kirch
I asked the price on the market today - 20 rubles.
Rusalca
Quote: 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 - they went up by 40%. And no one is inferior.
Girls! You will make a stir on the skins. As in due time for ham makers! The sellers of skins will be stunned
Monica
Quote: Rusalca

Girls! You will make a stir on the skins. As in due time for ham makers!

We can do it well
MariV
nut, Ira, I cook all jellied meat at 6050 on the "Soup" program, increasing the time to 40-45.

Pork skins with garlic

This is from skins with meat, it keeps its shape well.
Tumanchik
Thank you for the recipe, or rather for the pleasant memories! At one time she worked at a meat processing plant. So such a roll was a delicacy, since ordinary products were no longer eaten ... We wrapped a beef tongue in a skin and cooked it in vats with sausage. And then for a while in the smokehouse ...
celfh
Spline, thank you so much for the recipe!

Pork skins with garlic
TATbRHA
I don't know if there will be mush, but I cook! It's delicious for me. In our stores, pressed pork ears are sold, delicious. I really don't like their crunch very much. And the skin will sound great! And in fact, despite the cheapness of the product, it is simply priceless for joints.
Spline, and how did you achieve such a wonderful color? Now I will try to put onion husks in a bag in a cauldron - maybe it will give a beautiful result.
Wildebeest
TATbRHA, the onion peel will also improve the taste.
Ukka
But I found a spot with skins in Posada. 15r kilo. There is a little fat on them. I will twist rolls and smoke!
lega
I asked today in the meat department of the skins. They said they were throwing them away as unnecessary and did not even promise to collect them for me. And you have already infected the radishes, now I want to try it too. Boom to look elsewhere.
Wildebeest
lega, I have ordered a quarter of a pig more than once. I had a lot of skins then. So I cooked these skins.
Galya, you should ask them in the market
Ukka
lega, Checkmark, look! It's worth it! And tasty and beneficial for the joints!
The butcher puzzled me - he said that the skins were bought from him for brawn (a regular customer), and the buyer would be on vacation for three weeks. Come, grit, buy at least every day. I won't eat that much ...
Piano
Quote: Ukka
I won't eat that much ...

if good-rosy-young skins, then you can stock up for the winter, in the freezer them (if possible). I am thinking of stuffing them into jars and, like stew, trying to cook in a pressure cooker in twisted jars.
Biryusa
And I cooked the skins yesterday
Pork skins with garlic
They stood in the refrigerator overnight, and today I ate, ate, ate ... Then I went to the market, and again they gave me about a square meter of these very skins. In a couple of days I will cook again. How delicious it turned out! Even my husband, who at first grimaced with skepticism, then asked for more.
Spline, thanks for the recipe!
(Next time, I will lay the skins on the molding in plates so that when cutting they get stripes. And the fat will need to be cut off more)
Firecracker
Biryusinka, what a beauty! very appetizing! I'll go tomorrow and I'll look for skins, I'll try to add chicken navels to the skins, maybe a brawn will work out
Lady Drive
I bought skins in Selpo today. For 4 UAH per kilo. I added some more chicken and pork - cook. I'll show you the result tomorrow
Galin
My mother used to cook this for my father, he is a lover of such skins, but we called this dish brawn.
I’m reading my impressions, something you teased me, today I went to a butcher’s shop next to my house, skins for 15 rubles. for 1 kg. , I did not dare to take it, but now I am sitting, I think that I didn’t take it in vain. Tomorrow I will not be too lazy to go, I will try to cook (I myself have never done brawn in my life).
Nata91
And yesterday I cooked the skins, very tasty, only one thing ...I probably chose the wrong skins for cooking, because when chewing, I felt the bristles that are under the skin. Girls shouldn't be like that? Or is it okay? Boiled well, easily divided into parts with a spoon. Somehow this stubble is not ice to me. How can you avoid this?
Wildebeest
Nata91, Natasha, before cooking, you had to pay attention to the bristles and singe them.
Lady Drive
Well, here's my report. The husband does not like skins on lard. I looked at the process with skepticism, but the brawn now eats with pleasure. Warm brawn poured into plastic bottles, cooled down - cut. Here is the result)))

Pork skins with garlic
Spline
I disappeared completely ... Girls, you are so effective at giving, beauty.

Nata91, somehow I ran into this, there was bristle inside the skin, it was stained outside, but I felt it. Now I choose thin skins without bristles inside.

