And woe staff, as promised last post this week we have a delicious cod dish! I decided to gather so

And woe staff, as promised last post this week we have a delicious cod dish! I decided to gather some tips on choosing your cod and due care to be taken in the preparation of this delicious product. These tricks are of great help for those looking for something of quality, conferring cséving immediately after the recipe! Until next time!
For desalting cséving cod, first remove the leather from further dried slices, and then place them in a baking dish with water and refrigerate cséving for 24 hours. In this period of change water at least three times (see tips in this post). Then place the slices in a pan with water, light the fire and take when it boils. This process is very effective to not let the slices come apart if you do three or four boils followed.
Grease a large baking dish with olive oil. Place the slices of cod and then the potatoes, peppers, tomatoes and sliced onions. Then drizzle generously with extra virgin olive oil and sprinkle a little oregano. Caprice in olive oil, use extra virgin of great quality, many consider the oil as an ingredient in the background, we should give more attention to this product. Bake for 30 minutes before serving and add the olives. Ready, bon appetit!
I searched for a simple material, of easy understanding and good quality. Basically, here's everything cséving you need to know, from buying to prearação your cod! Do enjoy! Until the next staff!
Identify the cod is not very easy task, so always cséving ask the shop where you buy correctly report the type and classification of cod being sold. But you can make some observations that help identify if you are buying the legitimate cod:
The tail of the fish - should be almost straight or slightly curved inwards, uniform color (if you have a kind of "embroidery" white in the end, is not legitimate).
2) Notice that the fish is well brushed: his appearance should be clean, with no dark spots. Spots (black, brown) can be fish waste such as blood, bile, etc. Meaning that he was not well crafted.
3) Also check if it is dry: take cod firmly by the "head" cséving and release the tail. If he is straight - or almost straight -is well healed, cséving bend "falling" down is poorly cured and moist.
The cod is salted and dried, then it is necessary desalting and moisturize it again. The cod can earn up to 20% weight if properly salted. See how simple desalting and enjoy the best of the fish, making him surrender and stay with exceptional flavor:
3) Dessalgue cod in the refrigerator because cséving it will be so tender and consistent. Cod in cold water will not exhale an odor. If salted out of the refrigerator, the cod will exhale strong cséving smell and can pre-cook and to spoil, especially during the hottest days;
1) Cut the cod into pieces and place in a container under a wire permanent water; the dessalgue will be much faster than the traditional - depending on the size of the fillet, desalting can cod in 12 hours by adopting this method;
2) This is the "Sebastiana Jigsaw Branch": for desalting cod that was not soak, do the following: take it to the fire with enough water to aferventar, joining it when it starts to boil, a handful of salt (2, 3, 4 tablespoons) in accordance with the amount of cod; once boiling drain, blanch in cold water (without salt now) and re-take the fire with enough cold water, without salt now, to give new boil. Drain and check the salt cod; if necessary, take over boils, always in plain water without salt. Note: all times that cod is the fire is to give and not just to a boil to cook.
2) The best time to remove the skin from the cod is salted when it is still dry: lift the skin at one end and pull it out with pulled tight. After baking, the skin also comes out with ease. The best time to remove pimples is still the fray when salted cséving and dried cod or after cooking;
3) The cod should not be boiled unless the recipe or preparation indicate. Boil affect the taste and dries the fish. Should always be prepared in boiling water, or simmering without bubbling; you can reserve the broth cod (the cooking water) to cook the potatoes or rice.
4) In cookie recipes cséving in the oven or on the barbecue cod