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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
03-01-2015, 12:47 PM
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Cracklins??
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#2
03-01-2015, 03:56 PM
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We usta just add some water and go to frying once they cook down and start floating take them up. Let them cool completely then put them back in a little at a time till they crack then take em out and hit em with seasoning when they hot. last batch we did we started with 5 gallons of lard we got from a cracklin' place for 10$ We found this worked better and they didn't crumble as bad.
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#3
03-01-2015, 04:53 PM
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I have started by putting them in oil and have also started them using water. I have never noticed a difference but 1 minute can make the difference between a good cracklin or a bad one.
If you are not sure pull them out and check them as they will continue to cook and if they need to go back in, no big deal. I always pull them out and let the grease get hot and throw them back in to make them "crack" and I have also added a cup of water to the oil when they are still cooking to make them "crack". I would not suggest the second method unless you know what you are doing, which I'm not sure I do. Most people like a lot of seasoning but I always dumped mine in a cardboard box and only season with salt. Good luck....
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#4
03-01-2015, 05:32 PM
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Once your cracklins are cooked take a sweet potato and cut it in the strips and drop em in the cracklin grease for just a little while. Then take em out and wrap one around a cracklin and eat and be happy
Sent from my iPhone using Tapatalk
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#5
03-01-2015, 06:21 PM
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Quote:
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#6
03-01-2015, 06:30 PM
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well.........that was interesting.....
they turned out light as lead and crisp as bubble gum...... back to the chopping block
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#7
03-01-2015, 06:43 PM
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Quote:
Gunna have to check with my Doctor and see if there's another pill he can give me for that.........
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#8
03-01-2015, 06:44 PM
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Quote:
This weather is gonna have that effect I believe. Sent from my iPhone using Tapatalk
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#9
03-01-2015, 08:31 PM
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We always render them on a low fire and cook till tender before cranking up the heat to brown and crisp them. We drain them on sheet pan with a wire rack then put them in a low oven and dry them out some.
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#10
03-01-2015, 11:16 PM
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Like Saute86 said, cook on low fire rendering out the "fat", then turn heat up and let them brown. Remove and allow to cool, and with grease hot, start putting them back in and they will "pop" to make you a good cracklin.
Now, there are cracklins and there are pork skins! Cracklins are identified with some meat still on skin. Pork skins are just that, pork skins with no meat. I was cooking 3,000lbs of pork skins a week back in the 60's. Not cracklins, but pork skins. We were the first at Stop N Shop Grocers to make and sell the pork skins that were "popped" up, cooking and jugging in glass gallon jugs, selling them for $1.00, with a .50 return on jug. We discovered the "popping" of the skins when one day, the store got busy, I had to remove the skins and work in the store for a short time, then returned, reheated the 3 black iron pots with the rendered grease, throwed them skins back in, and magic happened! I was only 17 working for my uncle who owned the store. Man we sold some pork skins after that.
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#12
03-02-2015, 09:19 AM
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I have some pork skin in the freezer right now. Gonna give it a try soon.
When I was a kid we would put "gratons" on a slice of fresh Bunny bread and drizzle with cane syrup. Mmmmmmmmm................................
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#13
03-02-2015, 09:33 AM
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you can also render the fat in the oven at 200*
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#14
03-03-2015, 09:21 AM
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i start with a little lard in the pot. Put the cracklin meat in the pot and begin cooking. You have to keep them stirred because they will want to stick. They will begin to start letting off some oil. I cook them until the oil reaches 310 degrees. Take the cracklins out and let the oil cool. Once the oil is cooled it will separate with all the old oil setting to the bottom. Spoon out the clean oil and put in another pot. Remember not to stir up the bottom. When you run out of clean oil and you have the trash left go ahead and throw that away and wipe out the pot. Pour in the clean oil and bring the temp up to 370 degrees and throw them back in until they get a little more golden color on them (@3 minutes). Take them out and season.
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#15
03-05-2015, 09:40 PM
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Quote:
We put about a half quart of oil in black iron pot with 20lbs of fat. Stir till it makes own grease and it comes to 310 degrees about an hour or so take them out and drain on paper on a table take a gallon or so of oil out of the pot and save it dump the rest and clean the pot lightly removing all the grios put the clean oil back in the pot and heat it to 380-390 degrees drop the cracklins back in about a pound or so at a time and fry till they pop 2-3 minutes remove from grease and drain on paper covered table sprinkle with your favorite seasoning enjoy the high cholesterol
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#16
03-05-2015, 09:44 PM
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Quote:
read this after I made my post..... this method is almost fool proof
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