The skin tag has no wiki summary.
4
votes
1answer
109 views
Pickling green peaches: is the fuzz a must?
Last year, I had to thin the fruit on our peach tree to keep the branches from breaking once the fruit matured. Rather than throw away all the quarter- to half-dollar-sized green peaches, I pickled ...
2
votes
2answers
370 views
Defrosting approx 3.5kg of pork, and then cooking more than once?
I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got around 20 coming to eat on Saturday for a ...
10
votes
3answers
17k views
How do you make pork rinds?
The little bit I currently know is that they're fried pig skins. However, beyond that it's just a bunch of hand-waving on my part.
Do you buy pig skin from a butcher?
Is there a special type you ...
12
votes
5answers
733 views
What fish have deliciously edible skins?
I love salmon skins, especially when fried or oven roasted. I also always eat the skin when I have a filet.
What other fish have deliciously yummy skins that can stand on their own like a salmon ...
9
votes
2answers
2k views
Why did butternut squash make my fingers dry and yellow?
Last weekend I made butternut squash soup. In an experiment to get more of the squash browned I peeled two medium squash and cut them into 2 inch chunks, rather than just halving it, before roasting ...
2
votes
1answer
147 views
Should I skin the common sole for pan?
I have already cooked a common sole once before, and have skinned only the upper side (the dark side). The result was quite tasty. However, some people say that there's no need to skin it. For what ...
0
votes
0answers
266 views
Are skin and stock of chicken drumstick safe? [closed]
I am living in US. I often buy chicken drumsticks from food grocery stores and simply boil them to eat. Their packages say they are grade A and/or all natural. I heard that USDA forbids usage of ...
3
votes
3answers
5k views
How do you score pork skin?
We cooked some pork belly over the weekend and part of the recipe is to "score the skin".
We have some sharp knives but nothing really worked well. It was really a battle to cut the skin. We even ...
6
votes
3answers
974 views
How do you prepare a fresh deer for cooking?
I'll be getting a fresh deer, gutted by the hunter that shot it, but I need to prepare it myself.
I've heard that it's a good idea to let it hang for a day or two before skinning it, is that true?
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