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The fond left behind in a cooking vessel is a gold mine of flavor. The more of it that develops, the more savory and rich-tasting the dish will be. Cook’s Illustrated’s Lan Lam shows you how to get the most out of this game-changing technique. Get our Pork, Fennel, and Lemon Ragu with Pappardelle recipe:…
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Chicharrones (Pork rinds) Pork skin (I used 1 lb) 3 garlic cloves ½ onion 2 bay leaves 2 cloves ½ tsp peppercorns 1 tbsp of salt Pork lard, Hydrogenated, or mixed. Start with rinsing off the pork skin, shave it, or burn the hair with a torch if there is some, sometimes you can find…
Get our Pork, Fennel, and Lemon Ragu with Pappardelle recipe: Watch the full video: source