Pork scratchings and brines
Discussion
Gandahar said:
I prefer the ones that have some real heft to them and might be hairy. They have a crisp side but also that melt in the mouth fatty side that gives it more taste whilst clotting up your arteries.
Yeah this. A good scratching should have a big dollop of fat that your teeth slide, almost frictionless, through before their progress is completely arrested by a rock hard piece of pig skin and you have to shuffle the scratching to the back of the mouth and get the molars and 750lb/inch of jaw pressure to make progress.. A bit of pig hair adds roughage.
My biggest bugbear with scratching is that they are often overcooked and disintegrate into a million bits of acrid sand-like horribleness.
Mr Gearchange said:
Gandahar said:
I prefer the ones that have some real heft to them and might be hairy. They have a crisp side but also that melt in the mouth fatty side that gives it more taste whilst clotting up your arteries.
Yeah this. A good scratching should have a big dollop of fat that your teeth slide, almost frictionless, through before their progress is completely arrested by a rock hard piece of pig skin and you have to shuffle the scratching to the back of the mouth and get the molars and 750lb/inch of jaw pressure to make progress.. A bit of pig hair adds roughage.
Top notch for Tony doing these. Next thing we will be discussing the best dips.
(pardon the pun)I've never had the urge to dip scratchings in anything funnily enough.
I suppose it could work
Maybe that beer cheese stuff the Americans seem to like?
Or how about a bourbon reduction added to some mayo?
You could do a version of nachos. Scratchings smothered in pulled pork, bacon bits, beer cheese and jalapenos?
I'm thinking Guy Fieri might want to do an episode based on this thread...
I suppose it could work
Maybe that beer cheese stuff the Americans seem to like?
Or how about a bourbon reduction added to some mayo?
You could do a version of nachos. Scratchings smothered in pulled pork, bacon bits, beer cheese and jalapenos?
I'm thinking Guy Fieri might want to do an episode based on this thread...
FurtiveFreddy said:
I've never had the urge to dip scratchings in anything funnily enough.
I suppose it could work
Maybe that beer cheese stuff the Americans seem to like?
Or how about a bourbon reduction added to some mayo?
You could do a version of nachos. Scratchings smothered in pulled pork, bacon bits, beer cheese and jalapenos?
I'm thinking Guy Fieri might want to do an episode based on this thread...
Excellent ideas, the calorie intake is multiplying at an astronomical rate. Which is very fitting for our humble pork scratching.I suppose it could work
Maybe that beer cheese stuff the Americans seem to like?
Or how about a bourbon reduction added to some mayo?
You could do a version of nachos. Scratchings smothered in pulled pork, bacon bits, beer cheese and jalapenos?
I'm thinking Guy Fieri might want to do an episode based on this thread...
How about some curry sauce dips? From mild to extreme?
They look absolutely bloody delicious!
Going down the sous vide route for slow cooking the rind would be a clean and ridiculously easy route.
These aren't cheap but would work a treat for you.
https://anovaculinary.com/anova-precision-cooker/?...
Going down the sous vide route for slow cooking the rind would be a clean and ridiculously easy route.
These aren't cheap but would work a treat for you.
https://anovaculinary.com/anova-precision-cooker/?...
21TonyK said:
Not yet.
Did another batch of scratchin's but not had time to sort out the bacon element.
Thinking I will just oven cook smoked streaky, dehydrate to remove as much fat as possible then pop in the processor. Will need to do a fair amount to get the processor to powder it though.
Don't you have a spice grinder? Only recently got one myself but wish I had done so before as small amounts of spices never work even in a mini processor.Did another batch of scratchin's but not had time to sort out the bacon element.
Thinking I will just oven cook smoked streaky, dehydrate to remove as much fat as possible then pop in the processor. Will need to do a fair amount to get the processor to powder it though.
Or you could send me some of your scratchings and I'll give it a go...
FurtiveFreddy said:
Don't you have a spice grinder? Only recently got one myself but wish I had done so before as small amounts of spices never work even in a mini processor.
Or you could send me some of your scratchings and I'll give it a go...
My spice grinder is an old coffee grinder from years back. Daren't use it for anything else, glows yellow from turmeric!Or you could send me some of your scratchings and I'll give it a go...
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