Hot answers tagged

27

Nope, Jamon Serrano should not smell bad. It can be normal for it to have mold on the very outer surface, which is generally harmless and can just be scrubbed off, but a foul smell means that there is something wrong. I'm afraid your ham is trash.


25

'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 main ingredients are veal, sage & prosciutto… cooked. For those questioning Jamie Oliver's credentials on this - Wikipedia lists the same major ingredients -...


24

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 to is either absolutely correct or not at all accurate (depending entirely on the scope of the word traditionally in their statement). According to my Italian ...


23

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) prosciutto is the most expensive, and also the only one that is usually eaten without further cooking. As such, most Italians would use pancetta or guanciale ...


21

Microbiologist here. That meat is clearly spoiled, please don't eat it. While you could clean the mold off the outside, the discoloration and smell suggests that other microbes are at work too. Save yourself the intestinal pain and just toss it out.


20

These are two different ways to preserve food. The canned salmon was boiled and then sealed into a can while it was still boiling sealed into a can and boiled under a specified combination of time and temperature that has been empirically proven to kill enough bacteria. All the bacteria in the can are dead, and no more can get in, so it's sterile and won't ...


18

As others have said, your jamon is almost certainly spoiled.However, I wouldn't throw it out just yet. I assume you bought this jamon recently, or at least close enough to this moment that it hasn't turned spoiled while in your possession. If this is the case, it was likely already spoiled while in the store, which means the store essentially sold you a ...


12

Canned salmon is sterilized. Sterilization uses heat to render a product safe. Cured hams are preserved with salt, and nitrites in some cases. Some hams are also cooked. Furthermore, some fish is salted and dried for curing purposes. Salt and drying greatly reduce water activity to render a product safe. Two different processes, both create a safe product.


11

I fully endorse the "when in doubt, throw it out" doctrine, although I personally wouldn't consider a sweet taste to be doubt. As rfusca wisely points out, you can't taste or smell several kinds of contamination, and the ones that you can taste or smell, are usually sour, bitter, or generally pungent. I suggest you have a look at the following question: Is ...


9

Perfectly safe. From the Henning's Market FAQ: The shiny, greenish, rainbow like color on sliced ham is a sign of oxidation that occurs when the meat is exposed to the metal on a knife or slicer. The nitrate-modified iron content of the meat undergoes a chemical change that alters the hams pigmentation. This effect can also be seen in sliced beef, such ...


9

The green from the picture looks.. strange. I'd expect a brand/tattoo, but not a green spot like that. It should also not be dry and flaky. It has been cured with salt, so that may be what you're seeing. Some hams will smell weird right out of the packaging. I don't think I've experienced one as bad as you're describing, though, but it could be the mold. I ...


8

Only for your information. The spanish ham can get moldy every time, because the curing process will not stop. And for sure you can eat after cleaning with oil. All this ham have mould but before it is sold they also clean it with oil or fat. Mostly the customer don't see it, but sometimes because of the humidity or if it is hot it can appear again, but it ...


8

sugar. With all the effects it has in a marinade. caramel coloring. Well, it colors and caramels. acid. Both the (volatile) carbonation and the phosphoric acid (not that much of it - undiluted phosphoric acid is a potent corrosive!). Possible tenderizing effect, taste enhancer, and will influence browning reactions on the surface (probably balancing the ...


8

After researching this, I think there are a few possibly options you could try (though I haven't personally tried any of them, they seem worth experimenting with). Isomalt Apparently isomalt can be used in place of sugar in most cotton candy machines - though it should be ground and sifted so it doesn't damage your machine. Isomalt may be a better starting ...


7

You need to add bulky things with no salt, so that it'll average out to a saltiness you're okay with. Although cream of mushroom soup sounds like a nice easy way to add some goopiness, it's probably pretty salty. If you can find low- or no-sodium soup, that'd be a much better choice. That kind of thing might be easier to find in fancy/organic/"healthy" ...


6

Based on my experiences with sweet-and-sour asian dishes, I'd say good or even okay mango would work just as well, if not be an improvement. (I find canned pineapple or pineapple juice to be cloying or bland compared to fresh, and generally like mango better in savoury foods.) If you're going to puree / juice, and not eat it as-is, you can "fix" it not being ...


