Just like Chicken Cracklings, Pork Cracklings (aka Pork Rinds aka Chicharrones) are incredibly easy to make, delicious and are virtually zero-carb. The main advantage of making your own pork rinds is that you will avoid preservatives, MSG and other junk. How to Use Pork Rinds Pork rinds ...
SWAP: Don’t want to use avocado oil? You can also use any lard rendered from the cooking process, or any other oil safe for high heat. How To Make Pork Rinds This section shows how to make chicharrones, with step-by-step photos and details about the technique, to help you visualize...
However, to be on the safe side, we recommend storing your lard in a cold, dark basement or else in the freezer. If you have a jar of lard that you’re using currently, keep it in the fridge. How To Make Lard If You Don’t Have An Instant Pot This method is perfect for all ...
everything, just about, on me being thin. People would jokingly ask me if I ever ate, and would tell me that I needed to eat a jar of lard to finally put some weight on my frame. I was 6’3” and 147 pounds for two years after my final growth spurt in high school, and no, ...
gritty details here about why lard has become a naughty word to the ears of most people, I want to delve into the subject of lard, what it is, why it is an excellent cooking and baking fat, why I find it beneficial to make your own, and the easy process of how to render lard!
Lard (rendered pork fat) has fallen out of favor, but it is the key to so many delicious things. Here's how to make lard in your own kitchen.
So I have not done it yet, but I plan to try to make a soap mixture of some sort using ashes from our woodstove this winter, lard that I rendered last winter and water - and see what happens. I will definitely do a post when I do that. What I love about that idea is that it...
Now that you know how to make a roux, check out this recipe for Brisket Mac and Cheese which utilizes this technique to create a delicious, creamy, smooth cheese sauce that will beat the boxed version any day. Roux’s are also commonly found in etouffee, gumbo, jambalaya, and as we men...
Being able to make them yourself gives them a cool factor too. Kinda like making your ownyogurt. Oralmond milk. The technical term for making lard and tallow is “rendering” – it’s the process of taking raw fat and melting it down. It’s super easy to do, and there are several ...
If the recipe says to add enough flour to make a stiff dough, just add the flour until it is slightly sticky. Then put the last 1/2 cup or so of flour on your kneading surface and knead the last of the flour into the bread. If you get too much flour in the recipe, it makes ...