Scotty's pork rind

Save to playlist
Share video
Create Clip
image/svg+xml
image/svg+xml
image/svg+xml
 Scotty's pork rind
Community clip
Clip from Food Lab by Ben Milbourne  |  Season 2  |  Episode 24  |  Food Network  |  December 21, 2017

Professor Tamara Davis explains the importance of fast-moving particles (heat) and the role of a good heat conductor (oil) when cooking meats effectively. Meanwhile, Ben and Scotty dehydrate a piece of pork rind using salts and discuss the perfect crackle technique.

Professor Tamara Davis explains the importance of fast-moving particles (heat) and the role of a good heat conductor (oil) when cooking meats effectively. Meanwhile, Ben and Scotty dehydrate a piece of pork rind using salts and discuss the perfect crackle technique.

Community clip
Save to playlist

Videos in series

See all in series

Design and Technologies related videos

See all design and technologies related videos
Loading...