air-bag Pig (Grain) FEATURES
As its own name says, the air-bag stands out for its ability to expand, increasing its volume up to 5 times in contact with a hot, fatty media.
Without the ability to retain moisture, it is a product that only works in purely fatty media (oils and animal fats) and is specially designed for frying (although it could be cooked in an oven or air-fryer, it is recommended best for frying by immersion or in a pan).
It is a product of animal origin (pig), and therefore not suitable for vegan, vegetarian, Kosher and Halal diets. Keep in a cool and dry place, to avoid the effect of humidity on the crunch.
Applications
Our pork air-bag brings a very interesting texture to any preparation, even sweet.
In its thickest format (grain), it can be used as a part of a batter or a coating for frying ingredients; providing an original texture, flavor and visual aspect; and it can also be used directly (fry and then use) to cover any meat or finish a dish (crumble or crouton type).
It can be fried and seasoned with spices to taste; served with dipping sauces and in a more creative way, it can even be coated in caramel in a frying pan (like if it was a pralin) or even covered with chocolate, caramel or any other ingredient with the Confi Kit to obtain unique dragees.
It is essential to work in fatty media, so that the starch expandas and obtains the desired crispiness. You can also work in dry media with fat (for example, frying in the oven), although this is not the optimal way to offer the best result.
Curiosities
Traditional pork rinds (present in all Spanish-speaking countries – and even in the Philippines – are obtained from the pork skin, which is cooked over very low heat to extract the fat from it (obtaining lard as a by-product), until its size is much lower than the original and it no longer releases fat.
After this process, they are partially dried in the oven or in a dehydrator for 8-10 hours, until most of their moisture is eliminated. Finally, the crust is fried and expands when coming into direct contact with the hot oil, due to the action of the small amount of water present, which quickly converts into steam.
Dosage
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