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My Abuela's chicharrones get soggy in 10 minutes at sea level and I live in Denver now
My grandmother taught me to fry pork skin in a big pot of lard back in San Antonio, and they stayed crisp for hours at her house. Since I moved to Denver two years ago, the same recipe turns chewy in about 10 minutes, and I think the altitude is messing with my oil temp. I've tried a candy thermometer and going 25 degrees hotter, but they still go soft. Does anyone here fry at high altitude, and what temp actually works for you?
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