I love Wes, I’ve tried to get him to showcase one of my videos forever 🤣😂🤣 One day!! Hope your mom is doing well and you guys too. Have a blessed evening.
❤😂😢I haven't eaten pork for 10 years now for spiritual reasons, but pork grind used to be my favorite snack dip in white vinegar with garlic. Thank God they now make and sell chicken grind in the Asian store that taste delicious and better than pork grind.
I see now that I need a ninja or nutribullet blender. I’ve bought so many small appliances and kitchen gadgets and things the last 8 months that makes my life easier and I still need to purchase more. 😂 I’ll get everything one of these days! 😅 Thank you for the info, it’s so helpful! Wes is awesome too!
I have so many gadgets, it's kind of embarrassing! 🤣😂🤣 I've been a fan of Wes for years, so I was thrilled when he reviewed one of my recipes. 🎉 ruclips.net/video/KglLK91YlOU/видео.htmlfeature=shared
I think i must have always had the greasy ones! The last ones i tried to grind up in my bullet left a greasy residue. Not sure if i had seen the Tom brand, but I'm sure i can find the walmart brand. I will give those a try.
They will always leave some grease because they’re fried but if you noticed how they were moving in the video clip, that’s how you know they’re dry😁 Hope you had a great day.
ive tried pork rinds in various recipes and the taste of the pork rind was always overpowering, i plan to give this method another chance and see how it improves the recipe/flavor of things thanks for the tips.
If a person is avoiding pork rinds, you could substitute crispy chicken skins. There's at least one company that makes a pork rind-like product out of chicken skins (Flock Chips?). I think they can be substituted 1-1.
As a replacement, it would depend on all the ingredients. If you want to experiment with adding it in addition to, I’d start with adding a tablespoon at a time.
I’m glad I read that second comment because I miss read the first one. Country gal they’re basically the first step of pork rinds which is boiled and dried. The final step is frying them thus the air fryer😊
@@countrygal3688 I put the pork pellets in the air fryer on 375F then shut the lid. They take about 4-5 minutes to turn into pork rinds And at that stage they will be light and start flying around but I’ve never had any issues with that. Once I open the lid the fan stops and they don’t move. Just start with a few pork pellets at a time until you get the hang of it.
@@cheffatgrams I can’t do those because of the ingredients they use :(. I buy the 70 pound box from Rudolph’s and vacuum seal into 5 pound bags. I get them $.22 per ounce that way too :)
I'm currently dealing with greasy pork rinds. The pork rinds i just bought (in Australia) when blended, turned mushy. I am presently trying to dry them out in a 90/100C oven before trying to grind/blend them again (like when I made the chicken flour). Is that the best way to work around the overly fatty moist pork rinds? Every time I change the baking paper sheet, it is still soaked and I have had the tray in the oven for over 2 hours now. Unfortunately in Australia we are limited with the pork rinds that are only pork, pork fat and salt. Most of the store brand ones I have seen are cooked with canola/vegetable or other seed oils. Any assistance would be much appreciated. Thanks
If you haven’t checked out Cook with Mel’s Channel, she’s also based in Australia, and I believe they get their pork rinds at Costco. As for the oily pork rinds, the best way to dry them out might be using a microwave if that’s an option. I haven’t personally dealt with that issue, so I’m not certain. Hope you have a wonderful day
@@cheffatgrams thanks. yes, I am a subscriber to Mel's channel. I ended up having to order the pork rind crumbs i got last time as even though I tried drying them out for hours, it still ended up mushy when I tried blending it again. Unfortunately, there isn't a Costco anywhere near me; closest would probably be a 5 hour drive away :(
@@cheffatgrams I think that the ones I bought were just too fresh and fatty. They are seriously delicious but unfortunately not appropriate for pork rind flour. I did freeze the mushy stuff and will blend it together with cottage cheese or something when making a bread recipe; who knows, I might make some sort of miraculous carnivore discovery lol.
“if a food is formulated from two or more ingredients, the ingredients must be listed on the label in descending order of predominance by weight (21 CFR § 101.4; 9 CFR § 317.2).” Pork rinds are combination of skin, salt and some fat, if an alternative oil is used, it should be listed
I’m not sure what’s in your biscuits and unfortunately rind flour is not a 1 to 1 mix but the positive side is Rind flour is only about $.40 an ounce to make.🎉 You might try the base I use in my last keto pizza recipe, it makes killer biscuits and gravy biscuits ruclips.net/video/dZFOX4NVlTQ/видео.html
Well pork rinds come out to about $.40 an ounce so I would only use pork Panko if I had already purchased it. Most people will be able to find Walmart brand which are definitely a dry pork rind. Pork Panko is like Panko crumbs and definitely not fine enough😁
@@cheffatgrams that makes sense. I just have an over stock of panko from when it went on sale. When you posted the image of store brand pork rinds I was pleasantly surprised because they are 1/3 of the price of the name brand ones. I haven’t tried your bread yet, but it is next on my list. Thanks for sharing and responding.
