Jude, after many years of trial and error, I can tell you what usually - but not always - works for me. Use a cast iron skillet. Heat the pan over medium high heat while you slice the scrapple. Add a thin layer of oil (I like sunflower or canola or olive) and lay your.slices, well separated from one another, in the hot pan. They should sizzle! Immediately reduce the heat under the skillet to medium low, and set a timer for 7 minutes. Use a thin metal spatula to turn the scrapple and cook on the other side for 5 or 6 minutes longer. Enjoy! What deliciousness! My family prefers Kirby Halloway. Unfortunately, all of our local markets have stopped carrying that brand. We have looked into ordering online, but they ship only in winter months. We do not like rappabrand. Where do you buy your scrapple? For all of you who didn't grow up eating scrapple, don't knock it till you try it! Penny e
Sent from my iPhone On Oct 3, 2012, at 3:20 AM, Jude DaShiell <[email protected]> wrote: > I think I may have figured out how to cook scrapple and get it turned > intact. I'll have to try this out, but I think cooking it on a piece of > parchment paper and then getting under the parchment paper and turning > everything may do the trick. For those that haven't cooked scrapple, it's > more difficult than cooking pancakes it breaks up really easy when it's > time to turn it because the top side remains very soft until after it is > turned. More later. > > --------------------------------------------------------------------------- > jude <[email protected]> > Adobe fiend for failing to Flash > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
