there is a basic rule: ‘more oil, more sauce’. Cod (dry) cooked (never fry) (this technique is called confit cooking at low temperatures between 53-60 degrees Celsius) in hot olive oil, and while preparing to go there moving the crockpot for emulsify the oil (bind the sauce) and form the gold-colored sauce.
Yeah, you have to wobble it. I have tried but am not sure that I actually got it to emulsify properly.
I is clearly out of the salt cod loop. Do you wobble it before or after it’s been in the loo?
i’ve been reading about confit,
my mission for the weekend is to confit galore.
I had to google that Emma.
Feeling more knowledgeable now. 🙂
awwww, poor Basil!
Confit of duck, now I have heard of that. Not salt cod, though.
But yay the otter. 🙂
Confit of salt cod? sounds disgusting!
Where’re my manners ?
Commiserations to the Chundie Scottish contingent/
BBC 4, Reggae until 4am. A ‘nighter then.
Some questions are asked way too late.
Lordy saw the Specials when they were still the Coventry Automatics, even when they were the Specials Terry Hall looked about 12 Squeaking with love for this.
About turns or shittin himself cos this was meant to to be joke? And just what is that shade of lip shimmer?
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