I'm not really used to prosciutto, and when I used some in a recipe
recently it seemed to be unpleasantly salty. Now, I know it's a cured meat
and therefore salt will have been used in making it, and I regularly use
salt in my cooking so it's not like I'm not used to the taste of salt. But
this prosciutto just seemed to be excessively salty. Is this normal, or is
it maybe just the brand I bought?

On Sat, 21 May 2016 13:49:01 -0500, Alan Holbrook >
wrote:

> I'm not really used to prosciutto, and when I used some in a recipe
> recently it seemed to be unpleasantly salty. Now, I know it's a cured meat
> and therefore salt will have been used in making it, and I regularly use
> salt in my cooking so it's not like I'm not used to the taste of salt. But
> this prosciutto just seemed to be excessively salty.

Tell us what you used it for and how much you used. A little goes a
long way. I love prosciutto, but I don't try to make a ham sandwich
out of it either.

--

sf

sf > wrote in
:

>
> Tell us what you used it for and how much you used. A little goes a
> long way. I love prosciutto, but I don't try to make a ham sandwich
> out of it either.
>

I made breakfast egg cups. Lined muffin tins with one slice of prosciutto
each, grated some cheese into each cup, broke an egg into it, and baked at
375 for 15 minutes.

On Sun, 22 May 2016 01:52:05 -0500, Alan Holbrook >
wrote:

> sf > wrote in
> :
>
> >
> > Tell us what you used it for and how much you used. A little goes a
> > long way. I love prosciutto, but I don't try to make a ham sandwich
> > out of it either.
> >
>
> I made breakfast egg cups. Lined muffin tins with one slice of prosciutto
> each, grated some cheese into each cup, broke an egg into it, and baked at
> 375 for 15 minutes.

It could be the salt from your cheese and the prosciutto was too much
for you. I'm not a fan of cooked prosciutto. To me, that's a waste
of money. Might as well use bacon or ham to achieve the same end
result - at less cost.

--

sf

On 5/21/2016 12:49 PM, Alan Holbrook wrote:
> I'm not really used to prosciutto, and when I used some in a recipe
> recently it seemed to be unpleasantly salty. Now, I know it's a cured meat
> and therefore salt will have been used in making it, and I regularly use
> salt in my cooking so it's not like I'm not used to the taste of salt. But
> this prosciutto just seemed to be excessively salty. Is this normal, or is
> it maybe just the brand I bought?
>

Hard to know without you saying which brand.

Bit it is salty.

The only time I've ever had prosciutto was at a wedding. It was wrapped around a small piece of cantaloupe. Yuck! I thought I would like it, but it was wet, slimy and salty as heck. I tried a few pieces, thinking it would get better, but nope. Others seemed to enjoy it, oh well.

Denise in NH

On Sunday, May 22, 2016 at 3:03:45 AM UTC-4, sf wrote:
> On Sun, 22 May 2016 01:52:05 -0500, Alan Holbrook >
> wrote:
>
> > sf > wrote in
> > :
> >
> > >
> > > Tell us what you used it for and how much you used. A little goes a
> > > long way. I love prosciutto, but I don't try to make a ham sandwich
> > > out of it either.
> > >
> >
> > I made breakfast egg cups. Lined muffin tins with one slice of prosciutto
> > each, grated some cheese into each cup, broke an egg into it, and baked at
> > 375 for 15 minutes.
>
> It could be the salt from your cheese and the prosciutto was too much
> for you. I'm not a fan of cooked prosciutto. To me, that's a waste
> of money. Might as well use bacon or ham to achieve the same end
> result - at less cost.
>
> --
>
> sf

Perfect answer.

On 2016-05-23 4:59 PM, wrote:
> The only time I've ever had prosciutto was at a wedding. It was
> wrapped around a small piece of cantaloupe. Yuck! I thought I would
> like it, but it was wet, slimy and salty as heck. I tried a few
> pieces, thinking it would get better, but nope. Others seemed to
> enjoy it, oh well.
>

It is a good combination of sweet and salt. Years ago we rented a house
next to an Italian grocery store. I used to get slightly grossed out by
the greenish, moldy looking chunks of meat<?> hanging from the rafters.
We had a visit from foodie friends and when the wife saw that same stuff
she was thrilled and had them slice some up for us and served it with
melon. I fell in love with it.

Last year we had a big party for my wife on a landmark birthday. It was
a hot summer day and I made up quite a bit of prosciutto and melon and
it was one of the first things eaten up. Perhaps the problem with the
stuff you had was that it had been made too far in advance and too much
melon juice had oozed out. Do yourself a favour and get some thinly
slice prosciutto and some nice ripe melon and make some up and eat them
before they get gross.

On 5/23/2016 7:48 PM, Sqwertz wrote:
> I think I'll take some out to make
> chicken cordon bleu tomorrow.
>
> -sw
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>
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Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
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I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

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Yes, I do think they may have been sitting in the melon juice too long. It wasn't spoiled, just too wet. It really does sound like something I would like, sweet and salty. I'll give it another try sometimes.

Denise in NH