Cookaholics Bulletin Board

Folks,

I like salt cod, as an ingredient, a lot. And I can fairly easily buy it in San Francisco. But one thing keeps me from using it more: the 24-36 hour soaking time. Generally, by the time I realize I want to make something with salt cod, it's too late to soak it.

I recently came across a recipe where they have you bring salt cod to a boil in a pan of water, soak it for 20 minutes, dump out the water, and repeat that two times as a "quick" soak. Anybody know if this would work?

Sounds like a recipe for mush, but let me know if you try it.

Amy