Recently flashed fashion for all-natural dictates its own rules. And often under its influence we have to not only invent new things, but also turn to the sources. Take, for example, melted pork fat - an indispensable product on the farm, which was known to our ancestors many centuries ago.
Today briquetted lard can be bought at any supermarket. And you can also prepare it yourself - you can see the quality of the raw materials personally, and you can control the observance of the technology from and to, and save money. And in order to reward the efforts, we first study the materiel. So, we will understand all the intricacies: what is the name of melted pork fat, how it is cooked and what it is eaten with? And besides, we find out how it can be used on the farm.
What is melted pork fat
Melted fat is widely used in households. Cooking it yourself is very simple, besides it is well stored for quite some time. When heated, pork fat completely changes its structure, passing from a solid to a liquid form. Later, when cooling, it thickens again. Moreover, this process does not even need too low temperatures - enough room temperature.
Selection of raw materials and preparation for heating
The pork carcass has several large fatty layers. The structure is softer than fat, easier to cut into pieces and even crumble 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 regular fat, especially thin and soft, from the abdomen. It is desirable that it does not contain meat layers.
Another part of the carcass that is suitable for heating is the mesentery - a fat net that supports the internal organs of the animal. It is suitable not only for kindling, but also for cooking various dishes. It is stuffed with liver, blood, minced meat or other stuffing, and then baked in an oven. But if for some reason this is impossible (for example, the grid is damaged during cutting), then it can be made a wonderful smolets. The recipe for melted fat from the mesentery and fatty layers is almost identical.
When buying raw materials for homemade lard, we follow the same safety measures that are true for the selection of any meat and offal: a healthy appearance, a pleasant smell, visual integrity. It is very good if there is a trusted provider that you trust.
The method of cooking lard
To prepare homemade melted pork fat, thoroughly rinse the layers, allow to dry a little, and if possible, remove excess water with paper towels.
Next, be patient and cut everything into small pieces. This is convenient to do with a very sharp wide knife. The smaller the cubes or sticks, the faster the fat will drain from them.
It is convenient to cook melted pork lard in a wide cast-iron skillet. We warm it well and load our workpiece. We control the heating process without being distracted in order to prevent burning and splattering of fat. Stir with a wooden spatula, evenly distributing the pieces in the pan so that they are heated the same way.
Is there more and more boiling clear fat, and are the slices very darkened and reduced in volume? Great, then everything is going as it should. We proceed to the next stage.
We cleanly washed and dried glass jars on a table. On the neck of the dishes we attach the gauze folded in 3-4 layers. This can be done with clerical gum. Use a ladle or large spoon to pour hot homemade lard. The fabric will filter out not melted pieces, not allowing them to get into the jar. Allow to cool at room temperature, covering with pieces of clean cloth. When it cools, cover with ordinary nylon covers. And if necessary, cans with hot lard can immediately be rolled up with metal lids.
Home storage
Jars of pork spilled in jars are perfectly stored in the refrigerator or in the cellar. Moreover, it is itself a preservative. For example, many housewives know how to harvest pork liver, when the entrails cooked until ready are twisted in a meat grinder or finely chopped, put into clean jars, poured with hot lard and rolled up. Such blanks can be stored for several months.
Ghee pork fat can be frozen in the freezer. Of course, if the place allows. There is no special need for this, it is perfectly stored at plus temperature.
Use in the preparation of various dishes
There are many ways to use lard in cooking. The most common of them is to replace vegetable or butter with pork fat when frying. On melted lard , fry for first courses are prepared, stuffed cabbage, cutlets, meatballs are fried on it.
Often, lard is a part of baking. Replacing part of the butter with melted pork fat makes the dough smooth and soft. This dough is well molded and holds its shape. For cooking fish and liver paste, homemade lard can also be used. The recipe for cooking is almost no different from the classic (with butter). Unless at cost significantly wins.
And tourists very much respect this product. Melt lard at home, add chopped herbs, salt, spices to hot fat, squeeze a few cloves of garlic. Take such a blank with you on a hike, and it will become a real help! It is worth adding a couple of spoons to the pot with porridge - and the magical aroma will spread throughout the forest. And not only in porridge. Fragrant homemade lard will brighten up any hiking recipe, whether it is kulesh, fish soup or regular soup with instant noodles.
Pork fat outside the kitchen
And who said that lard can only be used in the kitchen? He has many more uses.
Everyone who has been in the army knows that shoes can be lubricated with such fat . The skin wears out faster, does not let moisture in, gleams dullly. Still lard is widely used in folk medicine and home cosmetology as the basis for ointments, rubbing and creams. It is also suitable for lubricating creaking door hinges.
In general, try to cook homemade smalet yourself, and this recipe will definitely take its rightful place in your culinary piggy bank.