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Frying Pork Rinds Posted by: chefkoo
Video duration: 35 seconds After many pound of pork skin and after days of trial and error I've come to the method of pork rinds that I think gives the best results. This is the actual frying... IT'S ALIVE!!! Related: pork, rinds, rind, chicharon, chicharrón, fried, frito, frit, frying, skin Display Video Comments | Hide Video Comments | Add Comment |
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Waxing My Head Posted by: chefkoo
Video duration: 41 seconds Now more than ever, I appreciate the simplicity and ingenuity of a razor. Related: head, waxing, shaving, razor, hair Display Video Comments | Hide Video Comments | Add Comment |
Latest comments made on this video:
By: chefkoo. on 18 Jul 11, 07:44:06
I heated it up? to 400 degrees
By: spiritofdell. on 21 Mar 11, 06:29:49
Thanks for all the help. Last question, how hot do? you get the oil/lard to?
By: chefkoo. on 21 Mar 11, 01:51:50
Yes I've tried it. Very different results. Much harder so you get a bigger crunch but it's alot more dense. It's still? good. If you want to do that, make sure it's really dry.
By: spiritofdell. on 21 Mar 11, 01:50:16
Have you ever tried baking the raw skin at a low temp instead of boiling because I am getting some pig? skin in about 2 weeks and am planning on doing some of my own experiments.
By: chefkoo. on 21 Mar 11, 01:39:01
They were really different. The crunch wasn't as apparent. It was crisp? but not crunchy. And it was lighter too. As for the taste, I think it depends on the seasoning. I used salt, white pepper, granulated garlic a touch of sugar and a touch of MSG.
By: spiritofdell. on 20 Mar 11, 23:38:08
Wow! Looks amazing. Were they? just as crunchy and tasty as commercial ones?
By: chefkoo. on 18 Feb 11, 06:44:26
Oh and don't over cook them. just do one at a time for the? first few and you'll understand.
By: chefkoo. on 18 Feb 11, 06:42:58
You can do this by laying it in a single layer on a plate left in the fridge for a few days, but the best way is to get a food dehydrator. They're cheap and easy to find. Just dry them out until they're completely dry. At least a day, maybe 2. Then you're ready to fry. Make sure the oil is really hot. Minimum you want 375 degrees. Don't crowd the frying vessel, since as you saw, they puff p like nothing else. Just throw them in and? stir them around. Season with whatever you want.
By: chefkoo. on 18 Feb 11, 06:40:10
I got the skin from a butcher. Most super markets don't carry it because most people don't buy it. Just call a butcher. If they don't have it they can get it. It doesn't come that thin. The way to do it is like this; Cut the skin into small squares. It's a bit hard? to do since the skin is so tough. But as long as you have a sharp knife it's all good. Or even a sturdy pair of scissors. simmer them in water for about 2 hours. Then you have to dry them.
By: Ultimist. on 17 Feb 11, 15:32:07
Hi, I know this has been posted for months and months... but I was just wondering where you get the raw pork skin to make these? Also, does it come that thin or do you have to make it that? way yourself? Thanks!