Animal skin — from fish, pork, beef, chicken and more — is an increasingly popular offering on restaurant menus around the country.
Although history does not celebrate the first skin-eaters, cultures around the world enjoy their recipes — whether Brazilian torresmos, Canadian scrunchions, Indonesian krupuk kulit, Jewish gribenes, Mexican cueritos, Slavic cvarci or Vietnamese tóp mo.
“We’re trying to push the envelope into interesting adventure,” he said. “It’s delicious. It adds texture. And it’s not too far out there, really. I don’t want to serve something weird for the sake of weirdness.”, celebrity Chinese chef Zhenxiang Dong built his whole restaurant around duck skin so delicate that it easily shattered. His American debut flopped, despite counting Michelle Obama among its duck skin fans.
Inspired by cotenne as well as bì heo , New Orleans native Dominick Lee — the chef behind New York’s upcoming Alligator Pear — makes a roast beef tagliatelle, with a gluten-free option of pork skin noodles. He also uses dried skin as a kind of furikake-style flavor bomb with rice.
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