How Do You Cook Capers? Unlock Culinary Potential
Capers are not typically cooked in the traditional sense; instead, they are often added towards the end of cooking to impart their unique salty, tangy, and slightly floral flavor. They can be gently warmed through, fried until crispy, or simply sprinkled on dishes for a burst of flavor.
Understanding Capers: More Than Just Pickled Buds
Capers, those tiny, briny bursts of flavor, are actually the unopened flower buds of the Capparis spinosa plant. Native to the Mediterranean region, capers have been a culinary staple for centuries, adding zest to dishes across cultures. While often perceived as a simple ingredient, understanding their nuances and proper usage elevates them from mere garnish to flavor powerhouse.
The Journey From Bud to Jar
Before ending up in your kitchen, capers undergo a crucial process: pickling. Freshly harvested buds are inedible due to their intense bitterness. They are typically dried in the sun and then brined in vinegar, salt, or a combination of both. This pickling process not only preserves the capers but also mellows their harshness and develops their characteristic tangy flavor.
Sizes and Varieties: Deciphering the Caper Code
Capers come in various sizes, each with its own name and price point. The size is directly related to the stage of bud development at harvest. The smaller the caper, the more prized it is. Here’s a breakdown:
| Size Category | Description | Typical Use |
|---|---|---|
| Non-Pareilles | The smallest and most expensive, about 7mm or less | Salads, delicate sauces, garnishes |
| Surfines | Slightly larger than Non-Pareilles, 7-8mm | Similar to Non-Pareilles, more affordable |
| Capucines | Ranging from 8-9mm | Versatile, good for most applications |
| Fines | 9-11mm | Stews, braises, dishes with stronger flavors |
| Grusas | The largest capers, often over 11mm | Often marinated or served as antipasto |
Flavor Profiles: Beyond the Brine
While saltiness is a defining characteristic, capers boast a complex flavor profile. Depending on the pickling process and the origin of the caper, you might detect:
- Tangy Acidity: Derived from the vinegar or brine used in pickling.
- Herbaceous Notes: A subtle grassy or floral aroma.
- Olive-like undertones: A richness reminiscent of olives, particularly in larger capers.
- Slight Pungency: A mild bite that adds depth to dishes.
Culinary Applications: Where Capers Shine
Capers are remarkably versatile and can enhance a wide array of dishes. Some popular uses include:
- Sauces: Classic sauces like piccata, puttanesca, and tartar sauce rely on capers for their distinctive flavor.
- Salads: Adds a salty, tangy pop to salads like Nicoise or simple green salads.
- Fish and Seafood: Pairs beautifully with salmon, tuna, and white fish.
- Meat Dishes: Complements chicken, veal, and lamb.
- Vegetable Dishes: Enhances the flavor of roasted vegetables, dips, and spreads.
The Art of Cooking (or Not Cooking) Capers
As mentioned earlier, capers aren’t traditionally “cooked” in the same way as other vegetables. However, how you incorporate them into a dish significantly impacts the final flavor. Here are a few approaches:
Added Raw: Sprinkling capers directly onto a finished dish preserves their maximum saltiness and tang. This is ideal for salads or dishes where you want a burst of fresh flavor.
Gently Warmed: Adding capers to a sauce or stew during the final few minutes of cooking allows their flavor to meld with the other ingredients without becoming overpowering.
Crispy Fried: Frying capers in olive oil transforms them into crispy, intensely flavored morsels. This is a popular technique for garnishing pasta dishes, salads, or meat. To do this, simply heat a small amount of olive oil in a pan over medium-high heat. Drain the capers well and add them to the hot oil. Cook for 2-3 minutes, or until they are crispy and golden brown. Remove with a slotted spoon and drain on paper towels.
Common Mistakes and How to Avoid Them
- Adding Too Many: Capers are potent; a little goes a long way. Start with a small amount and adjust to taste.
- Using Too Much Salt: Remember that capers are already salty. Adjust the seasoning of your dish accordingly.
- Overcooking: Overcooked capers can become bitter and lose their pleasant texture. Add them towards the end of the cooking process.
- Not Rinsing: Rinsing capers before use can remove excess salt and brine, allowing their other flavors to shine. This is especially important if you are using heavily brined capers.
- Ignoring the Size: Choose the appropriate size of caper for the dish. Smaller capers are better for delicate applications, while larger capers are suitable for dishes with bolder flavors.
Frequently Asked Questions (FAQs)
What is the difference between capers and caperberries?
Capers are the unopened flower buds, while caperberries are the mature fruit of the same plant. Caperberries are larger, have a milder flavor, and often contain seeds. They are typically pickled and served as an antipasto or garnish.
Do I need to rinse capers before using them?
Yes, rinsing capers is generally recommended to remove excess salt and brine. This allows their other flavors to shine through and prevents your dish from becoming overly salty. However, if you enjoy the intense salty flavor, you can skip the rinsing step.
How should I store capers?
Once opened, capers should be stored in their brine in an airtight container in the refrigerator. They can typically last for several months when stored properly.
Can I substitute capers with something else?
While no single ingredient perfectly replicates the unique flavor of capers, green olives or cornichons can be used as a substitute in some dishes. However, you may need to adjust the seasoning to compensate for the difference in saltiness and acidity.
Are capers gluten-free?
Yes, caper are naturally gluten-free.
Are capers suitable for a low-sodium diet?
Due to their high salt content, capers are not ideal for a low-sodium diet. However, rinsing them thoroughly can help reduce the sodium content to some extent. There are some brands offering “low-salt” capers.
Can I grow capers at home?
Yes, you can grow capers at home if you live in a suitable climate (warm and dry). However, it can take several years for the plant to mature and produce capers.
What is the best way to make crispy fried capers?
To achieve perfectly crispy fried capers, ensure they are thoroughly drained before adding them to hot olive oil. Cook them until golden brown and crispy, then remove them with a slotted spoon and drain them on paper towels.
What are some classic dishes that feature capers?
Some classic dishes that prominently feature capers include Chicken Piccata, Spaghetti alla Puttanesca, Vitello Tonnato, and Tartar Sauce.
Can I use the caper brine in cooking?
Yes, caper brine can be used to add a salty and tangy flavor to sauces, dressings, or marinades. Use it sparingly, as it can be quite potent.
Are capers good for you?
Capers are a good source of antioxidants and flavonoids, which may offer various health benefits. They also contain vitamins and minerals like vitamin K, copper, and iron.
What wines pair well with dishes containing capers?
Dishes with capers often pair well with crisp, acidic white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino. These wines can complement the salty and tangy flavors of the capers without overpowering the dish.