tag:blogger.com,1999:blog-9190984942207410953.post693608452180932491..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Cotechino - That which started my adventure!Jasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-9190984942207410953.post-51195803446555897562010-12-15T07:01:42.141-05:002010-12-15T07:01:42.141-05:00renieri, i have not! Do you have a reicpe or some ...renieri, i have not! Do you have a reicpe or some details?Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-61101831798703714152010-12-15T00:24:09.331-05:002010-12-15T00:24:09.331-05:00Have you ever tasted a tuscan cotechino? Cause Ita...Have you ever tasted a tuscan cotechino? Cause Italian do it better but Tuscan even much better! ;)renieri.nethttp://www.renieri.netnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-20321115626017356512010-12-10T11:56:45.535-05:002010-12-10T11:56:45.535-05:00Mike, i used to do that, now that i cut the meat i...Mike, i used to do that, now that i cut the meat in strips instead of cubes i actually season afterward...i do think it's easier to get good distribution if you do it before though.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-22178346284938077482010-12-10T11:46:58.256-05:002010-12-10T11:46:58.256-05:00Thank you for your site, your comments and pointer...Thank you for your site, your comments and pointers. I see you season your sausage the way I do; before it's ground up. I believe that's the only way to fully distribute the spice, and besides, over-handling after grinding is never good.Mikehttp://lasvegascatering.comnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-45272348842544234192010-10-01T15:09:00.729-04:002010-10-01T15:09:00.729-04:00Nick, Len's page is GREAT..a great resource fo...Nick, Len's page is GREAT..a great resource for recipes and methods.<br />This year i might have to try grinding the skin raw, but i'm afraid my grinder might explode :) I'll try with strips and freezing them.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-23234468095595697632010-09-30T22:33:18.432-04:002010-09-30T22:33:18.432-04:00Shoot Jason
I just read your comments here, there ...Shoot Jason<br />I just read your comments here, there are a LOT of knowledgable cotechino lovers here....wow.<br /><br />I noticed there was some talk about grinding the skin. It is tough, I slice it inot strips with a super sharp knife, that way, it will go through my grinder. BUt I have a commercial butcher grinder, one that will grind 300 lbs at a time, so the engine is strong...but let me tell you, that skin will NOT go through UNLESS i cut the boogers into thin strips.<br /><br />Nickgabagoolhttps://www.blogger.com/profile/10690659526236238466noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-59482666199864488612010-09-30T22:26:24.311-04:002010-09-30T22:26:24.311-04:00Jason
Your recipe is the closest thing to the reci...Jason<br />Your recipe is the closest thing to the recipe I use when I make it for my restaurant....and it is OUT OF THIS WORLD GOOD. When I use a good pig, something grown on a small farm, nice and fat....this cotechino is BETTER than ANY i have had in Italy AND here that my nonna or ma cooked, or zias or ANYBODY.<br /><br />Now, your's is close, so it may not be different but the recipe I use (and tweek a bit) is found at:<br /><br />http://lpoli.50webs.com/Sausage%20recipes.htm<br /><br />Try it. I think YOU could possibly make one of the greatest of all time. Mine was OUT OF THIS WORLD, with that fantastic mouth feel, the stickiness associated with slowly cooked skin. I poach it slow, cut and charcoal grill it, and serve it with polenta, rabe and black lentels, with a side of some kind of mustarda. NOt authentic but a mix of northern and my southern roots.<br /><br />I hope you like it. Im SURE you will work wonders with it.gabagoolhttps://www.blogger.com/profile/10690659526236238466noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-20278761689862532832009-03-18T14:09:00.000-04:002009-03-18T14:09:00.000-04:00That sounds interesting and delicious. Thanks for ...That sounds interesting and delicious. Thanks for the insight into the commercial world.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-5143584019082836232009-03-18T13:54:00.000-04:002009-03-18T13:54:00.000-04:00Hi, I've made Cotechino in a restaurant setting be...Hi, I've made Cotechino in a restaurant setting before. It was a very interesting and delicious sausage to work with. Our recipe was a bit different<BR/><BR/>2 parts pork shoulder<BR/>1 part braised pigs head (cheeks removed and jowles trimed down , to be diced and added raw with the shoulder)<BR/><BR/>The shoulder cheeks and jowls are diced and allowed to cure<BR/><BR/>The head is seasoned entirley by the braise (pigs skull stock,aeromatic veg and cotechino spices) Once the head has been allowed to cool in the braising liquid it is diced up and mixed with the raw meat, ground, and stuffed(we used natural pork casing). Finally poached in a diluted mixture of the pork head braising liquid. <BR/><BR/>The result is a very tasty sausage with a sticky and very meaty texture like nothing else.<BR/><BR/>We in fact served it with lentils soup. It may not have been the most authentic Cotechino, but it was made with plenty of love using a very happy American pigs.<BR/><BR/>Hope I have provided some usefully insight, thanks for the fun and informative web site.<BR/><BR/>Cheers from Chi-town!Cookinghttps://www.blogger.com/profile/05247942047415328503noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-57088331779740889042009-02-15T08:53:00.000-05:002009-02-15T08:53:00.000-05:00Bob, thanks for the tip. I use the kitchen aid att...Bob, thanks for the tip. I use the kitchen aid attachment as a grinder, which is definitely not a 1hp dedicated grinder.