Comments on: Guest Post – Porchetta Di Testa by Jason Moore

By: Barb

Barb — Wed, 25 Aug 2010 23:09:54 +0000

I am so intrigued and would love to make something like this but I’d like to make it in a more historical fashion. Does anyone have any info they can recommend? I’d love to see a recipe that doesn’t include nitrates as well.
I love your denim innovation and the end product looks amazing!

By: steve

steve — Mon, 26 Jul 2010 16:36:09 +0000

you should re-read what you’ve written some of it makes no sense.?

By: dan

dan — Fri, 12 Feb 2010 14:22:09 +0000

answered my own question – I guess you do, otherwise the skin won’t get soft… but I can’t believe the ancient italians had vacuumed bags and neither do I, so I’ll make it without the “vide”

By: dan

dan — Fri, 12 Feb 2010 14:03:51 +0000

I am SO going to make this over the weekend. I don’t have a vacuum sealer however, but it should work fine just wrapped in cheesecloth. I wanna ask something – I think Cosentino in the video just says he brings it to 190 then cools it with ice if I’m not mistaken? Do you really need to cook it on low temp for hours or overnight?

By: we are never full

we are never full — Wed, 10 Feb 2010 16:05:39 +0000

lol – the jeans… i don’t know whether to laugh or cry! brilliant. great post. i think besides a great chef’s knife, the one other thing every home cook must have is a giant, sturdy cutting board.