• gluten free crumbs

    From Dave Drum@1:229/452 to Shawn Highfield on Sun Apr 26 14:13:34 2020
    Shawn Highfield wrote to Dave Drum <=-

    Good advice. I note that Amazon.ca carries Kikkoman GF Panko crumbs.

    They do. I've orderd them as well. My go to is the PC brand as they
    are super fine and only 3x more pricy then they should be. :)

    Still, this looks good and not a whole lot of trouble. I can see it in
    my future ..... buzz words and all.

    Those Keto crumbs do sound good. I might make a batch and see what
    Andrea thinks. I safe the heals of my home made bread for crumbs
    anyway so we normally have some.

    Errrrmmmmmm ..... there is no bread in that recipe. Pork rinds blitzed
    in the blender take the place of the bread. Ought to work says my mental taster.

    I swiped your tagline BTW. There's a revised version on this post. Bv)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Make Pork Rinds
    Categories: Five, Pork
    Yield: 10 servings

    1 lb (420 g) trimmed pork skin
    Frying oil
    Salt & Pepper
    Seasonings (opt)

    Pork skin is easy to find at smaller butcher shops,
    charcuteries, or international meat markets.

    Alternatively, buy a large cut of pork belly with the
    skin on it. Make sure there is at least a 1/4" (0.6 cm)
    of skin on the meat.

    Buy at least a pound (420 g) of pork skin, not including
    the meat.

    Use the skin within 3 days of purchase. The high
    moisture content of pork skin causes it to spoil

    Trim the skin away from the fat and meat. Cut away any
    meat by slicing through the fatty layer. Next, use the
    back of a knife or a large spoon to scrape the fat away
    from each strip of skin. The more fat you remove, the
    puffier the skins will become.

    Pork skin is tough and rubbery. The fat will be soft and
    easily scraped away.

    The leftover fat can be rendered into lard or discarded.
    The meat can be saved for a pork dish. *

    Cut the skin into bite-sized pieces. Once most of the
    fat is removed from the skin, cut the pork skin in
    small, bite-size squares. Aim for pieces that are 2" x
    2" (about 5cm x 5cm).

    The pork skins will double in size when fried.
    Therefore, avoid making excessively large pieces.

    Set your oven # 250°F/120°C. Many modern ovens will
    beep or ring when they’re done preheating. However, if
    your oven doesn’t have this feature, let the oven heat
    for at least ten minutes. This will ensure that it
    comes to temperature properly.

    Use a shallow baking sheet of any size. Place the pieces
    of pork skins directly onto the baking sheet, skin side
    down. Make sure the skin pieces aren’t touching or
    you’ll crowd them.

    Use a shallow baking sheet of any size. Place the pieces
    of pork skins directly onto the baking sheet, skin side
    down. Make sure the skin pieces aren’t touching or
    you’ll crowd them.

    Bake the skins for 3 hours. When the skins are cooked at
    a low temperature for a long time, the skins become
    dehydrated. This will allow them to become puffy and
    delicious when fried.

    When the pork rinds are finished dehydrating, they will
    look dry and brittle like beef jerky.

    It’s better to dehydrate the skins for too long than not
    long enough. If they don’t seem dry, let them cook for
    another thirty minutes or so.

    Find a deep stainless steel pan and fill it 1/3 full
    with lard or frying oil. Next, place the pan over
    medium-high heat for five to eight minutes, or until the
    oil bubbles. Avoid using low smoke-point oils like olive

    The oil needs to be 385°-400°F (196°-204°C) to properly
    fry the pork rinds. If you have a cooking thermometer,
    hold the metal end in the oil for a few seconds to get
    a temperature reading.

    Mix a small bowl of seasonings and sprinkle them
    liberally over the fresh pork rinds. Many people prefer
    a simple blend of salt and pepper. However, a variety of
    seasoning mixtures can be used, including:

    A spicy-sweet blend of 1 1/2 ts salt, 1/2 ts ancho chile
    powder, and 1 ts maple sugar.

    1 ts (ea) Chinese 5-spice & salt.

    1 ts (ea) salt & pepper, and a sprinkle of paprika.

    Store leftover pork rinds. Keep any leftovers in an
    airtight plastic container or re-sealable bag. If the
    container isn’t airtight, the rinds will become stale.

    Eat any leftover pork rinds within a week.

    Store on the counter or in your pantry.

    RECIPE FROM: https://www.wikihow.com

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