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-12528336872356109522009-02-15T07:22:00.000-05:002009-02-15T07:22:00.000-05:00JasonI don't know what kind of grinder you have -i...Jason<BR/>I don't know what kind of grinder you have -if it does not have a 1hP motor or better this may not work- but if you slice the skin into say, 0.5" wide strips lay them out and freeze them, they may yet go through the grinder.Anonymoushttps://www.blogger.com/profile/04836391227499190970noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-33881124197367418192009-02-11T11:17:00.000-05:002009-02-11T11:17:00.000-05:00To COTECHINO, I like to add meat with muscle (osso...To COTECHINO, I like to add meat with muscle (osso buco-- meat around the feet), snouts, parts of ears, and sometime even heat. I also add hot Italian allspice and white wine.<BR/>One of my favourite dishes is to serve the cotechino with cabbage but mix in lentils or barley.Machiavellihttps://www.blogger.com/profile/14511190840595731082noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-81695270403343244052009-02-11T02:05:00.000-05:002009-02-11T02:05:00.000-05:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-77738009761967654652009-01-07T14:24:00.000-05:002009-01-07T14:24:00.000-05:00I don't see why you couldn't use the skin from the...I don't see why you couldn't use the skin from the belly meat. <BR/><BR/>I have read that one should use the back skin since it is tougher, but i have no idea where on the pig the skin i used came from.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-11598068147353767582009-01-07T14:17:00.000-05:002009-01-07T14:17:00.000-05:00Hey,Why did you remove the skin from the fresh por...Hey,<BR/><BR/>Why did you remove the skin from the fresh pork belly? Could this skin be cooked and added to the larger piece of skin you use?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-2092454998405931772009-01-06T16:43:00.000-05:002009-01-06T16:43:00.000-05:00Sounds like a winner David!Sounds like a winner David!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-25935224143511886832009-01-06T13:37:00.000-05:002009-01-06T13:37:00.000-05:00Jason,I made Cotechino for the first time this wee...Jason,<BR/><BR/>I made Cotechino for the first time this weekend. I used the recipe from Bruce Aidell's book (using pancetta instead of pork belly). I boiled the skin for about an hour before chilling and grinding. I let the sausages age in the refrigerator for 2 days before cooking them. <BR/><BR/>To cook them, I wrapped them in foil as you described and poached them for an hour in the oven using water-filled hotel pans. <BR/><BR/>I do not have anything to compare them to, but I am very pleased with the results. I let the sausages I wasn not ready to eat cool in the foil. When I unwrapped them , they were encased in a layer of dense gelatin. <BR/><BR/>I will be making this one again. <BR/><BR/>DavidDavidhttps://www.blogger.com/profile/16543245233613185778noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-749214834796524582009-01-05T16:04:00.000-05:002009-01-05T16:04:00.000-05:00Larbo, the problem is that cooking the cotechino a...Larbo, the problem is that cooking the cotechino at 160 or 170 would take an inordinately long time to break the skin down to collagen, which is what makes this sausage so good.<BR/>So, it could be done, but it would take 48/72/96 hours.<BR/>Regular sausages don't have this problem, since they don't contain pig skin.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-64653661605564854822009-01-05T15:51:00.000-05:002009-01-05T15:51:00.000-05:00In my experience, as well, the vacuum sealing work...In my experience, as well, the vacuum sealing works great for cooking and reheating. But when I put the bag in a pot of water, I like to keep the temperature down between 160 and 170. If the water hits boiling, you'll be melting too much of the fat out of your sausage or brisket. And what's brisket without the fat!Larbohttps://www.blogger.com/profile/11702817321796968379noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-63140663348131739822009-01-02T07:45:00.000-05:002009-01-02T07:45:00.000-05:00Do you mean a cotechino re-freezing? I thikn it sh...Do you mean a cotechino re-freezing? I thikn it should be fine, especially if you have it vacuum packed.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-40315278716211819532009-01-01T23:14:00.001-05:002009-01-01T23:14:00.001-05:00oh, i'm just a passer by.i posted above.Cannesoh, i'm just a passer by.<BR/>i posted above.<BR/><BR/>CannesAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-88411974328107020802009-01-01T23:14:00.000-05:002009-01-01T23:14:00.000-05:00hi, any idea once we thawn a cured meat and then f...hi, any idea once we thawn a cured meat and then freeze it again. will there be any problem?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-80979046241431573772008-12-31T10:20:00.000-05:002008-12-31T10:20:00.000-05:00Thanks foodhead.Agreed, cutting the skin before bo...Thanks foodhead.<BR/>Agreed, cutting the skin before boiling is a real pain. Is the RCM book saying to grind it when raw too? It seems impossible to me.<BR/><BR/>Frying leftover cotechino is also pretty classic in Italy. I may give it a try this year if i have leftover (never seem to have leftovers:) ). Thanks for the tip.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-42106848215655699392008-12-31T10:13:00.000-05:002008-12-31T10:13:00.000-05:00That looks like an awesome recipe! You should chec...That looks like an awesome recipe! You should check out the recipe in the river cottage meat book, he says to just cut the skins roughly by hand and not boil them, its next to impossible! Try breading your slices with mustard and panko and pan frying its unbelievableAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-50114994736939382072008-12-29T17:21:00.000-05:002008-12-29T17:21:00.000-05:00liteluvr: i've cooked in vac bags quite often as s...liteluvr: i've cooked in vac bags quite often as sous vide...i'll see how it works for a cotechino.<BR/><BR/>If you need help with the coppa let me know..Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.com