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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

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lookatdesktop wrote on March 30, 2018, 11:20 AM

Do you eat this often? I never heard of it. The way you wrote this article lets me know it was written by a chemist who likes to dabble with cooking at times. So you like to dabble with SCRAPPLE. :) Take a look at this video. Enjoy! From YouTube, A Homemade Scrapple recipe video.

Last Edited: March 30, 2018, 11:23 AM

VinceSummers wrote on March 30, 2018, 11:44 AM

Scrapple is kind of an individual thing. I have some friends that run down store bought RAPA scrapple. They get theirs' especially made. They gave me some. Blech! RAPA is tons better. I like the little bits of pork liver, etc., it contains. Now I did once have scrapple a New Jersey butcher made (Cosaboom's), and that was delicious.

MegL wrote on March 30, 2018, 5:43 PM

Hot fat, very hot fat, is the secret to a lot of frying successes, at least initially, even if the heat has to be turned down after the initial sealing has been carried out. I like chicken goujons, which are chicken pieces rolled in flour to which a little paprika and salt has been added. The goujons are thrown into hot fat to seal the outside, then cooked more gently to avoid burning. I actually prefer them coated in ground almonds, but if I don't have that, then I use cornflour and if no cornflour, I use plain flour (you probably call it general purpose).

VinceSummers wrote on March 31, 2018, 9:31 AM

What you say sounds interesting. By cornflour, do you mean what we call in the states, cornmeal? I don't like cornmeal as a coating. I like it in corn bread, corn pudding, scrapple, etc. But not as a coating. Don't know about ground almonds.

MegL wrote on March 31, 2018, 11:10 AM

I am not sure whether you call it cornmeal. It is a VERY fine powder, it could almost choke you if you dropped some and it got in the air. Cornflour is used for thickening in place of plain flour (general use flour). I think it might be what you call cornstarch. I use ground almonds when trying to follow a low carbohydrate diet. It gives a nice nutty taste to the chicken goujons and it also thickens the juices but not as much as cornflour (cornstarch). It's more likely to burn than flour or cornflour so needs to be watched more carefully. My grandchildren like the ground almond coating too. I use paprika and salt in that too. If I use coconut oil to fry, I call it CAP chicken - coconut, almond, paprika.

VinceSummers wrote on March 31, 2018, 11:27 AM

Ah, cornstarch. Yes, I well familiar with that. As you say, dust-like. Is cornflour pure white? Cornstarch is.

MegL wrote on March 31, 2018, 5:44 PM

Yes, pure white and very fine. I use it for making white sauces for lasagne and macaroni cheese. It is much less likely to end up with lumps! My mother used to use it to make "white custard" as a sauce for Christmas pudding, in the days when cream was very expensive. I used to love it but none of my family likes it, so I do without! Sigh! LOL

VinceSummers wrote on March 31, 2018, 10:37 PM

That's the stuff. If you combine starch and water to form a sauce, add it before you reach a boiling point. Lump-free that way. Same with flour and milk.

MegL wrote on April 1, 2018, 5:35 AM

It's more for when I use it to make a roux, that is, combine in a pan with melted butter, to form a roux (ball), then gradually add milk toform a sauce for macaroni or lasagna.