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A Different Take on Cracklins
Posted on 5/3/24 at 6:05 pm
Posted on 5/3/24 at 6:05 pm
Just watched an episode of Diners, Drive-ins and Dives (E17 E1) and the guy made cracklins (he just called them "pork rinds") in a different way than I've ever heard of before.
He took pork belly skins (whole) and boiled them for 4 hours. Then he pulled them and when cool he cut them into strips about 2 inches by 1/2 inch.
Next, he put them in a dehydrator for 26 1/2 hours. Not 26, not 27. Has to be 26 1/2 hours. They came out looking like plastic.
When he fried them, they came out looking as light and fragile as the ones you see commercially made.
What's your opinion on this?
He took pork belly skins (whole) and boiled them for 4 hours. Then he pulled them and when cool he cut them into strips about 2 inches by 1/2 inch.
Next, he put them in a dehydrator for 26 1/2 hours. Not 26, not 27. Has to be 26 1/2 hours. They came out looking like plastic.
When he fried them, they came out looking as light and fragile as the ones you see commercially made.
What's your opinion on this?
This post was edited on 5/3/24 at 8:14 pm
9
Posted on 5/3/24 at 6:22 pm to Stadium Rat
quote:
Next, he put them in a dehydrator for 26 1/2 hours
Posted on 5/3/24 at 6:24 pm to Stadium Rat
That’s how they make “crackling” you get BBQd flavored at a gas station.
You want a really good spin off on traditional Cracklin, don’t cook them so hard, then let them cool to room temperature and pop them at 400° and when they are still hot, add sweet chili Thai sauce with just a lil salt,,,, You won’t regret that
You want a really good spin off on traditional Cracklin, don’t cook them so hard, then let them cool to room temperature and pop them at 400° and when they are still hot, add sweet chili Thai sauce with just a lil salt,,,, You won’t regret that
Posted on 5/3/24 at 7:09 pm to Stadium Rat
If you ever see Chicken Cracklings, get them!
Posted on 5/3/24 at 9:22 pm to Stadium Rat
Seems like a pain in the arse.
Posted on 5/3/24 at 9:28 pm to Stadium Rat
You can buy them already dehydrated at Lamendolas.
Just pop them in grease for a few seconds.
But I call that pork skins, not cracklin
Just pop them in grease for a few seconds.
But I call that pork skins, not cracklin
Posted on 5/4/24 at 9:50 am to Stadium Rat
Why are the potatoes black?
Posted on 5/4/24 at 1:42 pm to Stadium Rat
Did you know you thst can buy rendered pork skins and fry them? They even make microwave pork rinds.
Posted on 5/4/24 at 3:06 pm to Stadium Rat
i had the "sauced" cracklins at Nonc Kev's in Rayne that were the best cracklins I ever had, but he stopped making them because not enough people were buying them. They were amazing.
Posted on 5/6/24 at 10:41 am to Stadium Rat
quote:
When he fried them, they came out looking as light and fragile as the ones you see commercially made.
But is that really a "cracklin" or is it a pork rind? I KNOW you know, but there is a big difference.
I'm pretty sure I don't want my CRACKLINS light and fragile. I want the crunchy and kinda chewy.
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