nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Time temp adjustment?

gary_70244

Finally had time and space to get half a pig. Want to do a Zampone with the trotter. My original recipe says poach 2 hrs at 76C. Is it enough time. Can't hurt to go longer right.

Also doing a Pochetta di testa which usually poaches for 6-8 hrs any adjustments I should think about?

Thanks

Find more posts tagged with

Recipes Q's

Comments

Tim_Sutherland_52834

This one was 80°C for 3.5 hrs. I need to play around again to get a better texture on the skin.

gary_70244

Looks good Tim, are you thinking of going longer to get the skin softer?

Tim_Sutherland_52834

More of a finishing step to crisp this skin up.

Quick Links

All Categories
Recent Posts
Activity
Unanswered
Groups
Help
Best Of