一千萬個為什麽

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為什麽鹽漬鱈魚變得耐嚼?

我們最近買了半個鹹鱈魚。我做了一個西班牙食譜(並詢問了一個關於它的問題)。魚的質地非常好(雖然太鹹了)。

這個周末,我的妻子用相同的鱈魚做同樣的西班牙食譜......但肉的質地有嚼勁(她的魚不那麽鹹)。

知道為什麽嗎?我的猜測是這條魚煮過頭了。但我不確定。

最佳答案

Assuming the cod was the same quality as before and you de-salted the fish in the fridge for 24 to 48 hours, then I would also guess overcooking. Rendering the gelatin at 45°C (as suggested in the paper @yossarian uncovered) should prevent the fish from cooking and give enough time to get it into the oil. You can always cook the fish in a separate step after you made the pil pil.

鹽漬鱈魚的現代技術使用較少的鹽並且產生未來考古學家不能食用的產品,因此存放在幹燥涼爽的地方(緊緊包裹在冰箱中)。

轉載註明原文: 為什麽鹽漬鱈魚變得耐嚼?