Author Topic: Hispanico  (Read 3896 times)

jasperfarm

  • Guest
Re: Hispanico
« Reply #15 on: May 19, 2016, 06:04:45 PM »
Thanks!  We have one of those rectangular stones, sounds perfect.  I need to keep an eye out for some nice stainless steel rectangular pans, and invest in that mold, it's so beautiful.

I made my iberico in a regular mold this time.  I brined it too long and I need to see what changes that may have caused, I saw there was a thread about that so I will peek at it.  :)

AnnDee

  • Guest
Re: Hispanico
« Reply #16 on: September 25, 2016, 12:42:51 PM »
It's been a long time, between travelling, work, children and all, I forgot my password  ::)
After many time spent on meditation, reflection, trying hard to remember and many cups of coffee, today voila! I found the password in the password keeper.  ;D

Anyway, I thought I will update this one.
I cut the hispanico today, yes today, because upon rediscovery of my password I needed to celebrate.
This one is 6 months old now. Crumbly texture, sharp taste but in a good way, a little too salty for me but my daughter think otherwise. All in all, this one will be made again and again but next time perhaps with sheep or goat's milk addition.

valley ranch

  • Guest
Re: Hispanico
« Reply #17 on: October 08, 2016, 12:33:18 AM »
Very nice to look at, looking as it does, it must taste like a dream!

Richard

AnnDee

  • Guest
Re: Hispanico
« Reply #18 on: October 11, 2016, 03:20:20 PM »
It is relatively sharp with that umami taste, we like this one too :)