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Cracklins (gratons) cooking questions
Posted on 6/11/15 at 3:49 pm
Posted on 6/11/15 at 3:49 pm
What is your experience cooking cracklins and what is your season of choice?
10
Posted on 6/11/15 at 4:28 pm to Shalimar Sid
My experience has been miserable failure. I've had burner failure, stirred too much, had problems cutting the fat/skin b/c it was too warm, had the fat slough right off the skin because the temp was wrong. Basically, I've failed in every way possible.
But hope springs eternal...my daddy's lawn guy wins cracklin' cookoffs, and he's agreed to give me a remedial lesson (or two). Maybe I'll finally get it right this fall. Cause I ain't learning to cook gratons during summer, LOL.
But hope springs eternal...my daddy's lawn guy wins cracklin' cookoffs, and he's agreed to give me a remedial lesson (or two). Maybe I'll finally get it right this fall. Cause I ain't learning to cook gratons during summer, LOL.
Posted on 6/11/15 at 4:29 pm to Shalimar Sid
Get the right cut of crackling, barely cover with water, bring to a boil, boil all the water out.
Fry in the rendered fat until done, stirring every so often to prevent a scorch.. Pull out the cracklins to cool a bit. Raise the grease temp to 375 or so. Throw the cracklins back in for a very short period to "blister and pop". Then drain. Season to taste with fav Creole seasoning and eat until sick.
Fry in the rendered fat until done, stirring every so often to prevent a scorch.. Pull out the cracklins to cool a bit. Raise the grease temp to 375 or so. Throw the cracklins back in for a very short period to "blister and pop". Then drain. Season to taste with fav Creole seasoning and eat until sick.
Posted on 6/11/15 at 4:34 pm to Shalimar Sid
I've never cooked cracklins -- dealing with that much hot oil scares me.
But I had some awesome cracklins at the Black Pot Festival last year. They used fish sauce to season them. Think cilantro and green onions were involved too. It was a nice Asian thing.
But I had some awesome cracklins at the Black Pot Festival last year. They used fish sauce to season them. Think cilantro and green onions were involved too. It was a nice Asian thing.
Posted on 6/11/15 at 4:38 pm to Shalimar Sid
Posted on 6/11/15 at 4:40 pm to Dandy Lion
Glad they had pictures...
Posted on 6/11/15 at 4:41 pm to OTIS2
Posted on 6/11/15 at 4:44 pm to OTIS2
quote:
Glad they had pictures...
That´s why I put it up.
25 minutes in olive oil at very low temp, then full blast until golden, is what they said.
should sit out in the air for 20 minutes before cutting and preparing, although I´ve seen some people say they should be sitting ready the evening before.
Posted on 6/11/15 at 4:46 pm to Shalimar Sid
I'd use it when making cornbread
Posted on 6/11/15 at 4:48 pm to Dandy Lion
quote:
Dandy Lion
WTF is this?? I thought my browser had mistakenly translated the page into Spanish. This is America son!! We don't speak that ching-chang shite here.
Posted on 6/11/15 at 4:50 pm to Trout Bandit
I couldn´t find it translated.
Posted on 6/11/15 at 5:50 pm to Shalimar Sid
Cracklins by Pochejp
ETA: I don't know what that 2nd temperature was supposed to be - probably 375, since that's the same keys those symbols are on.
ETA: I don't know what that 2nd temperature was supposed to be - probably 375, since that's the same keys those symbols are on.
This post was edited on 6/11/15 at 5:54 pm
Posted on 6/11/15 at 7:27 pm to Stadium Rat
I love that Gonzales style.
Posted on 6/11/15 at 8:25 pm to Shalimar Sid
No clue, but I love that "cap" or "nugget" style over the strips. 
Posted on 6/11/15 at 9:10 pm to Shalimar Sid
Air drying on a wire rack will help with the crispiness.
Posted on 6/12/15 at 8:18 am to Shalimar Sid
i can tell you this: when people try to fry their cracklins in their own fat, they come out like gummy bears most of the time. add lard to the pot and fry those bastards. don't overdue it. I sprinkle a little vinegar right when they come out to make them "pop" and then I use slap ya mamma. good luck
Posted on 6/12/15 at 8:28 am to Shalimar Sid
I have cooked 3 batches by myself. I never use anything in the pot beside the meat. You have to constantly stir and it takes almost 2 hours. Once they are cooking in their own grease, take one out every now and then and check for hardness. Season with salt only when done.
Again, no water, no oil in this way of cooking.
Again, no water, no oil in this way of cooking.
Posted on 6/12/15 at 9:04 am to OTIS2
quote:
Get the right cut of crackling, barely cover with water, bring to a boil, boil all the water out.
Fry in the rendered fat until done, stirring every so often to prevent a scorch.. Pull out the cracklins to cool a bit. Raise the grease temp to 375 or so. Throw the cracklins back in for a very short period to "blister and pop". Then drain. Season to taste with fav Creole seasoning and eat until sick.
Perfectly said
Posted on 6/12/15 at 9:06 am to OldHickory
quote:
I love that Gonzales style.
Please tell me this is a joke lol
Posted on 6/12/15 at 11:21 am to Stadium Rat
quote:
Cracklins by Pochejp
ETA: I don't know what that 2nd temperature was supposed to be - probably 375, since that's the same keys those symbols are on
400 degrees F put in and throw one ice cube in and stir like crazy. Repeat and remove and season.
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