What is the name of melted lard? Recipe

The fashion that has flashed recently in all natural dictates its rules. And often under its influence we have not only to invent something new, but also to turn to the sources. Take, for example, baked lard - an indispensable in the household product, which was known to our ancestors many centuries ago.

Today briquetted smalets can be bought in any supermarket. And you can prepare for yourself - and as a raw material you can be convinced personally, and compliance with technology to control from and to, and even save money. And in order to reward the result, we will first learn the match. So, let's look at all the subtleties: what is the name of melted 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.

What is baked lard?

The melted fat is widely used in the household. 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.

Choice of raw materials and preparation for heating

Pork carcass has several large fatty layers. 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 with 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, is the mesenteric mesh 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 it is impossible (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 fat seams is almost identical.

When buying raw materials for domestic smoltsa observe the same security measures that are true for choosing any meat and offal: healthy appearance, pleasant smell, visual integrity. Very good, if there is a trusted supplier you trust.

Method of preparation of smaltz

To make homemade melted pork fat, thoroughly wash the layers, let them dry out a little, if possible, we remove excess water with paper towels.

Then we will 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 is easy to cook on a wide cast-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.

The boiling transparent fat becomes more and more, and the pieces are much darkened and diminished in volume? Wonderful, it means everything goes as it should. Proceed to the next stage.

Purely washed and dried glass jars are placed 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 not filter 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 cool, cover with normal capron cap. And, if necessary, cans with hot lard can be immediately rolled up with metal lids.

Storage at home

Diluted in cans ghee lard is well preserved 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 such blanks for several months.

Garnished lard can be frozen in the freezer. Of course, if space allows. There is no special need for this, it is well preserved and at plus temperature.

Use in preparation of various dishes

There are many ways to use smaltz in cooking. The most common of these is to substitute vegetable fat or butter for pig fat when frying. On melted fat prepare fry for the first dishes, fry on it cabbage rolls, cutlets, meatballs.

Often slate is a part of baking. Replacing part of the oil with melted pork fat makes the dough smooth and soft. This dough is well molded and keeps the shape. For cooking 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 significantly wins.

And very much respect this product tourists. Melt the lard at home, add chopped greens, salt, spices to the hot fat, squeeze several 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 scent 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.

Pork fat outside the kitchen

And who said that the smilts can only be used in the kitchen? He has many other uses.

Everyone who was in the army knows that you can lubricate shoes with such fat. 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.