Do you have a ninja or nutribullet? If so here’s a recipe with directions ruclips.net/video/gvZ2-4W8gvE/видео.htmlsi=qxatv3LJYHgti0aa If not here the manual process ruclips.net/video/qFLVm3CA50I/видео.htmlfeature=shared
I loved the Wes call-out! Way to support the community, sweet Chef. Now I need to finish watching.😉
I love Wes, I’ve tried to get him to showcase one of my videos forever 🤣😂🤣 One day!! Hope your mom is doing well and you guys too. Have a blessed evening.
Sift y’all!
I learned so much, thanks Chef ❤
As do I from your amazing channel 😁 Hope you and Chris had an amazing day Mel😉
❤😂😢I haven't eaten pork for 10 years now for spiritual reasons, but pork grind used to be my favorite snack dip in white vinegar with garlic. Thank God they now make and sell chicken grind in the Asian store that taste delicious and better than pork grind.
i’m going to have to see if I can pick those up here in the Springfield area🎉 Thank for the info
Good explanation. Now I understand why my rinds don't grind down as fine. I also will start sifting ya'all as Wes says!
You’ll make Wes proud🤣😂 If you have a nutribullet it should make quick work of the dryer pork rinds😉
This was so helpful
Thanks😊 I’m it’s helpful. Up until recently I’ve eaten a bag of pork rinds a day for the past five years😂🤣
Good tips!
Thanks 😊
I see now that I need a ninja or nutribullet blender. I’ve bought so many small appliances and kitchen gadgets and things the last 8 months that makes my life easier and I still need to purchase more. 😂 I’ll get everything one of these days! 😅 Thank you for the info, it’s so helpful! Wes is awesome too!
I have so many gadgets, it's kind of embarrassing! 🤣😂🤣 I've been a fan of Wes for years, so I was thrilled when he reviewed one of my recipes. 🎉 ruclips.net/video/KglLK91YlOU/видео.htmlfeature=shared
@@cheffatgrams that was so kind of Wes! I’ll check that link out too!
I think i must have always had the greasy ones! The last ones i tried to grind up in my bullet left a greasy residue. Not sure if i had seen the Tom brand, but I'm sure i can find the walmart brand. I will give those a try.
They will always leave some grease because they’re fried but if you noticed how they were moving in the video clip, that’s how you know they’re dry😁 Hope you had a great day.
Awesome info as always😊
Thanks again!😁
ive tried pork rinds in various recipes and the taste of the pork rind was always overpowering, i plan to give this method another chance and see how it improves the recipe/flavor of things thanks for the tips.
I think you’ll love my method rind flour it changes the game😜 Thanks for commenting and please let me know how it works out, either way
If a person is avoiding pork rinds, you could substitute crispy chicken skins. There's at least one company that makes a pork rind-like product out of chicken skins (Flock Chips?). I think they can be substituted 1-1.
Nice, thanks for that info😁
Flock Chips are available on Amazon but are way too expensive.
If intending to add Rhine flour to say, an almond flour bread recipe, what ratio would use to add ? 1/4c ? Less? IDK
As a replacement, it would depend on all the ingredients. If you want to experiment with adding it in addition to, I’d start with adding a tablespoon at a time.
Very helpful. I have noticed my pork rinds are greasy. I'll be using the store brand next time.
Thank you, let me know if they work better😁
Epic pork rinds are pretty good
Thanks and Yes they are!! Check out This recipe it should be viral 😁 ruclips.net/video/gvZ2-4W8gvE/видео.html
If you buy the pork pellets then air fry them they are crazy dry
How do you air fry them without them flying all over? I just cannot visualize how to do that.
I’m glad I read that second comment because I miss read the first one. Country gal they’re basically the first step of pork rinds which is boiled and dried. The final step is frying them thus the air fryer😊
@@countrygal3688 I put the pork pellets in the air fryer on 375F then shut the lid. They take about 4-5 minutes to turn into pork rinds And at that stage they will be light and start flying around but I’ve never had any issues with that. Once I open the lid the fan stops and they don’t move. Just start with a few pork pellets at a time until you get the hang of it.
