tag:blogger.com,1999:blog-5233058818245130072.post2838922082898793925..comments2023-09-06T18:25:29.962-07:00Comments on Emily's Culinary Adventures: Sunday Cookbook Adventures: Ad Hoc Pork Belly Confitemmohttp://www.blogger.com/profile/03154686946588678005noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5233058818245130072.post-66040398770755119962013-04-26T13:36:20.894-07:002013-04-26T13:36:20.894-07:00Hi Seehori1,
I did as Thomas Keller instructed wh...Hi Seehori1,<br /><br />I did as Thomas Keller instructed when I made the recipe, but I found that too much fat stuck to the skin when I removed it after cooking... I think next time I might remove it before cooking (with a thin sharp knife... I usually use my flexible boning knife for this type of thing...) just to make it easier. Either way, it will be delicious. =)emmohttps://www.blogger.com/profile/16110893152717708067noreply@blogger.comtag:blogger.com,1999:blog-5233058818245130072.post-65260085979226405022013-04-26T13:32:46.522-07:002013-04-26T13:32:46.522-07:00Hi there, great blog. How did you remove the skin...Hi there, great blog. How did you remove the skin? I have a slab and am going to cook. Would you recommend removing the skin before the cooking in the lard? Or after as he states. Think slicing knife?seehori1https://www.blogger.com/profile/11178989670645678125noreply@blogger.com