Before EVERYONE in the room hollers 'Chicharron' or 'Pork Rinds', which is what I was planning on doing (though I am a bit sick of the stuff, I'm currently located in Mexico), let me explain my kitchen.
I have a single electric stove, almost brand new. And a very small refrigerator. And nothing else. I have seen chicharron recipes, and all that I have seen have told me to dry the skins out in the oven that I don't have or in a safe and dry area, which I also don't have because my kitchen isn't exactly.... bug or cat-free. I have tried just frying the skins as is and well... the lack of drying and the hot oil left me unable to approach my own stove without proper protection from the geyser of oil that resulted.
I could alternatively give said skins to the cats because they rarely find wet meat anywhere here, but I'd really rather eat it.
Are there any other decent ways to prepare and cook these skins with the equipment that I have?
Submitted January 21, 2016 at 12:05AM by Resniperowl http://ift.tt/1PFtI3V AskCulinary
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