Posted 09 November 2004 - 08:11 PM
Posted 11 November 2004 - 02:55 PM
Posted 11 November 2004 - 03:29 PM
Iíve looked into this, and found no indication in the scientific literature that cork contains anything that could tenderize muscle tissue, octopus or otherwise. Iíve also done the experiment a few times, and found that corks made no difference. In texture or cooking time. They are so light that they ride high on the surfaceóthe contact with the liquid is probably just a few square millimeters per cork, which isnít much.
Thanks for confirming my suspicions. I've learned a lot from your first two books, I'm looking forward to getting the new version of On Food and Cooking. I once went on a date with a woman, and when we got back to her place, I noticed she had a softcover version of your original book. Mine is the hardcover version. Without going into detail, I can say it was very good date.