I Hope someone out here has this answer,,,,
always when we make Chicharonnes we start with frsh skins, however in all my reading of past posts I found links to what they are referring to as "pellets" in 10lb-65lb boxes all cleaned and dried (as if right out of the dehydrator)
Here is the Question:
if you have 10lbs of the skin chips to start with for sake of argument (we know once in oil they puff up) once puffed up do you still have 10lbs of puffed rinds or is there weight lost in the frying????
My thought is if the chips are already dry then once fried you should still have the same weight in the finished product. the excess moisture/weight has already been removed.