A recent fashionable flash of everythingnatural dictates its own rules. And often, under her influence, we have to not only invent something new, but also turn to the sources. Take, for example, baked lard - an indispensable product in the economy, which was known to our ancestors many centuries ago.
Today brickered lard can be bought inany supermarket. And you can prepare yourself - and you can make sure of the quality of the raw materials personally, and you must check the compliance with the technology, and save money. And so that the result would reward efforts, first we will study the materiel. So, let's look at all the intricacies: what is the name of lard and how to make it and what is it eaten with? And besides, find out how it can be used in the economy.
What is baked lard
Melted fat is widely used in homehousehold It is very simple to prepare it yourself, besides, it is well kept for quite a long time. When heated, pork fat completely changes the structure, moving from solid to liquid form. Later, as it cools, it thickens again. Moreover, this process does not even need too low temperatures - room temperature is enough.
The choice of raw materials and preparation for heating
Pork carcass has several large fattyinterlayers. By structure, they are softer than fat, easier to cut into pieces and even crumble with their hands. Most of these layers are located in the abdomen and chest of the animal, under the skin and inside the cavities. When cutting, they are simply cut off by layers. Suitable for harvesting and normal fat, especially thin and soft, with the abdomen. It is desirable that it does not contain meat layers.
Another piece of mascara suitable for heating ismesenteric - fat network that supports the internal organs of the animal. It is suitable not only for kindling, but also for the preparation of various dishes. It is stuffed with liver, blood, minced meat or other stuffing, and then baked in the oven. But if for some reason this is not possible (for example, the grid is damaged during the cutting), then it is possible to make a remarkable lard from it. The recipe for baked fat from the mesenterium and fat layers is almost identical.
When buying raw materials for home smaltsa observethe same safety measures that are true for the selection of any meat and by-products: healthy appearance, pleasant smell, visual integrity. It is very good if there is a proven supplier you trust.
The way of cooking Smaltza
To make homemade pork fat, we thoroughly wash the layers, let it dry for a while, and if possible remove excess water with paper towels.
Next, let's be patient and cut everything into small pieces. It is convenient to make a very sharp wide knife. The smaller cubes or cubes, the faster the fat is melted from them.
Baked lard convenient to cook on a widecast iron skillet. We warm it up well and load our stocking. The heating process is controlled without distraction to prevent sticking and splashing of fat. Stir with a wooden spatula, evenly distributing the pieces in the pan so that they are equally heated.
Boiling clear fat is becoming more and more, and the pieces are very dark and diminished in volume? Great, so everything goes as it should. We proceed to the next stage.
Pure washed and dried glass jarsset on the table. Attach the gauze folded in 3-4 layers to the neck of the dish. This can be done with clerical gum. With a ladle or large spoon pour hot lard. The fabric will filter out the unheated pieces, preventing them from getting into the jar. Allow to cool at room temperature, covered with pieces of clean cloth. When it cools, cover with ordinary capron lids. And if necessary, banks with hot lard can be immediately rolled up with metal lids.
Home Storage
Spiced pork lard finestored in the refrigerator or in the cellar. Moreover, it is in itself a preservative. For example, many housewives know how to harvest a pork liver when the inside cooked to readiness are twisted in a meat grinder or chopped, put into clean cans, filled with hot lard and rolled. You can store such blanks for several months.
Baked lard can be frozen in the freezer. Of course, if space permits. There is no special need for this, it is perfectly stored at positive temperatures.
Use in cooking various dishes
There are many ways to use Smaltz incooking The most common of them is to substitute vegetable oil or butter for frying with pork fat. On melted fat zazharki cooked for first courses, roasted on it stuffed cabbage rolls, meatballs, meatballs.
Often lard is part of the baking.Replacing part of the oil with lard and pork fat makes dough smooth and soft. This dough is well molded and holds its shape. Home-made lard can also be used to prepare fish and liver pastes. The recipe of cooking is almost the same as the classic (with butter). Is that at cost significantly wins.
Tourists also respect this product very much.Melt lard at home, add to the hot fat chopped greens, salt, spices, squeeze a few cloves of garlic. Take such a blank with you on a hike, and it will become a real help! It is necessary to add a couple of spoons to the cauldron with the porridge - and the magical aroma will spread throughout the forest. And not only in porridge. A fragrant homemade lard will brighten up any hiking recipe, be it kulesh, ear or ordinary soup with instant noodles.
Pork fat outside the kitchen
And who said that lard can be used only in the kitchen? He has many more uses.
Everyone who was in the army knows that such fatYou can lubricate shoes. The skin is raznashivaetsya faster, does not allow moisture, gleams dimly. Lard is also widely used in traditional medicine and home cosmetology as a basis for ointments, rubbing and creams. It is also suitable for lubricating creaking door hinges.
In general, try making homemade lard yourself, and this recipe will definitely take its rightful place in your cooking bank.
