
I fried a couple and they were still way salty.....
they are gorgeous, but to use them as a garnish or use them without cooking is not possible at this point.
cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 9
Rinse - soak (about 30 minutes) - rinse again - soak again. That's supposed to do it. I usually soak them a third time in either vinegar, lemon juice, or oil after the second soak (and a third rinse), depending on their ultimate destination.

BDL
post #5 of 9
Rinse, soak for a bit, and blanch in white wine. If they are still too salty blanch again.

--Al
post #6 of 9
Thread Starter 
Honestly I was trying to get away from cooking them too much, they are such a nice product......
cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 9
Yeah, I understand that. I rarely use brined capers at home and stick solely to the salted. At work, its the other way around. I personally like the salt and since I use them for myself ( and the Mrs.) I don't worry about the intensity too much because I expect it. What kind of preparation are you wanting to use them for? If you're think a hot dish you could use them to finish a rich, fatty (and under-seasoned) sauce where the salt would be an asset. Fennel and caper buerre blanc, or such.

--Al
post #8 of 9
Thread Starter 
caponata, romanesco, mediterranean platters.....
possibly fried as tuna garnish
cooking with all your senses.....
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cooking with all your senses.....
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post #9 of 9
Mushroom girl! are you talking about caper berries?:D
CHEFED
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CHEFED
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