Portuguese · IV The Method
Portuguese bacalhau (salt cod preparation)
I
Origin
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II
Description
Bacalhau — dried, salted cod — is the foundation of Portuguese cuisine with reportedly over 1,000 recipes. The preparation technique is the critical first step: proper desalting (dessalgue) takes 24-48 hours of soaking in cold water with regular water changes. Under-soaked cod is inedibly salty; over-soaked cod loses its distinctive flavour and becomes bland fresh fish. The transformation from stiff, salt-encrusted board to tender, flavourful protein is a technique in itself. After desalting, the cod can be baked, grilled, fried, shredded, or braised — each of Portugal's regional preparations builds on this common starting point.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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