Yulek
I tried these in Lithuania, they have a snack for beer. Yummy, I immediately wanted to make them myself! Your photos are delicious)
celfh
Was on the market. And there pork skins, mamadaragaya, like shoe polish at a shoe polish factory))) And the purest, without a gram of fat, and with a small layer of bacon. The price for the first is -10 rubles per kg, the second is, apparently, a delicacy -50 rubles.
I bought both ... Which is better to use? Or assorted?

dopleta
Spline, thank you very much! Jog and run to bookmarks until they snapped up everything! Mine, mine, mine !!! I'll try it in a pressure cooker.
Spline
Yulek, so this is Baltic cuisine? At least I will know. Thank you for your attention to the photo, I am trying very hard.

celfh, to be honest, I like not very fat skins more, it seems like you can eat more with less risk to your figure. But after the very first cooking, it becomes clear which ones are right for you.

dopleta, Don't you worry, celfh says that there will be enough skins for everyone on the market. And I have no pressure cookers, so you tell me later how it comes out in time.
nut
And today I sanded myself, bought it for 30r - well, damn it, it's just some kind of epidemic on these skins
NatalyMur
Girls, will the skin with the underwire fit?
lappl1
Spline, piggy - for my husband-bulbash instead of dessert it goes! But I have never cooked skins yet. I love them so much. Sometimes I cut off a strip on purpose. And here is a whole dish! And all of the skins! In general, you have pleased our family with a recipe! Thank you !
nut
Natalya - suitable for any part of the hryundel
NatalyMur
nut, thank you, I have such a big underclothes waiting with a skin And how many skins have already been thrown away ...
Spline
nut, the main thing is that sellers of skins do not read this post, otherwise prices will be raised)))))

NatalyMur, so skins - they are everywhere - skins. I choose rosy and not thick, if there is a choice. (I once bought a piece of underscore in the market, it was white, and the skin was white, even. It looked beautiful, but it tasted very much chemical, it was probably treated with something)

LIKE DISSOLVED

lappl1, I really hope that my husband will like it))
NatalyMur
Spline, I buy meat only on the market, and from one seller. I hope everything goes well
nut
Spline - I was scared of this too and grabbed as much as 3 kilos, while the seller asked me - "What is this? Is it connected with the sanctions" I told him - "No, I just love to gnaw them - now I’ll come home, fall into a chair, bully my legs up, so that rested and I will chew them with such delight! '' His eyes are screaming just - really believed
Spline
NatalyMur, then I am calm for you

nut, yes, yes, you need to mislead the seller of skins.
nut
Spline- the recipe says 1 head of garlic per 400 g of skins - this is not too much I will cook soon and I don’t know how much to put it - can I count it in the teeth? I put 5-6 cloves of garlic on the jellied meat about 4 liters - I really don't know what to do
nakapustina
And I already did! Tasty with black bread and mustard and fresh cabbage soup! Thank you very much for the recipe!
We often buy pork in a farm store with skin, sometimes we make ham according to Vitaliy B's recipe, but there are more skins left than needed. In fact, it turned out prettier and more appetizing

Pork skins with garlic
nut
Natasha, how much garlic did you take? Something very dark photo - or is it already dark in my eyes
nakapustina
It is necessary to change the camera. Garlic took a head of 8 cloves, not very large, and the skins were just over 500 grams.
nakapustina
I did it in the cartoon and added the garlic to the cartoon, then I waited until it cools down, maybe that's why the garlic turned out in moderation
Spline
nakapustina, you are just a meteor)) A dark photo is not a problem. If you focus on the white plate, it turns out something like this. Pork skins with garlic And in the rays of the sun it will sparkle with amber
nakapustina
Spline,
Scarecrow
Skin, yyyyy)))).
You can't show your sister. Fainting is guaranteed there)))

Well, almost brawn, of course. I love him very much and still, like in brawn, I would add a small piece of meat to the skins. For beauty and deliciousness. True, I always consume the skin almost stripped. Fatty pork doesn't suit me.My pork practically does not go at all))).

When cooking, I also add chopped carrots into several segments, and a piece of ginger (then I remove everything) ... And in general, I want to eat now. Sinister you))
Gaby
Quote: nut

Spline - I was scared of this too and grabbed as much as 3 kilos, while the seller asked me - "What is this? Is it connected with the sanctions" I told him - "No, I just love to gnaw them - now I’ll come home, fall into a chair, bully my legs up, so that rested and I will chew them with such delight! '' His eyes are screaming just - really believed

Nut, now I am laughing, now I will know what to say too, + deserved. Yesterday I thought that the price would rise, however, or become deficient, I'm really afraid ... and when I get to the market with work, someone from Kharkov, mind all the skins (mink) do not buy, leave it to me.
Monica
Today, on Horseback, I grabbed almost everything with my ears together, though in one place. They looked at me suspiciously
Gaby
Monica, what are you doing this is my market, I live nearby. I felt that while I was here blah blah mustache skins are bought

Goldie, tell me how much did you take the skins? And why didn't she take it on me?
Monica
Quote: Gabi

Monica, what are you doing this is my market, I live nearby. I felt that while I was here blah blah mustache skins are bought

