The fashion that has flashed in recent times for everythingnatural dictates its own rules. And often under her influence we have to not only invent new things, but also to turn to the sources. Take, for example, melted lard - an indispensable in the household product, which was known to our ancestors many centuries ago.
Today briquetted smalets can be bought into any supermarket. And you can prepare for yourself - and as raw material you can see personally, and compliance with technology to control from and to, and even save money. And that the result rewarded the effort, first learn the match. So, let's look at all the subtleties: what is the name of baked lard, how it is cooked and what it is eaten with? And besides, we will find out how it can be used on the farm.
Melted fat is widely used in homeeconomy. Prepare it yourself is very simple, besides it is well kept for quite some time. When heated, the pork fat completely changes its structure, moving from solid to liquid form. Later, when cooling, it thickens again. And for this process, do not even need too low temperatures - enough room.
Pork carcass has several large fatinterlayers. They are softer in structure, they are easier to cut into pieces and even crumble with their hands. Most of these interlayers 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 billet and ordinary fat, especially thin and soft, with the abdomen. It is desirable that it does not contain meat layers.
Another part of the carcass, suitable for heating, -mesenteric - a fatty net that supports the internal organs of the animal. It is suitable not only for kindling, but also for preparing various dishes. It is stuffed with liver, blood, minced meat or other stuffing, then baked in the oven. But if for some reason this is not possible (for example, the grid is damaged when cutting), then from it you can make a wonderful smiles. The recipe for baked fat from the mesentery and fatty layers is almost identical.
When buying raw materials for domestic smoltsa observethe same security measures that are true for selecting any meat and offal: a healthy appearance, a pleasant smell, visual integrity. Very good, if there is a trusted supplier you trust.
To cook homemade melted pork fat, thoroughly wash the layers, let them dry out a little, if possible, remove excess water with paper towels.
Then we'll spare patience and cut it all in small pieces. It is convenient to make a very sharp wide knife. The smaller the cubes or brusochki, the faster of them the fat will be drowned.
Garnished lard can be cooked on a widecast-iron frying pan. Well warm it up and load our workpiece. The heating process is controlled without distraction to prevent burning and splashing of fat. Stir with a wooden spatula, evenly distributing the pieces in a frying pan so that they are heated equally.
Boiling transparent fat becomes more and more, and the pieces are much darkened and diminished in volume? Wonderful, it means everything goes right. Proceed to the next stage.
Purely washed and dried glass jarsset on the table. At the neck of the dishes we attach the gauze folded in 3-4 layers. This can be done with a clerical rubber band. Spoonful or a large spoon pour hot domestic smilts. The tissue will filter out the melted pieces, not allowing them to get into the jar. Let it cool down at room temperature, covered with pieces of clean cloth. When it cools down, cover with normal capron cap. And, if necessary, cans with hot lard can be rolled up with metal lids immediately.
Puffed lamb topping is excellentstored in the refrigerator or in the cellar. Moreover, it is in itself a preservative. For example, many housewives know how to prepare pork liver, when boiled interiors are twisted into a meat grinder or finely chopped, folded into clean jars, poured hot with smalt and rolled. You can store these blanks for several months.
Garnished lard can be frozen in the freezer. Of course, if space permits. There is no special need for this, it is also well preserved at plus temperature.
There are many ways to use slag incooking. The most common of them - to replace the pig fat with vegetable or butter when frying. On roasted fat prepare fry for the first dishes, fry on it cabbage rolls, cutlets, meatballs.
Often smalets is a part of baking.Replacing part of the oil with melted pork fat allows you to give the test smoothness and softness. This dough is well molded and keeps the shape. For the preparation of fish and liver pates can also be used domestic smilts. The recipe for cooking is almost the same as the classic (with butter). Is that at a cost price significantly wins.
And very much respect this product tourists.Melt the lard at home, add in the hot fat chopped greens, salt, spices, squeeze a few cloves of garlic. Take such a piece with you on a hike, and it will become a real bailout! It's worth adding a couple of spoons to the kettle with the porridge - and the magic fragrance will spread to the entire forest. And not only in porridge. Fragrant home smilts will brighten up any recipe, whether it's a kulesh, an ear or an ordinary soup with a vermicelli of instant cooking.
And who said that you can only use smilts in the kitchen? He has many other uses.
Everyone who was in the army knows that such fatyou can lubricate shoes. The skin swells more quickly, does not pass through moisture, glitters dimly. Still smiles are widely used in folk medicine and home cosmetology as a basis for ointments, creams and creams. It is also suitable for lubricating creaking door hinges.
In general, try to make home smilets yourself, and this recipe will necessarily take a worthy place in your culinary treasury.
