Hey folks - wondering if anyone here has any experience with salt cod to the extent of experimenting with a buttermilk soak. I know, have prepped, and eaten it a good bit. Even in Italy - where the preparations were excellent to the point of ecstatic 
So I had some thoughts as I am trying to replicate a leek, cipolini, light fresca tomato sauce, caper, braise then flash grill presentation and wanting to soften up the bacalao
I have a little more than the simple salt extraction soak. I know that a braise will/should work some of that out but thinking that a dunk overnight in buttermilk will help loosen the protein up a bit more.
Anyone ever do a milk or butter milk prep?
Figured I'd ask - probably going to give it a go anyway. I have some salt cod that I soaked well then vac sealed and am playing with that.
I have traditional/family recipe but wanting to stretch things into different areas.
I love slat cod. I like finding the nice thick filets at the Italian specialty delis near me. I know there are grades for it but have not clue about that.
Anyway defrosted a pair of pre soaked filets pieces (thicker parts) overnight in the fridge. Going to soak them a little more today as the are still a bit saltier than I want.
Figure I will buttermilk them overnight and see what happens.

So I had some thoughts as I am trying to replicate a leek, cipolini, light fresca tomato sauce, caper, braise then flash grill presentation and wanting to soften up the bacalao
I have a little more than the simple salt extraction soak. I know that a braise will/should work some of that out but thinking that a dunk overnight in buttermilk will help loosen the protein up a bit more.
Anyone ever do a milk or butter milk prep?
Figured I'd ask - probably going to give it a go anyway. I have some salt cod that I soaked well then vac sealed and am playing with that.
I have traditional/family recipe but wanting to stretch things into different areas.
I love slat cod. I like finding the nice thick filets at the Italian specialty delis near me. I know there are grades for it but have not clue about that.
Anyway defrosted a pair of pre soaked filets pieces (thicker parts) overnight in the fridge. Going to soak them a little more today as the are still a bit saltier than I want.
Figure I will buttermilk them overnight and see what happens.
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