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DESSALAR EL BACALLÀ

by a 22/12/2013

Per dessalar un bon bacallà, hi ha que posar-lo en aigua i anar-la canviant. Fins aquí, tots d’acord, però si demanes a algú sobre les vegades que tens que canviar l’aigua i el temps, ja no hi està tothom d’acord.

Es veu, que això de canviar l’aigua al bacallà no es el mateix que canviar l’aigua a les olives, que nomes ho fas quant tens pixera.

Aquest any, he comprat una caixeta de bon bacallà, el faré per sant Esteve per que venen convidats i na Cristina no vol que els hi tregui les restes de Nadal, que seria al meu parer el mes adient. Segur que de la cuixa del Brou de Nadal, el bullit, i la cuixa de porc al forn que tenc de segon, en sobra la mitat, i en fer una salsa de porros per carn de porc quedaríem com senyors. O inclòs, fer els canelons que es tradició, pero no, aquest any no, bacallà diu la senyora. Punt.

Jo fa anys que dessalo bacallà, i sempre ho he fet a ull, nomes en dues ocasions, la vaig cagar, pero va ser per excés de confiança, al terme i a la fi, per saber si està be, nomes es te que tastar. Pero vaig veure la formula del professional que me’l va vendre, i li vaig demanar per fer-ho com ell, amb menys maldecaps, total, si te una fórmula exacta, val la pena.

Me la va enviar a traves de fb, i es la següent:

 “¿Cómo desalar el lomo de bacalao troceado superior?

Pasar por agua los lomos de bacalao y quitar la sal de la superficie. Poner en agua y no cambiar el agua hasta que no hayan transcurrido 24 ó 36 horas(depende del gusto del consumidor). Cambiar el agua a las 12 horas, después de haber cambiado el agua esperar 12 horas, y cambiar el agua otra vez, esperar 12 horas más y estará listo para cocinar o congelar para consumirlo mas adelante. En total habremos cambiado el agua 3 veces y habrán transcurrido 48 ó 60 horas.”

 Vos la poso per si algú l’entén, jo com per el que veig, soc un poc curt de gambals, no m’aclareixo.

De entrada, en que quedem? 24 o 36 hores? Collons quines porgueres…. Com si a una formula posis que es igual un dos que un tres. Y si depèn del gust del consumidor, ja no importa rellotge.

Despres de 24 o 36 ??? hores, ja tenim que canviar l’aigua o esperem 12 hores? Per que si el primer canvi d’aigua es a les 24/36 hores i després ho tenim que fer cada 12 hores, i n’indiquen tres vegades, hauran passat 60 o 72 hores si les matemàtiques no em fallen i seran quatre els canvis d’aigua.

Total, que paso de formules i de les matemàtiques, demà dilluns el posaré amb aigua al frigorífic, el deixaré 24 hores, amb açò hi venc t’acord, i després, faré el que me passi per les olives, es a dir, agafaré un troç, el partiré per la mitat, el provaré dues vegades, i decidiré si queda en la mateixa aigua, si la canvio o si el trec, i nomes el sol i la lluna seran els meus testimonis, que de rellotge no en duc ni en necessito.

 I si acaba en fracàs, que crec que no, haver optat per els canalons que es el que toca.

 

From → Estris de Cuina

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