A great project, I look forward to seeing the results.
phil
Pancetta tesa
21 posts
• Page 2 of 2 • 1, 2
by big_onion » Thu May 05, 2011 2:47 pm
Finally got some photos of the pancetta:
The "experimental" blend, with orange zest, crushed red pepper, lemon balm, and lavender. I think I found a good balance of them because it wasn't too strong on the lavender and had a really interesting taste. I don't think I'd do it again, but it was fun to try!
Italian mix. Good smell, good taste, but not too adventurous. I diced and cooked some for a potato salad I was making and it was pretty flavorful. Little crunchy meaty nuggets of heaven. (That one piece sticking up is a small piece of fat that decided not to lay flat, not some weird growth or anything.)
Chinese five spice+1. Amazing. I made a carbonara with this and my girlfriend and I were both sort of open jawed about it. Loved it. (It's not really +1 anymore. I honestly have no clue what happened to the Szechuan peppers. They just disappeared.)
Absinthe blend. Really, really interesting flavor. Very herbal and the anise and fennel comes in much later in the taste. I think the anise is sort of overpowering, but the other herbs (lemon balm and coriander) are so subtle to begin with that I'm not sure if it can be balanced without using a TON of them.
Over all, good experiment. The cure for all of them remained the same, so these spices were just for the drying, but it does make a good difference in the flavor (especially since we also taste with our noses!).
The "experimental" blend, with orange zest, crushed red pepper, lemon balm, and lavender. I think I found a good balance of them because it wasn't too strong on the lavender and had a really interesting taste. I don't think I'd do it again, but it was fun to try!
Italian mix. Good smell, good taste, but not too adventurous. I diced and cooked some for a potato salad I was making and it was pretty flavorful. Little crunchy meaty nuggets of heaven. (That one piece sticking up is a small piece of fat that decided not to lay flat, not some weird growth or anything.)
Chinese five spice+1. Amazing. I made a carbonara with this and my girlfriend and I were both sort of open jawed about it. Loved it. (It's not really +1 anymore. I honestly have no clue what happened to the Szechuan peppers. They just disappeared.)
Absinthe blend. Really, really interesting flavor. Very herbal and the anise and fennel comes in much later in the taste. I think the anise is sort of overpowering, but the other herbs (lemon balm and coriander) are so subtle to begin with that I'm not sure if it can be balanced without using a TON of them.
Over all, good experiment. The cure for all of them remained the same, so these spices were just for the drying, but it does make a good difference in the flavor (especially since we also taste with our noses!).
Big Onion
http://www.mronionsneighborhood.com/
http://www.mronionsneighborhood.com/
- big_onion
- Registered Member
- Posts: 66
- Joined: Tue Mar 01, 2011 9:07 pm
- Location: New Orleans, LA
by big_onion » Thu May 05, 2011 8:23 pm
grisell wrote:Wow!Those look perfect!
How you ever tried pancetta cured with only salt?
I have not! Do you just bury it in salt for awhile, then dry it out?
Big Onion
http://www.mronionsneighborhood.com/
http://www.mronionsneighborhood.com/
- big_onion
- Registered Member
- Posts: 66
- Joined: Tue Mar 01, 2011 9:07 pm
- Location: New Orleans, LA
21 posts
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