Goldie, tell me how much did you take the skins? And why didn't she take it on me?
Yes, I didn't know what you needed. I took 8 grams each, and two ears 15 grams each.
MariV
dopleta, you were late, Lorik, with the pressure cooker, I already chatted, standing in the refrigerator. Cooked for 40 minutes, but 30 would be enough.
Gaby
Monica, thanks for the valuable information. I also thought about the ears, but when I bought it, cooked it, but I couldn’t force myself to eat, in general, you’ll laugh, but one thought haunted me - did the owner clean the pig's ears? Should I buy it, make a second take?
Andreevna
MariV,
Olyushka, and I also chatted in the pressure cooker, it has been in the refrigerator for three hours. My current will probably eat these skins with my lips. I did not hesitate to put them on the Jellied program, and I have it for 70 minutes Zapaaah, go crazy !!!!
Spline, thanks for the recipe. I used to throw away all the skins, but now I will save up, we are buying meat with leather at the dacha.
Monica
Quote: Gabi

Monica, thanks for the valuable information. I also thought about the ears, but when I bought it, cooked it, but I couldn’t force myself to eat, in general, you’ll laugh, but one thought haunted me - did the owner clean the pig's ears? Should I buy it, make a second take?
Vika, to be honest, the fish soup is in the freezer until next time
I just cooked half a kilo of leather from a whole shank, loaded it into a ham maker and set it to cool

Spline, thanks for the wonderful recipe!
Piano
Quote: MariV

dopleta, you were late, Lorik, with the pressure cooker, I already chatted, standing in the refrigerator. Cooked for 40 minutes, but 30 would be enough.
Thanks for the information, I just put it in the pressure cooker and am thinking about the cooking time .. And my skins are completely without a layer, clean, but they smell as if the pig was shaved right in the kitchen with a blowtorch ...
Scarecrow
AAAAA !! Stop calling it skin !! Uh-uh-uh ...

Skin! Skins !!!
Gaby
Quote: Monica

Vika, to be honest, the fish soup is in the freezer until next time
I just cooked half a kilo of leather from a whole shank, loaded it into a ham maker and set it to cool

Spline, thanks for the wonderful recipe!
Alya, your recipe sounds like a pestle ... but I can buy some fish soup in a caravan, but I don't have the skin and leave on Saturday morning, when can I drive to the market? Should I leave work early in the week? Straight puzzled.
Firecracker
Quote: Piano

And my skins smell like they shaved a pig in the kitchen with a blowtorch ...
I usually soak the meat and hooves for a couple of hours in several waters before putting the jellied meat on, maybe I should have done the same here?
Piano
Maybe ... next time I'll do it, I've already cooked it and cracked a third hot. There are no competitors for skins - here and start in advance, vkuuusnooo!
Ukka
I also love pork skins !!! At home I bought them in kilograms, cleaned them of fat and into the freezer.Before cooking, I cleaned the skin outside, rinsed it well and cooked it in a pressure cooker for one and a half to two hours. You can't pull off fish soup! I always cried tearfully at the market - I need these skins for rheumatism, for the joints ... They put the skins for me.
And in Posad still selfish I haven’t found a gold mine ... I am tormented without fat and without skin ...
Ukka
Quote: Firefighter

I usually soak the meat and hooves for a couple of hours in several waters before putting the jellied meat on, maybe I should have done the same here?
I do that too, and I rub them with baking soda. Then I rinse well with warm hot water.
MariV
In a pressure cooker (BRAND), the skin boiled almost into trash in 40 minutes - however, I had it from the brisket, thin and with meat.
Without bothering too much, you can buy two pork legs and boil them together with the skin - there will be cartilage, and a little meat, and the same skin - the most trivial jellied meat!
Rusalca
Quote: Scarecrow
AAAAA !! Stop calling it skin !! Uh-uh-uh ...

Skin! Skins !!!
What's the difference?
nut
MariV-Olga, tell me, on which program I cooked in the pressure cooker
Monica
And me with a report It turned out very tasty
Thanks again for the recipe.
Pork skins with garlic
Spline
Monica, wow, straight pink Italian marble turned out with meat. What's your shape? I also want to make a cylinder next time.
Monica
Quote: Spline

Monica, wow, straight pink Italian marble turned out with meat. What's your shape? I also want to make a cylinder next time.
I have a Tescoma ham.
Wildebeest
Piano, here the girls have already written that the skins must be soaked, changing the water several times. You can also boil them and drain this water, and then start cooking.
Nikusya
Quote: Monica
I have a Tescoma ham.

Alya, and in more detail, you can about the technology of making skinned hams, pzhalusta
kirch
And I'm wondering
Monica
Girls, I did everything as in the recipe. She just took a shank, separated the meat, chopped it into thin slices and added finely chopped skin. Cooked in a cartoon for four hours. Next time I’ll cook in a pressure cooker. I added the garlic after it was cooked. After mixing, put everything in a ham maker and put it in the refrigerator overnight.
Biryusa
Quote: Monica
After mixing, put everything in a ham maker and put it in the refrigerator overnight.
Monica, did you put the skins in a ham maker without a bag? Did you get it okay then? Nothing stuck?
Today I drove a specialist to the market, I wanted to buy skins, but they just gave them to me, as much as one and a half kilograms, with the words "and we have the skins for free." I took them home and thought that it would be nice to adapt my Teskomu for molding, but it turns out that I was not the only one who came up with such an idea.
Monica
Biryusinka, laid without a package. In the morning, a little silicone spatula went around in a circle and that's it. Popped out like clockwork
Spline
My men finished their skins successfully and asked for more. On the market, I think I'll buy it as usual. But no, as usual it did not work out - the price went up by 40%. And no one is inferior. I ask what is the case, in other cities for half a buck, and we have almost one and a half ... and they answer me: "They are rich there, and we are poor here, so pay us for the skins." I had to take
Monica
Spline, sadly, I also want to go shopping tomorrow.

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