Ok I pretty much even haveing to think of prok rinds because i loath them so much, but i keep hearing about recipes for lowcarb breads, pancakes,breadings ext that use them. My question is can you taste a stong flavor of porkrinds in these recipes?

Hi Kenny!
I've used pork rinds in meatloaf (the spicy ones) and couldn't taste them at all. The meatloaf was a little spicier than I like but DH really loved it!!! Just make sure you blend them up real good.
I love pork rinds but have found that if you eat them, you're going to drink tons of water!!!
Good luck to you!

I used pork rinds as breading yesterday for chicken tenderloins for the first time, I think I put too much on though...I could taste it.... Next time I will lightly bread them and see. Keep in mind I am not a very good cook and NEVER fry anything so you may be better at it than I am...

TJ

Last year when I did Atkins, I hated pork rinds. Couldn't even stand using them in recipes. Now for some reason I love them. I think the taste has a lot to do with the brand you buy. I buy the Chicharrones BBQ flavored ones at Walmart and eat them plain, even better with dip. If you buy the original flavor and pour butter, cinnamon and splenda over the top, and dip in cream cheese, very yummy.

i've never noticed a strong taste when i've used them in breadings or stuffing for meats, but i also tend to use a lot of other seasoning in the mix, so the pork rinds are really only a binding agent.

however, if you want a good substitute for breading, i use equal parts ground flaxmeal and dried grated parmesan. i made chicken parmesan the other night, and dipped the chicken breasts into an egg wash first (2 eggs, about 1/4c heavy cream, beaten), then the flax/parmesan mixture, fried them in canola oil for 2-3 minutes per side, then baked them smothered in tomato sauce.

I grind them up in the food processor and season them..usually with a spice mix and parmesan cheese...esp. for breading. The taste is almost unnoticed.
I love pork rind pancakes...they almost have a bacon taste....

If they are good ones they are not too salty or have a strong flavor or odor. My brand is Bea's and I eat a few with fried eggs instead of buttered toast. I haven't tried the microwavable ones yet

http://forum.lowcarber.org/archive/...p/t-308354.html

Ok, I didn't season them at all, I seasoned the chicken though... And again, I think I used too much of the breading...didn't use an egg wash just dipped them directly into the pork rinds... I like pork rinds and eat them occasionally, I think if I try your approach I might like the taste better. I can't recall the brand though, it was a brand that I had never purchased before...I do remember that... Again, I'm not an experienced fryer so I'm sure you all do a better job than I do... Hopefully, I will do a better job the next time...my dd ate them though and didn't complain...she's 12...

Thanks!

TJ

Ah, try dipping it in egg first!
And a thin layer goes a long way.
I always just buy the cheap stinky ones that are 99c at the grocery store lol.

Caution-some of the seasoned pork rinds have more carbs.
Anne

I saw a pork rind cake at a picnic, I was to chicken to try it, but omg it looked so good!!!

I toss a few crushed pork rinds in with my mashed cauliflower. It gives them the consistency of real mashed potatoes. You will be able to taste them, so don't do this unless you plan to put lc gravy on your mashed cauli.