To Crimp Cod
Ingredients
Directions
Soak small pieces of cod in a mixture of ½ cup vinegar and coarse sea salt for 4 hours.
Cook the cod by boiling, frying, or broiling as preferred.
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
- Is the main protein; the soak firms and seasons its flesh before cooking.
- Vinegar
- Acidity that partly firms the surface of the fish during the soak, changing its texture.
The step that matters
Soaking the cod in vinegar and salt. Soaking for the full 4 hours matters because the acid and salt slowly change the protein structure of the fish. Cutting the soak short leaves the texture and seasoning underdeveloped, while the fish's flavour and firmness depend on that controlled curing time.
“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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