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Started By
Message
Cooking cracklings advice needed
Posted on 11/30/16 at 12:56 pm
Posted on 11/30/16 at 12:56 pm
I've asked several people about this process and a few said to use ice in the oil to "pop" them during the final stages.
Watched a few self proclaimed cajuns on YouTube and none of them used ice.
So is it yay or nay on the ice?
Watched a few self proclaimed cajuns on YouTube and none of them used ice.
So is it yay or nay on the ice?
7
Posted on 11/30/16 at 12:59 pm to NatalbanyTigerFan
a lot of people use the crackling fat to fry their cracklins. personally, I prefer to add some lard to the pot first and simply fry my cracklins in lard. about the ice............yes..it pops some of the skin.
personally, I like to sprinkle a little little bit of vinegar on mine right out. but, you have to like that taste I suppose. it makes the skins pop also.
personally, I like to sprinkle a little little bit of vinegar on mine right out. but, you have to like that taste I suppose. it makes the skins pop also.
Posted on 11/30/16 at 1:10 pm to NatalbanyTigerFan
I think the ice just makes a bunch of splattering and show. I don't think it actually does anything.
Posted on 11/30/16 at 1:19 pm to OldHickory
quote:
I think the ice just makes a bunch of splattering and show. I don't think it actually does anything.
I agree. I cook in competitions. I never use lard to start, water hose or ice at the end. I start with about two quarts of water and just stay on top of them the entire time. I turn the heat up at the end to make them crackle. Towards the end, scoop them in and out of the grease to let them hit the cool air. Thats what crackles them!
Posted on 11/30/16 at 1:41 pm to NatalbanyTigerFan
I've never heard of using ice.
Posted on 11/30/16 at 1:42 pm to NatalbanyTigerFan
No need. For the second fry, just crank the oil to 375-380 and flash fry in small batches.
Posted on 11/30/16 at 1:54 pm to Potchafa
quote:
I never use lard to start,
What do you use?
Posted on 11/30/16 at 2:02 pm to NatalbanyTigerFan
I've done the ice trick. It worked out for me. I cut the fire before throwing ice in just in case, but it wasn't too explosive. Just a 16oz solo cup full of ice.
Thread documenting my process
Thread documenting my process
This post was edited on 11/30/16 at 11:56 pm
Posted on 11/30/16 at 2:03 pm to oldcharlie8
quote:vinegar is where it's at. I got that idea from Danny&Bonnie seafood in Gretna. They have great cracklin'
personally, I like to sprinkle a little little bit of vinegar on mine right out. but, you have to like that taste I suppose. it makes the skins pop also.
Posted on 11/30/16 at 2:43 pm to CoachChappy
quote:
I've never heard of using ice.
Me either but It's even in the T-D recipe link at the top of this page in the cracklings recipe
Posted on 11/30/16 at 3:23 pm to Boudreaux35
quote:
What do you use?
I start with two quarts of water.
Posted on 11/30/16 at 7:07 pm to NatalbanyTigerFan
Absolutely no reason to put ice in.
Posted on 11/30/16 at 10:10 pm to windshieldman
Wear a shirt
Posted on 11/30/16 at 10:10 pm to NatalbanyTigerFan
What you are referring to is the "miracle". Some people use ice but it's not necessary. We just crank up the heat.
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