Karen, I've got to ask this question. It's been really bugging me.

What purpose does the Pork Rinds serve in baking?

I can understand them in recipes for meatballs or to give a crunch for breading, but I can't figure out what they do for French toast, pancakes or crepes. I guess this sort of a science of baking question that I'm asking.

Thanks

They absorb liquid and when mixed with eggs, they absorb the egg and the egg helps them to stick together. Try the French toast and you'll see how it works.

I've taught the French toast in cooking classes and people were amazed by it.

Karen

Since we're on the topic of pork rinds, Karen, I have a couple questions of my own.

Your pork rind carrot cake was good, yet very firm. Almond flour cakes tend to be too tender and crumbly -- have you tried combing the two concepts in a single recipe?

You were once working on a pork rind cheese bread. Did that work?

I threw in the towel on pork rind cakes and came up with what I thought was the best which uses zucchini and ground almonds. I couldn't even give the rind cakes away after the first few!

I did fool around with pork rind cheese breads...wow, I think 2 years ago? They were quite edible but firm. But they toasted nicely. I'll be durned if I know where I put the recipe scratchings.



Karen

Thanks for the answer Karen. I made the French Toast for breakfast today. The mixture was very thick after putting in the pork rinds. I found that there was no porky taste, but I did put in a lot of cinnamon.
They were enjoyable, as a LC breakfast goes, but they certainly didn't taste like the French Toast I used to make with my home made bread.