Archive for Downsizer For an ethical approach to consumption
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bagpuss
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soaking gammon jointsThis next weekend I am intending to cook both a gammon joint and some hocks. I know both generally are meant to requrie soaking but being a forgetful individual I generally forget so normally just boil in water for 1/2 and remove before starting the normal cooking process
Other than put in a bowl of water and throw away water away before cooking is there any more complex to soaking?
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judith
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Most joints don't need soaking these days. Did your supplier specifically say that you should?
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bagpuss
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doesn't say, this is one of the other reasons I have previously just done the 1/2 initial boil then change the liquid
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judith
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It probably won't need soaking then. I would just do the bring to the boil then change the water thing, as you say.
To do a long soak, I would keep it covered with cold water and change the water every 6 - 8 hours. Keep this up for 24 to 48 hours, depending on how salty it is.
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