Bread Crumbs - pork rinds or crushed lowcarb bread crumbs?

CRosie · 09-05-2006, 03:15 PM

I just found a lowcarb cookbook that calls for crushing pork rinds and using them as bread crumbs....I am not at all crazy about pork rinds (don't like the fake smokey smell and taste and don't like the texture), but this author raves about them for breading meats, etc.

I have made breadcrumbs in the past from toasting low carb bread and crushing into crumbs - not wild about the flavor at all, but you can hide it in meatloaf.

Anybody here use the pork rind "breadcrumbs" and can you compare them for me? Do you like them?

Tks, Rosie

Charski · 09-05-2006, 03:46 PM

I have used many bags of crushed pork rinds as filler in meatloaf or meatballs and as a breading, either alone or combined with Parmesan cheese (the green can kind) and/or almond meal and/or Carbquik.

My favorite is mixed half and half with Parm cheese, if I'm coating something like fish filets or pork chops to fry.

I have a General Tso's chicken recipe where I use only crushed hot 'n spicy pork rinds for "breading" - we all love that recipe!

I usually buy Bakenettes rinds - I like them best, or Mission when I can find them.

I try to buy them where the code date is the freshest - places where Mexican people like to shop have a tendency to turn them over faster, although they often carry brands you never heard of and some of them are in BIIIIIG pieces! DH loves those right out of the bag.

You never know til you try it - you may find that they're great for breading even if you don't care for them plain. I put them into a gallon ziploc and use a rolling pin to crush a few, or if I'm doing the whole bag, I toss them into my VitaMix blender and blend away til finely ground. Any leftovers, I bag and freeze for next time.

Char

scott123 · 09-05-2006, 11:56 PM

I like the taste of pork rinds (at least some brands of them) but when it comes to meatloaf/meatball filler, I couldn't live without carbquik biscuits processed into crumbs. It's a lot of work, but the results are stellar.

Kevinpa · 09-06-2006, 04:19 AM

I have never been a fan of pork rinds. When I make breadcrumbs from LC bread I usually season it with fresh herbs to match whatever I am applying the breadcrumbs to.

09-05-2006, 03:15 PM	#1
CRosie Senior LCF Member Join Date: Jan 2005 Posts: 831 Gallery: CRosie Stats: 266/186/150 WOE: my own low carb/sometimes lowfat plan Start Date: May 21, 2007	Bread Crumbs - pork rinds or crushed lowcarb bread crumbs? I just found a lowcarb cookbook that calls for crushing pork rinds and using them as bread crumbs....I am not at all crazy about pork rinds (don't like the fake smokey smell and taste and don't like the texture), but this author raves about them for breading meats, etc. I have made breadcrumbs in the past from toasting low carb bread and crushing into crumbs - not wild about the flavor at all, but you can hide it in meatloaf. Anybody here use the pork rind "breadcrumbs" and can you compare them for me? Do you like them? Tks, Rosie

09-05-2006, 03:46 PM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I have used many bags of crushed pork rinds as filler in meatloaf or meatballs and as a breading, either alone or combined with Parmesan cheese (the green can kind) and/or almond meal and/or Carbquik. My favorite is mixed half and half with Parm cheese, if I'm coating something like fish filets or pork chops to fry. I have a General Tso's chicken recipe where I use only crushed hot 'n spicy pork rinds for "breading" - we all love that recipe! I usually buy Bakenettes rinds - I like them best, or Mission when I can find them. I try to buy them where the code date is the freshest - places where Mexican people like to shop have a tendency to turn them over faster, although they often carry brands you never heard of and some of them are in BIIIIIG pieces! DH loves those right out of the bag. You never know til you try it - you may find that they're great for breading even if you don't care for them plain. I put them into a gallon ziploc and use a rolling pin to crush a few, or if I'm doing the whole bag, I toss them into my VitaMix blender and blend away til finely ground. Any leftovers, I bag and freeze for next time. Char __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

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09-05-2006, 11:56 PM	#3
scott123 MAJOR LCF POSTER! Join Date: Apr 2004 Location: Morristown, NJ Posts: 2,145 Gallery: scott123 Stats: 245/220/205 WOE: Atkins Start Date: 2/6/04	I like the taste of pork rinds (at least some brands of them) but when it comes to meatloaf/meatball filler, I couldn't live without carbquik biscuits processed into crumbs. It's a lot of work, but the results are stellar.

09-06-2006, 04:19 AM	#4
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I have never been a fan of pork rinds. When I make breadcrumbs from LC bread I usually season it with fresh herbs to match whatever I am applying the breadcrumbs to.