Flavour/texture of salami - raw vs cooked
Posted: Mon Sep 12, 2016 6:13 am
Over the last couple of years I've noticed that some of my chourico cook differently from others, there seems to be no distinct pattern, but certainly my rustic/chunky hand cut chourico always cooked ( by which I mean roasted/poached/fried etc) absolutely beautifully, whereas my ground meat versions to otherwise similar recipes often develop a slightly grainy texture with all the cooking methods that I use, but otherwise eat beautifully in their uncooked state. I'm guessing that this is down to the fat rendering out of the products differently, but as it doesn't happen with similarly ground commercial products there must be a way round this. Any ideas?