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Date: | Fri, 23 Jul 2010 11:53:36 -0600 |
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On Sun, 18 Jul 2010 17:25:46 -0600, Trish Leon <[log in to unmask]>
wrote:
> Hi;
>
> I have a serious craving for fat - pork fat specifically. Fried pork
> skins. However, I don't know how to make them. I have several packages
> of pork fat with some meat on it. My question: if I cook it, won't the
> fat melt away? How can I cook it so the fat crisps up without melting
> all away?
Yes, what you will be doing is rendering lard. The crispy parts are the
meat and connective tissue, not the fat. Cook slowly at a low
temperature, and you will get nicely-rendered lard, plus cracklings. It
won't be like the chicharrones that you can buy, which is pig skin. Good
ones are cooked in their own fat; bad ones in cheap veg oil and dosed with
preservatives.
Lynnet
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