Posted 11 May 2009 - 01:47 PM
How do you get pork rinds to puff up?
We just bought a 5 pound box of "machined pork skin" (suggested by the butcher for making pork rinds) and after several attempts and a few grease burns, I'm frustrated by a lack of puffiness.
I have tried par boiling, frying at low temp, frying at high temp, scoring the fat, not scoring, etc and I have yet to come up with the styrofoamy like texture that I'm looking for (see picture). I keep coming up with a tasty, yet extremely durable pork prduct.
That's the $5 pork rind app at The Publican in Chicago.
Anyone got any tips for me?
Posted 11 May 2009 - 02:19 PM
The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin
Nick Zukin, Mi Mero Mole
Co-Author, Artisan Jewish Deli at Home
Formerly, Kenny & Zuke's