@@charlotteestess268 you can also buy them in the bag. Lowery’s make some that you put in microwave.😊
@@cheffatgrams I can’t do those because of the ingredients they use :(. I buy the 70 pound box from Rudolph’s and vacuum seal into 5 pound bags. I get them $.22 per ounce that way too :)
I'm currently dealing with greasy pork rinds. The pork rinds i just bought (in Australia) when blended, turned mushy. I am presently trying to dry them out in a 90/100C oven before trying to grind/blend them again (like when I made the chicken flour). Is that the best way to work around the overly fatty moist pork rinds? Every time I change the baking paper sheet, it is still soaked and I have had the tray in the oven for over 2 hours now. Unfortunately in Australia we are limited with the pork rinds that are only pork, pork fat and salt. Most of the store brand ones I have seen are cooked with canola/vegetable or other seed oils. Any assistance would be much appreciated. Thanks
If you haven’t checked out Cook with Mel’s Channel, she’s also based in Australia, and I believe they get their pork rinds at Costco. As for the oily pork rinds, the best way to dry them out might be using a microwave if that’s an option. I haven’t personally dealt with that issue, so I’m not certain. Hope you have a wonderful day
@@cheffatgrams thanks. yes, I am a subscriber to Mel's channel. I ended up having to order the pork rind crumbs i got last time as even though I tried drying them out for hours, it still ended up mushy when I tried blending it again. Unfortunately, there isn't a Costco anywhere near me; closest would probably be a 5 hour drive away :(
@bonnielee78 ☹️ Perhaps you could try a gentler approach, like placing them in a paper bag and crushing them with a rolling pin instead.
@@cheffatgrams I think that the ones I bought were just too fresh and fatty. They are seriously delicious but unfortunately not appropriate for pork rind flour. I did freeze the mushy stuff and will blend it together with cottage cheese or something when making a bread recipe; who knows, I might make some sort of miraculous carnivore discovery lol.
@bonnielee78 that’s how most creations happen😜
I like pork rinds as a substitute for chips, but I wonder if they're fried in vegetable oils and the package doesn't say. Does anybody here know?
“if a food is formulated from two or more ingredients, the ingredients must be listed on the label in descending order of predominance by weight (21 CFR § 101.4; 9 CFR § 317.2).”
Pork rinds are combination of skin, salt and some fat, if an alternative oil is used, it should be listed
Could you put a link to the sifter that you use? Thanks!
Sure Judy😁 Hope your doing well tonight 😉
Thanks! ❤️🥰❤️
🤗
This is the one from my original rind flour video😊 amzn.to/4bgT22w *Note this is a affiliate link😊 I think Walmart has one just like it to😉
I am trying to hard to get away from xantham gum it is not my friend!! I think I might try to use hydrated pork rinds as a sub for xamtham gum!!
or just try it as a replacement, maybe doubling the amount of xanthan gum you would use🤔
Can I use pork rinds to replace almond flour in my biscuits? I just can't stand the texture of AF.
I’m not sure what’s in your biscuits and unfortunately rind flour is not a 1 to 1 mix but the positive side is Rind flour is only about $.40 an ounce to make.🎉 You might try the base I use in my last keto pizza recipe, it makes killer biscuits and gravy biscuits ruclips.net/video/dZFOX4NVlTQ/видео.html
If you mention this I’m sorry, why do you specifically say pork rinds not panko in several recipe videos? Does it really matter?
Well pork rinds come out to about $.40 an ounce so I would only use pork Panko if I had already purchased it.
Most people will be able to find Walmart brand which are definitely a dry pork rind. Pork Panko is like Panko crumbs and definitely not fine enough😁
@@cheffatgrams that makes sense. I just have an over stock of panko from when it went on sale. When you posted the image of store brand pork rinds I was pleasantly surprised because they are 1/3 of the price of the name brand ones. I haven’t tried your bread yet, but it is next on my list. Thanks for sharing and responding.
@@lanamcquown3063 your welcome, thank you for engaging in the comment section. Have a wonderful evening.
You didn't show us how to do it? What are the steps please for those of us who are new to cooking keto
Do you have a ninja or nutribullet? If so here’s a recipe with directions ruclips.net/video/gvZ2-4W8gvE/видео.htmlsi=qxatv3LJYHgti0aa
If not here the manual process ruclips.net/video/qFLVm3CA50I/видео.htmlfeature=shared
Where's the chocolate cake haha! I thought you were going to make us one❤great info❤praise the Lord Jesus ❤
Coming Soon…😁 Just finished a dish that I’m posting on community in a bit😁
*You're 😉
But I got you to comment😉 Fixed🎉 Thanks