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2 hours ago, dcarch said:Simple:
Remove skin, make crackling skin.
Sous vide pork.
Put skin back on pork.
dcarch
Why even bother putting the skin back on. I have made cracklins many times, and i can say without a doubt, no way are you getting that cracklin back on evenly. They curl up pretty fast. And if it hasn't curled up, then it aint cracklin yet. Your better off leaving it intact and shallow pan frying in a inch of oil and turning ever few minutes.(if you dont have a large deep fryer.)
2 hours ago, dcarch said:Simple:
Remove skin, make crackling skin.
Sous vide pork.
Put skin back on pork.
dcarch
Why even bother putting the skin back on. I have made cracklins many times, and i can say without a doubt, no way are you getting that cracklin back on evenly. They curl up pretty fast. And if it hasn't curled up, then it aint cracklin yet. Your better off leaving it intact and shallow pan frying in a inch of oil and turning ever few minutes.(if you dont have a large deep fryer.
1 hour ago, dcarch said:Simple:
Remove skin, make crackling skin.
Sous vide pork.
Put skin back on pork.
dcarch
Why even bother putting the skin back on. I have made cracklins many times, and i can say without a doubt, no way are you getting that cracklin back on evenly. They curl up pretty fast. And if it hasn't curled up, then it aint cracklin yet.
By John DePaula,
