Crackling has the advantage over some other seasoning mediums, in that crackling can be stored in a cupboard with no refrigeration.
For the crackling, melt the lard in a saucepan and gently fry the skins until crisp. Drain on kitchen paper, then break into small pieces and scatter with sea salt. Keep warm until ready to serve.
Cracklings - Crispy cooked pieces of fatty meat, such as salt pork. Sometimes added to Southern cornbread.
Cracklings (Cracklins) - The crispy residue of skin, usually of pork, remaining after the fat is rendered. Or the rind left when most of the fat of a roast has been melted off.
crackling made from pork, beef, or carabao skin
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manilkara zapote, a brown sweet fruit with black seeds ...
Crackling - Crispy pieces of outer skin remaining after the fat is rendered. Commonly made from pork, and it is used in salads, stuffing's, and seasonings.
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But the Crackling is Superb: An Anthology on Food and Drink by Fellows and Foreign Members of The Royal Society of London ISBN 0-7503-0488-X
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cracklin, cracklings - Also called gratons or grattons by the Cajuns. Cracklings are bits of roasted or deep-fried pork skins. You can make your own, or you may be able to find them at small Mom & Pop groceries.
crackling The crisp brown skin of pork or sometimes poultry with all
its fat reudered; sometimes baked into breads.
crapaudine, a la (Fr.) Poultry, especially small birds, trussed to look like toads.
Cutting gashes or narrow grooves in the surface of food; Example -- in pork rind to produce crackling. 2. Making a pattern of squares or diamonds on pastry crust. In cake decorating, it's using your spatula edge to make a mark in.
The material is first ground, then heated to release the fat and drive off the moisture, percolated to drain off the free fat, and then more fat is pressed out of the solids, which at this stage are called "cracklings" or "dry-rendered tankage".
Thai Green Salad with Duck Cracklings
This zippy salad is a great way to use incredibly moist and flavorful duck confit, which is cured in salt, then poached in fat. Tossing the salad with cracklings (duck skin crisped in a pan) adds superb crunch.
In Bengali cuisine, the seeds are usually fried in oil (or ghee), which causes them to start crackling immediately. Vegetables (especially potatoes), dal, or fish are then added. It is not used with meat.
grattons: crisply fried pieces of pork, goose or duck skin; cracklings
gratuit: free
grecque (ŕ la): cold vegetables, usually mushrooms, marinated in oil, lemon, water ...
Render: The melting of animal fat over low heat so it separates from any connective tissue. This tissue turns crisp and brown (known as crackling) and the clarified (clear) fat is further processed by straining.
The layer of fat that extends the length of a hog's back. It is available fresh, unsalted, not cured, and not smoked, for use as cracklings (fried or roasted pork fat or skin used as snacks) and for the production of lard.
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Pancit Lulug Palabok: a dish of boiled rice noodles layered with a red sauce made from achiote seeds and shrimp juice, then a layer of browned diced pork and shrimp topped with a garnish of crushed garlic cracklings, flaked dried smoked fish, ...
Legend has it that one of the men stabbed a piece of cheese with a large buck knife, and approached a crackling fire made from vine branches to warm himself while he ate.
Looftlighter resembles an oversized curling iron, but simply touch the tip of it to coals or wood and within 60 seconds you will have a crackling fire with no lighter fluid or chemicals.
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Score - to make shallow cuts or slashes with a sharp knife. Kraft knife is a handy tool for scoring pork skin for crackling.
Papadam, Papadom: Thin lentil flour wafers. When cooked (deep fried or baked) they expand to about 8 inches. They must be crackling crisp and warm when served. They come plain or spiced with lentils, pepper, garlic or chili.
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- To heat meat fat, cut into small pieces, until fat is separated from connective tissues. The clear fat is strained before being used in cooking. The crisp, brown bits left in the skillet are delicious but high in fat and are called crackling.
The small fruit of the wild apple tree that has more core than flesh. Crab apples are sour to taste when eaten raw and so are best used to make a sweet jelly for scones and brioches or as a condiment for roasted meats and game. Cracklings ...
Mazsolás Ánizsos Kenyér (Raisin and Anise Seed Bread)
Méheskenyér ("Bee" Bread )
Soproni Babos Pogácsa (Bean Scones from Sopron)
Sós Rudacskák (Savory Rudis)
Töpörtyűs Pogácsa (Crackling Scones)
Zserbó (Gerbeaud Slice) ...
Hot buttered toast, blinis with caviar, toasted Panini or thinly sliced brown bread and butter may be served with any of the main breakfast suggestions. Good music, a film, a crackling log fire, water feature, ...
Croquant A French term indicating crisp crackling.
Croquettes Cooked foods, often potatoes, moulded into cylinder shaped pieces, egg, breadcrumb and fried. Derived from the French word croquer meaning 'to crunch'.
They must be crackling crisp and warm when served. If not send them back. They come plain or spiced with lentils, pepper, garlic or chilli. Paprika. Mild red pepper made from capsicums.
 See also: Cooking, Water, Pork, Sauce, Potato
  
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