BAR SNACKS ~ MAKING PORK RINDS ~ CRUNCH ~ CHICHARRONES

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Опубликовано:

29 сен 2024

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Комментарии : 46

@Zan823 7 месяцев назад

I put a fresh onion garlic and chicken stock powder in the water when boiling. Also grind up the end seasoning with smoked salt, smoked paprika and a dash of Jamaican all spice in a coffee grinder so it's a very fine misting of powder, then toss the fried scratchings in that. Perfect!

@paulhunter445 5 лет назад

I brine in 3% salt solution overnight and dry . No boil .

@paulhunter445 5 лет назад

4 blocks lard 1 beef dripping . Not making triglyceride yet . Maybe but nice .

@La__Rat 2 года назад

Boiling will make it soft crunch. You dont boil it, your rind cant break your tooth cuz it is hard.

@nowhere982 Год назад

How much are these from morrisons per pack?

@DullahanBrewing 5 лет назад

Tasty looking snacks but quite time/ labour intensive especially on a mass scale for the pub,as you said not really cost efficient,not sure how you're going to solve that issue. Sounds like you will have to keep these as home treats and look for a cheaper alternative for pub snacks. Be interesting to see where this leads though. Hope your back feels better soon. Cheers.

@metalmbabe69a59 4 года назад

Looks good

@rosemaryabbott1020 2 года назад

Chicharones are made from fried pork bellies. The whole thing.

@paulhunter445 5 лет назад

Could you help with a problem . I have some amyloglucosidase and can't find how much to use per litre . It's either 0.03 per litre or 0.3 per litre which seems to much .

@harrybrew69 5 лет назад

In the words of the Virgin Mary, "Come again".

@paulhunter445 5 лет назад

@@harrybrew69 I found it is 0.03 to 0.08 per litre . So I only need about 1 gram per 5 litre batch . Making a brut ipa . Bought 30ml should last me forever. The amyloglucosidase converts the unfermentables so it finishes about a 1000 . Dry .

@hhale5652 2 года назад

I just fried some in my air fryer. They came out perfect. I’m so happy because I’m afraid of using hot oil.

@kat7777 Год назад

I was gonna ask that 👍

@whatisgoingonineedtoknow. 2 месяца назад

Keep them in the freezer and fry or air fry as need.

@bradleysuarez4 Год назад

I like to eat them with a side of malt vinegar

@STRANGERINMOSCOW1 2 года назад

The poor man's prawn cracker, I bet they are amazing. Will try soon, cheers mate.

@xeveniahdarkwind178 3 года назад

Did you make enough for your viewers?..kinda like did you bring enough for the class...

@sheppodiddly 5 лет назад

They look delicious! I've already done the lard fry and oven method for scratchings, will give this a go next! Cheers!

@frankieaguero6937 3 года назад

How long do u dehydrate in oven and on what temp?

@DiscipleOfYahusha 3 года назад

i believe it’s 6 hours

@osbaldohernandez9174 2 года назад

I like my chicharones just like those crunchy and spicy 🌶

@cabe_bedlam 5 лет назад

How long before you fabricobble an industrial air fryer from a cement mixer and a leaky gas burner?

@rhondag2926 2 года назад

What an excellent recipe you have for pork rinds!

@reddogales9029 5 лет назад

Want!! 🤤🤤🤤

@Schnuz 5 лет назад

I think that you need to employ tastorvision, mouth was seriously watering. Frying basket with a lid? keep a number of them down in the oils all at once? Cheers, Schnuz.

@zer0nix 3 года назад

Do these cut up the mouth like the bagged varieties? Thanks!

@xenoborg007 3 года назад

I think you may have a problem with your mouth.... if soft fluffy pork rinds are cutting it up.

@1010QUEEN7 2 года назад

Good question

@tombob1469 2 года назад

bro bag of prok rindes is $1 in my hood.

@xxkissmeketutxx Год назад

Where's your hood?! A little bag costs $5-7 in Australia

@sitjar 3 года назад

James Corden must have been sacked from US television!

@helenellsworth9556 2 года назад

You mean crunch test 🤣🤣

@catarinatang980 3 года назад

Oh wow using the dehydrator looks so much easier!!! Thx you!

@basingstokedave4292 5 лет назад

harry have you got a deli slicer to cut your beef evenly for jerky yet? i made some with the same machine you have cus you had one so i orderd it then got pissed and cooked 1kg of top rump sliced and over done it so now i have waffa thin pieces of something that does taste of beef lol ...cheers

@harrybrew69 5 лет назад

No but I have been looking at them on ebay.

@1010QUEEN7 2 года назад

Great

@francocarrieri1988 2 года назад

Awesome!

@eatwhatthemonkeyseat8161 5 лет назад

I dont know how much your time is worth Harry but this seems a lot of work/time for little potential return.

@harrybrew69 5 лет назад

True, it won't work on a small scale for a profit. Good fun playing in the kitchen though.

@HairyJamie 5 лет назад

Need something for the vegan types, just sayin ....

@paulhunter445 5 лет назад

Fried kale , beautiful

@suiderkruisbrewers1998 5 лет назад

Thanks if I knew how to make these I would have done it a long time ago. I have a dehydrator sitting doing nothing in the kitchen cupboard.

@OldNorsebrewery 5 лет назад

Chinese restaurants sell this as beef and you can´t identify it as pig hide because of the thick brown sous. So you pay premium for beef, but get 84 cents worth of hide

@xxkissmeketutxx Год назад

Have you eaten pork skin? It's got absolutely NO likeness to beef, either in taste, texture nor consistency. I've seen videos of fake Chinese foods but there's just no way a bit of sauce could deceive anyone like that 🤣

@OldNorsebrewery Год назад

@@xxkissmeketutxx I know. However when I tried to point that out they could not speak english no moe. Further questioning brought out the chef with the choppin knife. So I just paid and left