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ssherie_

Active member
I’m Greek, but I have a confession—I’ve never actually cooked with salt cod (bakaliaros)! It’s such a classic ingredient in Greek cuisine, especially for dishes like bakaliaros skordalia, but I’ve always been a little intimidated by it.

I recently picked up some salt cod from the store, and now I’m staring at it, wondering where to start. How long do I need to soak it to get rid of the salt? Should I be changing the water frequently? And once it’s ready, what’s the best way to cook it so it tastes authentic?

If you have any family recipes, tips, or advice for working with salt cod, I’d love to hear them. I feel like I’m missing out on such a traditional part of our food culture, and I’m excited to try it.
 
I have worked with it before - it's not as bad as it seems!

First, rinse off any excess salt, then soak the cod in cold water for 24–48 hours, depending on thickness. Change the water every 4–6 hours to remove the salt gradually. If you’re short on time, you can soak it for 12 hours with more frequent water changes, but the longer soak yields better results.

For bakaliaros skordalia, cut the rehydrated cod into portions, pat dry, and coat in a light batter (flour, beer/sparkling water, and a pinch of baking soda for crispiness). Fry in hot olive oil until golden. Serve with skordalia—garlic mashed potatoes or bread-based puree with olive oil and lemon.

A tip from my yiayia: Add a splash of vinegar to the last soak—it enhances the fish’s flavor.
 
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Tips for making skordolia to be creamy?

I love making skordalia, but I always struggle to get that ultra-creamy, smooth texture like the ones I’ve had at authentic Greek tavernas. Mine tends to turn out either too thick or a bit grainy.

I usually make it with potatoes, garlic, olive oil, and vinegar, but I’ve heard some people use bread instead of potatoes. Does that make a difference in texture? Also, is there a trick to emulsifying the olive oil properly? I worry that I might be adding it too quickly or at the wrong time.

Would love to hear your best tips and techniques for achieving that silky, luscious consistency. Do you have any family secrets or traditional methods that make a difference?

What is your favorite way to cook loukaniko?

I recently picked up some loukaniko from a local Greek market, and I’m looking for the best way to cook it. I’ve had it grilled at tavernas before, but I want to know how you guys prepare it at home to get that perfect balance of crispy outside and juicy inside.

Do you:
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  • Pan-fry it with a little olive oil and maybe some wine or ouzo?
  • Roast it in the oven with potatoes and herbs?
  • Slice it up and add it to stews, lentils, or pasta dishes?
Also, do you have any favorite seasonings or sides that pair well with it? I’m thinking of serving it with some tzatziki or maybe some sautéed greens. Would love to hear your go-to methods!

Navigating Dairy-Free in Greece

I’m traveling to Greece this summer with a family member who needs to be completely dairy-free—no cow’s milk, cheese, or yogurt. They’re unsure if they can tolerate sheep or goat dairy, so to be safe, they plan to avoid it entirely.

I know Greek cuisine has plenty of naturally dairy-free options, but I’d love advice from anyone who has navigated this before. Are tavernas familiar with dairy allergies? How easy is it to request dishes without feta or butter? Are there any traditional Greek dishes we should watch out for that might have hidden dairy?

Making Difference Variations of Koulouri at Home?

I’ve been experimenting with making koulouri (the Greek sesame-crusted bread rings) at home and would love some advice on creating different variations. I’ve mastered the classic version with sesame, but I’m curious about other flavors and styles.

Has anyone tried making sweet koulouri, maybe with honey or cinnamon? What about savory twists, like adding cheese, olives, or herbs? I’ve also seen some koulouri recipes that use different types of flour—does whole wheat or rye work well, or does it change the texture too much?

I’d love to hear your favorite variations and any tips on getting that perfect crunch on the outside while keeping the inside soft. Also, if you’ve tried making a gluten-free version, I’d appreciate any insights!

First Time Making Diples - Tips?

I’m planning to make Greek diples for the first time and want to make sure they turn out as crispy, golden, and delicious as they should! I’ve read that getting the dough just right is key, but I’d love some expert advice before I start.

A few questions:
  • What’s the best way to roll the dough thin enough without tearing it?
  • Any tips for keeping the oil at the right temperature so they fry evenly?
  • How do you get that perfect spiral shape while frying?
  • Is there a trick to making sure the honey syrup coats them well without making them soggy?
I’d also love to hear about any common mistakes to avoid or little secrets that make a big difference.
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