Scrapple - How to Cook It Successfully
Am I hearing groaning out there? Is there a muttering going on? "How much lower can Vince go in what he is willing to write about?" Well sometimes it is the very small things in life we need to discuss.
The subject is SCRAPPLE. What is it? Pork stock and corn meal and tiny bits of pork whatever combined and chilled in the form of a cake for frying and eating. It sounds worse than it is (although some of you might disagree).
The thing is: if everything isn't done just perfectly, it sticks horribly to the skillet and on attempting to remove it, it turns into a kind of gray puddle most unattractive to the eye.
So here's my secret. During the night I thought, why not dust it in flour , then put in in a hot cast iron skillet with the oil already piping hot? Well, the last part of this is not new. However, the dusting in flour part is (at least for me).
Recall that scrapple is made with stock. Now stock is mostly water. So you're trying to cook a product that contains water. Oil and water don't mix. Do you think of the word FAILURE?
Well, the flour sticks to the moisture in the scrapple, essentially isolating it from the oil. The flour and the scrapple cook and the scrapple turns a lovely dark brown, more than suitable for eating and in one piece. Dust it next with a little salt. Allow it to cool to the point you won't burn off the skin of your mouth, and ENJOY!
Image Credit » Pixabay https://pixabay.com/en/cast-iron-pan-2202193/