Expected miracle: fat in the multivark. Delicious fat in the multivarquet: the most successful recipes

Modern technology greatly facilitates the life of a housewife, and especially a working woman, who still has a family. Agree, it is one thing, coming from work, standing at the cooker an amount of time during which you will not leave for a long time, and quite another - to lay down food, set the necessary regime and do other things (for example, do lessons with the child). Actually, such an opportunity is provided to interested people by multivarkers that have pleased us.

Moreover, thanks to them they became available in the home cooking dishes, which previously required special equipment and a long time to use it - smoked meat, corned beef, etc.

Appetizing fat from the point of view of the owner of multivarka

For a long time it was believed that this product is extremely harmful to health - they say, contains cholesterol and promotes a sharp obesity. After scientists popularly explained that bacon contains only "correct", not harmful cholesterol, and in many ways still helps the body, lovers of such provisions sighed with relief. But there was a very urgent question: where to get a well-prepared, tasty and suitable fat? In the multivark - that's the modern answer!

We bake with pleasure and without tension

It is not always possible to bake bacon, for example, in the oven, without losing its juiciness. Moreover, there are times when it also burns up. All this can be avoided if baked bacon in a multivark. On a kilogram of the main product, take a pair of cloves of garlic, 3 bay leaves and two large spoons of salt. Coriander and pepper (both black and red) - according to your taste, and water needs 5 glasses (attached to your multivark).

Before cooking, it is best to wash the fat thoroughly and dry it with a towel or napkins. Love garlic - pompegujte im future delicacy. In a bowl, mix spices (if you want) with pepper and salt; Crushed garlic - if desired, a broken lavrushka - be sure. The resulting composition must be rubbed the main product from all sides and put it in a sleeve. To fat in the multiquark turned juicy, the sleeve to tie on both sides should be especially diligent. This package is put in a container, water is poured into a saucepan, the container is put in place and the program "Steam cooking" is launched. Preparation will take an hour. When the magic device turns off, do not remove immediately - let it cool down inside. Only then the fat is extracted and in the usual package of polyethylene is packed for a day in the refrigerator. It turns out a delicious fat! In the multivariate, the process takes very little time, but without it one would have to work much longer.

Smoke without smokehouse

Even those who do not like the salty option, are very positive about smoked bacon. However, at home it is usually impossible to overcome the process by itself. And buying ready - and expensive, and there is no certainty in the result. In this situation, it is worth considering how to smoke lard in a multivariate. Moreover, the procedure is not complicated, but the result is delicious.

For half a kilo of fat (and it's better to take it with meat layers - not everyone likes it very fat and not meat at all), there will be seven spoons of "liquid smoke", any combination seasonings and salt. To smoke the fat in the multivark, spice and salt are added to the marinade, mixed and supplemented with half of the "liquid smoke". Salo is put down on this mixture, the rest is laid out on top, the residue of "smoke" pours out and water is added. A load is placed on top of it for two hours. At the end of the required time, the container is placed in the multivark, the "Quenching" mode is set (30 minutes). In order for the smoked bacon in the multivarquet to fully reveal its taste, it must again be put in the refrigerator, at least for half an hour. The taste is amazing!

"Onion" joy

There is another way how to make lard in a multivark, and unusually and very tasty. The main ingredient, again, is better to take with an interlayer. For the same kilogram will be a glass of stone (large) salt, laurel, ground pepper (it is better to limit it to black), 2 large spoons of sugar, garlic and - the main ingredient - the onion husk. It will need a couple of full handfuls.

Boiling water should be soaked hull, after which it is good to wash it. It is put in a multivariate bowl (somewhere half), on top - bacon, laurel and the remainder of the husk. In another vessel, marinade is made: boiling water + sugar + salt. The finished liquid is poured into the bowl and the quenching regime is set for one hour. Without taking out the contents, everything is left overnight for salting. In the morning, the fat is dried and rubbed with ground pepper, mixed with garlic. Almost finished product is wrapped in a film (or decomposed into packets) and hides in the freezer. The next day - eat served!