The recipe
Ingredients
Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Remove the gills and blood from the cod's head and wash it well.
Place the cod's head on a plate.
Cook
Bring water to a boil and add the salt and vinegar.
Add the cod's head to the boiling water and cook until firm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cod's head
- Its flesh firms and turns opaque as the proteins set in hot water.
- Vinegar
- Adds sharp acidity that brightens the mild flavour of the fish.
The step that matters
Cook until firm. Fish proteins tighten as they heat, so overcooking squeezes out moisture and leaves the flesh dry and tough. Check firmness early and stop once the flesh is just set.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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