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.
@spiritofdell 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.
@spiritofdell 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.
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!
@Ultimist 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.
@Ultimist 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.
Comment removed
cutelittleclay 2 months ago
Thanks for all the help. Last question, how hot do you get the oil/lard to?
spiritofdell 11 months ago
@spiritofdell I heated it up to 400 degrees
chefkoo 7 months ago
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.
spiritofdell 11 months ago
@spiritofdell 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.
chefkoo 11 months ago
Wow! Looks amazing. Were they just as crunchy and tasty as commercial ones?
spiritofdell 11 months ago
@spiritofdell 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.
chefkoo 11 months ago
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!
Ultimist 1 year ago
@Ultimist 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.
chefkoo 1 year ago
@Ultimist 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.
chefkoo 1 year ago
@Ultimist Oh and don't over cook them. just do one at a time for the first few and you'll understand.
chefkoo 1 year ago