TATbRHA, the color I have is partly due to the fact that I photograph in the sun, on the windowsill. And the golden skins were originally caught. Probably so. There are no secrets. And how did it happen with the husk? I also want to get a naturally golden result.
Gaby
I bought skins today, sold from under the counter, remember what it is? I remembered the film "Beware of the Car", where the hero of Andrei Mironov was selling equipment from under the counter in a store.
Nata91
Spline , thanks for the answer. This is the first time I dealt with skins, so no experience. Now I know. And the recipe is gorgeous, almost out of nothing, so delicious, definitely on the list of your favorite recipes!
TATbRHA
Spline, a third of the result has already been eaten !! Although I didn’t salt enough, I put not enough spices, garlic too ... But with adjika and mustard it goes for a sweet soul. Thank you for a simple, tasty and healthy recipe! I will repeat. We have skins 10-20 rubles per kg, homemade very cool - white, soft.
As for the husk, I put it in a gauze napkin in a cauldron and cooked it for 2 hours, the dish turned brown, the "jellied meat" between the skins was darker. There is nothing to compare in taste with, since I did not cook without husks. I think that it did not give any special effect in terms of beauty and in terms of taste, if only it became less like just jellied meat, and more like something "special", exotic. Maybe we need to lay it down quite a bit, and not like me, with all my heart ...
Gaby
Here is a report on the work done, it turned out delicious.
Pork skins with garlic
Yulyashka_1208
Spline, from thank you, this is how many years, every weekend I threw away such goodness (I buy lard on the skin and underwings, cook cutlets) and did not know that all ingenious is simple. Dad did not let her buy brawn, but he loves it so much, and she herself could cook such delicious food and beauty. Thank you, this weekend I will cook, and then please dad
Spline
TATbRHAThank you very much for the experience with the husk.

Gaby, gorgeous! And cutting is probably very convenient?

Yulyashka_1208, I really hope that dad will be happy. I myself love brawn, but I never buy. Who knows where it is ...?
Yulyashka_1208
Spline,: secret: so that's why we don't let dad rejoice, who knows what is stuffed there and strongly flavored with garlic and spices to fight off smells. And here everything is natural and self-puffed and cooked, my drooling flows while I write. Thank you again, thanks to you at home, completely waste-free production is obtained.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Olga VB
Urrrrra!
Congratulations, Spline!
Rusalca
Spline, Congratulations!!!!!!
Wildebeest
Spline, accept my congratulations !!!!!!!
Spline
Oh! Chef, Olga VB, Rusalca, Gnu, thank you very much!!! I’m somehow completely in shock
Monica
Spline, Congratulations! Recipe Super!
Natalishka
And here are my "skins". Delicious. But the look is not the same as the others: pardon: Probably I have cleaned too much bacon. Cooked in Shteba for 40 minutes. When I opened it there was a lot of liquid. Although she poured a little water. It was upset and poured simply into a plate, without crushing anything. And in the morning: swoon: pulled out such a dense piece, well cut with a knife. It did not affect the taste, it is tasty and similar to brawn. Thank you.Pork skins with garlic
lappl1
Spline, bravo! Congratulations on the victory !
Nata91
Spline! Congratulations on your well-deserved prize! That's right, such recipes should go to the people!
lappl1
Quote: Lady Drive
Warm brawn poured into plastic bottles, cooled down - cut.
Lady Drive, cool idea with a bottle! Very handy size! Thank you!
irysikf
And I join in the congratulations Right from the first page I was waiting for the cup to be handed over to such a simple, wonderful and sooo useful recipe
Spline
Monica, lappl1, irysikf, Nata91, Thank you very much! Somehow I am not at all for fame, I decided to share a tasty, budgetary and healthy dish, but it turned out that way. They handed the cup straight!
nakapustina
Didn't even doubt the victory Spline... Congratulations!
Gaby
Spline, , Congratulations ! And thanks again for such a gorgeous recipe!
As for my shape, I give you my heart for the recipe, and cutting is really convenient, by sector, so to speak. Regarding the purchased brawn, I want to say that I bought it once, cut it, inside one piece of meat is green and it shines like a dollar. I realized that unscrupulous producers put the worst quality trimmings in brawn.
dopleta
Congratulations Spline! Without a doubt, this is a victory!
Kokoschka
Spline, Congratulations!!! Honestly, I never tried to do it, but threw the skin from the shank, I thought it was harmful fat. LOOKED at this recipe out of curiosity that it is the best. Now I understand why. Tomorrow I'm buying a knuckle, I have already ordered the butcher, at the same time I will look at the skins. Thank you!
Spline
nakapustina, Gaby, dopleta, kokoshka, girls, thank you very much for your congratulations!
kokoshka, I found such an infographic in the depths of the Internet. Just in case.
Pork skins with garlic
redleafa
Wow! Now you will have to look for a skin somewhere, you can't miss such a wonderful and PROFITABLE recipe !!!
Kokoschka
Spline, great! As they say, live and learn!
Anna1957
Do you want to neigh? I decided to reread the recipe:
Quote: Spline
I put the skins in the pan, add the onion
kiss, fill with water
Figase, kisses the onion? Then I understand that the onion is whole
lettohka ttt
Congratulations and thank you for the recipe !!! Tomorrow, running after the skin has not yet been disassembled :-) :-) :-) And tasty and healthy! Thanks again !!!
Yulyashka_1208
Congratulations, well-deserved victory

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