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24 votes

Traditionally, is prosciutto never to be cooked?

'Never to be cooked'… nope. Cook it if you need it cooked. Saltimbocca alla Romana I'd think to be traditional enough to refute this easily. Jamie Oliver's recipe. There are a million others, but the ...
Tetsujin's user avatar
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23 votes

Traditionally, is prosciutto never to be cooked?

I believe I can explain where your friend's belief comes from. There are three main traditional cured pork products used in Italian cuisine: prosciutto, pancetta, and guanciale. Of these, (certified) ...
FuzzyChef's user avatar
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23 votes

Traditionally, is prosciutto never to be cooked?

The problem with saying the word "traditionally" in regard to Italian cooking is that traditions vary wildly from region to region (and often village to village). The person you were talking ...
LightBender's user avatar
  • 1,897
9 votes

Is hummus a condiment

Interesting question. While I realize that dictionaries are descriptive, they're what we have to go by for common usage, so let's consult three: Wikipedia: A condiment is a spice, sauce, or ...
FuzzyChef's user avatar
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4 votes

How do you make mustard water?

Mustard is mostly vinegar, so instead of diluting mustard with water, try vinegar, or vinegar and water.
Dan C's user avatar
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3 votes

Traditionally, is prosciutto never to be cooked?

I think the more complete and critical answer is from @FuzzyChef. I think it captures the essence of the problem. Some more details should be added regarding what's the situation here in Italy. ...
LorenzoDonati4Ukraine-OnStrike's user avatar
3 votes

Traditionally, is prosciutto never to be cooked?

What do you mean by traditional? The current de facto standard? What is the standard -- and whose standard? Is "traditional" what your grandparents were used to? What was in the cookbooks 50,...
Bloodgain's user avatar
  • 783
3 votes

How do you make mustard water?

I don't think any kind of dilution will work. The water in your mustard jar is a lot more like mustard with the solids filtered out than mustard with extra liquid added. It's roughly in equilibrium ...
Cascabel's user avatar
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2 votes

Is hummus a condiment

Beside the dictionary answers, I think is quite reasonable to think of condiments as those products that impart tastes to food as well as nutritional values but are not easily or pleasant to consume ...
Alchimista's user avatar
2 votes
Accepted

Is there a significant difference in flavour between real Mirin and Mirin-like products?

I used hon-mirin exclusively when I lived in Japan, simply because it tasted better. My Japanese neighbor was surprised that I could tell the difference, and confessed (somewhat embarrassedly) that ...
Jon Takagi's user avatar
2 votes
Accepted

What is the best method of storage for condiments?

To a certain extent, it depends on the condiment. For things like oil or vinegar, where germs generally can't really survive anyway, there is no need for refrigeration. On the other hand, things like ...
Carmi's user avatar
  • 11k
2 votes
Accepted

Why is my lemon curd metallic? How should I fix it?

From your Edit, it looks like you have narrowed the problem down to the egg yolks. Did anyone else taste your original batch of lemon curd? If you still have original batch, you may have a close ...
CutNGlass's user avatar
2 votes

Traditionally, is prosciutto never to be cooked?

You can cook anything you want, but prosciutto (and Spanish jamón) are not their best when cooked. The first reason is that they tend to be expensive, and they can be better enjoyed raw. The second ...
Daniel's user avatar
  • 346
2 votes

Traditionally, is prosciutto never to be cooked?

Cooking with a high quality (and assumedly fairly expensive) prosciutto is like using fillet mignon for stew meat or sushi grade tuna for a fish stew. You are obliterating the great flavors and there'...
eps's user avatar
  • 1,067
2 votes

Low-calorie alternative to Lao Gan Ma spicy chili crisp?

Fermented chopped chili (duojiao) or pickled pepper (pao jiao) would be a good alternative in terms of flavor: spicy, tingly, salty, umami. The two are prepared using a very similar recipe, with the ...
xuq01's user avatar
  • 509
1 vote

Does a mix of cocktail sauce and tartare sauce have a special name?

Barring the thickening with finely sieved hard-boiled egg/egg-yolk, this combination is heading in the direction of Thousand Island dressing. Given that recipe is so variable, you could just about get ...
Robin Betts's user avatar
  • 1,895
1 vote

How long are egg-free dressings like Just Mayo okay to eat after sell by date?

I do not think that there is a definite time period that can be given for this question. In the UK, and I think this is the same for all of Europe, foods that do not spoil because of microbes are ...
Flash_Steel's user avatar
1 vote

How long are egg-free dressings like Just Mayo okay to eat after sell by date?

I couldn't find a previous answer specific to sell by dates and condiments. Most condiments, mayo with egg included, are made safe by creating an inhospitable environment for bacterial growth. The ...
moscafj's user avatar
  • 76k
1 vote

Does placement of ingredients and condiments on a sandwich change the taste?

I have always advocated that a, "toasted" Chicken-Cheese-Tomato sandwich is NOT the same as a toasted Chicken-Tomato-Cheese, or toasted Cheese-Chicken-Tomato sandwich. The reason being the heat melts ...
TscTempest's user avatar
1 vote

Is curry ketchup just ketchup with curry powder?

Not likely. Standard curry powders are really not good if they are added to anything and left raw (some brands might not even be safe!), they tend to taste raw, unharmonic, floury, bitter then ... ...
rackandboneman's user avatar
1 vote

Uses for the Bulgarian/Balkan condiment "lutenitza"

I love lutenitsa. Its Bulgarian and my grandma makes it with carrots, tomatoes and spices. My family and I generally eat it with bread or sometimes on top of pizza instead of tomato sauce. I really ...
Petya's user avatar
  • 11

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