Capers! A (mini) revelation

[KateH]

When I made the tomato pizza with capers, basil, and garlic (June 00) the other night it was quite tasty, but those salty capers were really quite overwhelming. Well, then as I was drooling over some new cookbooks I bought at Half-Price Books (oh my! what a store!), I noticed that two of the cookbooks said that you are supposed to rinse the capers before using to wash off most of the salt. In fact, Giuliano Hazan says to rinse them several times. I'd never seen these directions before, but that'd make a huge difference.

As per usual, I am probably the last person on the block to learn this, but in case anyone else didn't know, I thought I'd share.

[christinew]

Kate,

Good point! Those little things can be so very salty. I made crab cakes and a white sauce that called for capers from my Bon Apettit mag...not from my favorite mag CL! http://www.cookinglight.com/bbs/wink.gif

And in this recipe it did note to rinse them. Rinsing them twice seems only better.
Thanks for starting this thread!

http://www.cookinglight.com/bbs/biggrin.gif Christine

[KimKelly]

KateH... thanks for enlightening me as well. I had no idea that I should do that...

Kim

[shoyski]

Me either...thanks!

[Connie]

Rinsing kalamata olives also takes a lot of their salt away. I forgot to rinse them once and put them on some pasta, and I could really tell the difference!