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Goose prosciutto question
Hi, I am new to this forum and posted this under food safety. I am trying my luck under curing in case someone with an answer didn’t see the post there. I am trying to figure out what to do with two goose breasts pressed together (fat layers on outside) that are not drying out in a regular...- darthrabbi
- Thread
- Replies: 8
- Forum: Curing
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Goose prosciutto question
Hi, I am trying to figure out what to do with two goose breasts pressed together (fat layers on outside) that are not drying out in a regular fridge. I was trying out Michael Chiarello’s duck breast prosciutto recipe from his Bottega cookbook. The recipe calls for 2 moularde duck breasts from...- darthrabbi
- Thread
- Replies: 1
- Forum: Food Safety
