Don’t Forget About Capers!

The caper berries aren’t used right away. After the crop is gathered, the berries are then rinsed under cool water and packed with sea salt in jars. This brines the capers without using water, and keeps them well preserved for the coming year. One crop yields enough capers to satisfy the needs of any home cook. The salt leeches out the caper’s natural juices, which then mixes with the salt to form a salty juice. Never discard the juice – it can always be used in your cooking!

For those who don’t have access to a caper bush or two, it’s possible to buy capers. It is widely accepted that salt-packed capers are a much higher quality than those that have been cured in vinegar brine, which tends to pickle them. While the pickle flavor can be nice, it isn’t a desirable flavor in many Greek dishes. The vinegar masks the flavor of the caper itself, which goes against the basic principals of Greek cooking.

Used more like a spice than an ingredient, capers are widely used as a flavor element. Typically, they used to flavor meats and seafood dishes. The larger berries are also thrown into salads when they’re available. Since it’s regarded as a seasoning, usually the home cook is left to their own creativity. If there are capers in the house, they will use them however the mood strikes them. For instance, capers tend to pair well with lemons. One popular dish uses salt cod, lemon juice, and capers to make a delicious seafood dinner that’s rich in flavor.

When cooking Greek food at home, don’t forget about the humble little caper. It’s rich in flavor so a little bit does go a long way!

Sourced through Scoop.it from: www.greekboston.com

See on Scoop.ittravelling 2 Greece

About brexians

Demetrios Georgalas (A Surviving Globalization Consultant) was born in 1961 in Bern and grew up in Athens. In1985, graduated from Surrey University with a Tourism Management BSc (Hons). In 1998, graduated from LMTB under Freie Universitat Berlin, with a Diploma Lasers in Medicine. His professional career was started in the private sector and at the same time he created his first consulting company D+G Consultants Inc. Worked for major multinationals in Greece and abroad (FMCGs / Pharmaceuticals / Tourism). Demetrios Georgalas, having established also Travelling 2 Greece a destination management company, while with the D+G Consultants working in the areas of BTL and special marketing projects. He is activated except from Greece in the Balkans and in Turkey, consulting his clientele with new innovative proposals. Apart from his enterprising activities, he dabbles at blogging, travelling and cooking while he is married and has two children. In conclusion Demetrios Georgalas is an Athenian, Greek, Agnostic, Traveller, & Liberal he likes sci-fi, photography, blogging, travelling and cooking and if you like fascism or any kind of dogma, keep out! Δημήτρης Κ. Γεωργαλάς Γεννήθηκε στην Αθήνα το 1961, σπούδασε Τουριστική Διαχείριση στο Ηνωμένο Βασίλειο και κατέχει μεταπτυχιακό τίτλο στην Βιοτεχνολογία. Έχει εργαστεί σε μεγάλα τουριστικά γραφεία του εσωτερικού, και σε πολυεθνικές σε Ελλάδα και Εξωτερικό, στο χώρο των φαρμάκων, των ιατρικών μηχανημάτων και των FMCG’s. Από το 2001 είναι ελεύθερος επαγγελματίας, με δραστηριότητα στην διαχείριση προορισμού, τον θεματικό τουρισμό και τις ειδικές ενέργειες marketing. Είναι παντρεμένος και πατέρας δυο παιδιών, διδάσκει ειδικά θέματα εξωτερικού εμπορίου και κοινωνικής δικτύωσης, σε επιχειρήσεις και οργανισμούς. Ασχολείται ενεργά με το διαδίκτυο από το 1993 με άμεση εμπλοκή στα κοινωνικά δίκτυα και στο «ιστολογείν». Φανατικός ταξιδευτής, ερασιτέχνης φωτογράφος, μαχόμενος αγνωστικός και φιλελεύθερος. Όραμά του μια Ευρωπαϊκή Ελλάδα. https://brexians.wordpress.com
This entry was posted in travelling around.... Bookmark the permalink.