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Receta Deep Fat Fried Chitterlings #1 (Chitlins)

Name: Deep Fat Fried Chitterlings #1 (Chitlins)
Ingredients: 3 3/4 c. WATER; 12 gal WATER; 75 lb PORK CHITTERLING; 20 x Large eggs SHELL; 3/4 c. Lowfat milk, DRY NON-FAT L HEAT; 4 lb FLOUR GEN PURPOSE 10LB; 1 Tbsp. PEPPER BLACK 1 LB CN; 1 quart VINEGAR CIDER; 14 tsp SALT TABLE 5LB; 1/4 c. SALT TABLE 5LB

de Global Cookbook

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Raciónes: 12

Ingredientes

3 3/4 c. WATER
12 gal WATER
75 lb PORK CHITTERLING
20 x Large eggs SHELL
3/4 c. Lowfat milk, DRY NON-FAT L HEAT
4 lb FLOUR GEN PURPOSE 10LB
1 Tbsp. PEPPER BLACK 1 LB CN
1 quart VINEGAR CIDER
14 tsp SALT TABLE 5LB
1/4 c. SALT TABLE 5LB

Direcciones

TEMPERATURE: 375 F. DEEP FAT
1. COVER Frzn CHITTERLINGS WITH WATER; Add in VINEGAR AND SALT.
THAW. (MAY DONE OVERNIGHT IN REFRIGERATOR).
2. WHILE WASHING UNDER Cold RUNNING WATER, STRIP MOST FAT PARTICLES FROM LINING. WASH CHITTERLINGS Till CLEAN AND WHITE IN APPEARANCE.
3. COVER CHITTERLINGS WITH WATER; BRING TO A BOIL. COVER; SIMMER 1 1/2 Hours.
4. DRAIN; CUT Pcs INTO 1- 1 1/2 INCH LENGTHS. RINSE IN VINEGAR WATER.
5. DIP Liquid removed CHITTERLINS IN Mix OF SIFTED GENERAL PUPOSE FLOUR, SALT AND BLACK PEPPER; THEN IN Mix OF NONFAT DRY Lowfat milk, WATER AND BEATEN Large eggs, AND THEN IN FLOUR Mix. FRY IN 325 F. DEEP FAT Till LIGHT BROWN, ABOUT 2 Min.
SERVING SIZE: 2/3 C. (4