This Weekend's Test Subjects
(The usual pancackles were there on account of their being a safe, tasty staple.) Cajun fries leftover from dinner at Popeye's, and kou rou bao - a traditional steamed, savoury stewed pork bun. And um. Chicken skins. Yup. Chicken skins. That I stole from my cats, whom I feed raw. Rubbed up with 5 spice seasoning and left to sit in the fridge overnight.
The ResultsKou Rou Bao Fried in Bacon Fat
Oooh glorious. Super light and crispy outside, fluffy and airy inside, and right in the middle - savoury stewed pork oozing fatty goodness. OoOooO. If you've ever had pan-fried or deep-fried mantou, this is exactly what they would be like if you stuck meat in them, then fried them in bacon fat. ;)
Cajun Fries Re-fried in Bacon Fat
Hrm... Well they were nice, but I can't say they were hugely improved one way or the other. Not going to do these again.
Five-Spice Chicken Skins Fried in Bacon Fat
TBH the five-spice seasoning kinda overpowered the baconnyness of it. Nuggetboy supplies that they were very much like pork rinds, which makes sense, considering they're... welll - chicken rinds? Not bad, but horribly, horribly dangerous to cook. O.o The oil was spitting and jumping and bouncing everywhere. I think next time I'll just marinade the chicken itself in the five spices for a less dangerous and equally satisfying bit of chicken.
Having seen the Error of My Fork Whacking Ways, I made up this batch by whacking it regularly as it froze, resulting in a much airier, finer texture. (Not that you can see it here. -_-) It's definitely less coarsely icy and granular than the lemon attempt, and I'm really quite pleased with it. Not to mention, a cup of coffee turns into a lot more granita than coffee! The combination of freezing and whacking seems to intensify the flavours. All in all - very pleased with this. In fact... dangerously so, because now I'm plotting a whole series of granitas! And I've gone so far as to buy more kitchen implements (eeeee!) because one of the instructions I turned up mentioned using a whisk in the initial stages for an even finer, creamier texture...