Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
For you Kim Shook:
Cooking environment for pork meat and making crackling pork rind are very different. All optimizing methods tend to end up compromising methods. Much simpler just cook them separate.
dcarch
Sous vide/ roasted pork and dehydrated and baked pork rind
For you Kim Shook:
Cooking environment for pork meat and making crackling pork rind are very different. All optimizing methods tend to end up compromising methods. Much simple just cook them separate.
dcarch
Sous vide/ roasted pork and dehydrated and baked pork rind