6

Pineapple brings a touch of acidity, sweetness, and general fruitiness. I am going to assume you would have been using canned pineapple, so the enzymatic action is not really a factor (and it would be stopped as part of the cooking process). It is also hearty enough in texture to stand up to the baking. For the juice, I would recommend basic orange juice, ...


6

If you're looking for something with the glue power of a cream soup, without the same salt level, consider making a white sauce (aka. béchamel). It's a cooked mix of butter, flour and milk (possibly with some seasonings, like nutmeg or black pepper).


5

How do you know, by taste, if anything is bad? You don't, you can't. The bacteria that grow and make you sick may be odorless and tasteless. "When it doubt, throw it out."


5

It depends on your oven and how big the hams are. If you try to cram 2 big hams into your oven and it's not a fan oven then you probably need to add extra time. If they are moderate size then it shouldn't make much difference at all. If they are big but you have a fan oven then you shouldn't need to add time. The best way to make sure something is done is ...


5

Basically, Coca-Cola is flavored sugar water, and serves to create a sweet glaze on the ham. It's similar to a maple glaze, honey glaze, brown sugar glaze -- but using Coke instead of a "plain" sugar base. It's often associated with Southern US cooking; Coca-Cola is based in Atlanta GA and there's a long history of cooking ham in the "local" cola.


4

Syneresis is likely the culprit here: the extraction or expulsion of a liquid from a gel, as when serum drains from a contracting clot of blood. Another example of syneresis is the collection of whey on the surface of yogurt. Syneresis can also be observed when the amount of diluent in a swollen polymer exceeds the solubility limit as the temperature ...


4

Jambon de Paris (Paris Ham) is a slow cooked ham. The slow cooking means it retains a large percentage of its moisture and absorbs the flavours of the ingredients with which it is cooked. Jambon de Bayonne is a dry cured or smoked ham that may or may not be further cured in red wine and given its name from the region in which it originates. Both are ...


4

I wouldn't recommend a mandoline for meat because clean slices of meat require a lateral motion with the knife. It wouldn't hurt to try it once just to see (especially after the next recommendation), but I'm pretty sure that your best bet is a sharp knife. Put the pork in the freezer, still in its packaging, for 20 minutes. That's not long enough to ...


4

They would be fresh hams, the hindquarter of a pig. The word ham, unmodified, implies a cured product. I would imagine that for a feral hog, if you are willing to risk eating it, that you should cook to the highest temperature reasonable, which in the case of a fresh ham might be at least 180 F, and as high as 200 F. The best application at these ranges ...


4

There is a lot of ambiguous and misused terminology in cooking... added to that, different countries have specific legal definitions for foodstuffs that vary from one jurisdiction to another. Gammon vs. Ham Some sources call it gammon if it is raw, while others claim gammon differs from ham because it is cured with the belly and then detached, whereas hams ...


4

Trying to smoke a fresh ham will result in something that tastes like cooked pork. You may impart some smokey crust on the outside, but it will still taste like cooked pork. Curing and then smoking is the only way to give a true smoked ham flavor, and please learn about curing a fresh ham, a cure applied to the outside of a fresh ham will not penetrate ...


4

Serrano ham has a much "milder" and nuttier taste than regular prosciutto. That is the beauty of the Serrano - made from a heritage breed of a specific type of hog, fed delicious nuts - the ham is mild, delicious, and should literally melt on your mouth - Anthony Bourdain likes to smear it across his lips too before devouring each piece, so you could do it ...


4

I usually use a palette knife (frosting spatula) to separate the slice from the paper by sliding it betwixt the two. It is quick, but does require some care.


3

Ham hocks are used to add a variety of properties to beans as well as other vegetable dishes like greens and stews. Ham hocks predominantly add smoky flavor and salt. In dishes where the ham is cooked for a prolonged period with water you also get an improved mouth-feel from gelatin that dissolves into the stew. Aged hams also add the distinct flavors that ...


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