What is the necessity of adding salt when soaking cockles for purging?
Answer
To mimic the sea environment, typically using about one tablespoon of salt per quart of water.
Adding salt to the soaking water is crucial because it helps recreate the natural marine environment from which the cockles were harvested. This saline solution encourages the bivalves to relax their muscles slightly and begin filtering the water, causing them to expel the trapped sediment they hold internally. The specific concentration suggested is often one tablespoon of salt per quart of water, although exact measurements can vary based on regional advice. This mimicry of their natural habitat is what stimulates the active purging mechanism necessary to remove the unwanted grit before they are cooked.
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