How to cook lard: 3 recipes

The benefits of melted fat are recognized even by nutritionists, impressed by the amount of nutrients significantly exceeding the hypothetical harm from the consumption of lard. Proper preparation will allow you to get a delicious product that is suitable for making sandwiches, cookies, sauces, soups, main dishes. It is perfectly stored in the refrigerator or cellar, does not lose its taste properties for about 2 years.

Benefits and harm of lard

The huge energy value of melted fat is important for people engaged in heavy physical labor, those who do not have time to fully eat lunch, live in areas with cold windy winters. After several decades of denial, the position of animal fats is gradually strengthening. Convenient form for long-term storage has become lard. It is fat overheated over low heat, duck or goose fat in its pure form or with the addition of salt, pepper, garlic. In the process of heat treatment, its structure changes, it becomes easier to assimilate, acquires new taste shades. The composition includes:

1. Choline, which prevents sclerosis and improves the functioning of the heart muscle.
2. Vitamins E and D, necessary to increase immunity, support skin elasticity, prevent osteoporosis, rickets and premature aging.
3. Cholesterol, ingested with lard, prevents the development of depression, Alzheimer's disease, dementia.

Please note: must be observed when using the product.

The optimal amount of fat in the diet should not exceed 30% for an adult.

Contraindications to the introduction of the product on the menu are individual intolerance, metabolic disorders, accompanied by rapid weight gain, children under 3 years old.

Features of the selection of fat for lard

Important: if possible, it is worth buying meat from the owners of small farms.

Pigs for which summer walking is open accumulate vitamin D. Animals on large farms are only indoors, often they are supplemented with growth stimulants that spoil the taste of lard.

Lard is sold in supermarkets along with margarines and confectionery fats. Manufacturers claim the purity of the product, but "if you want it to be done well, then do it yourself." Moreover, it is not difficult at all and does not require specialized skills. It takes only a little patience and time.

Homemade Lard Recipes

Its preparation is carried out according to one principle, the differences are only in spices.

Classical
Many prefer not to wash the selected fat, this is due to the excess accumulation of water and an increase in the cooking time. It is best to cut the sidewalls with thin chips and remove the skin with a sharp knife. If you still had to wash the product, then it is wrapped in a cloth to remove excess moisture. Next, you need to decide on the method of grinding. Greaves are needed - then the fat is cut into small even squares, time is required - the product is twisted through a meat grinder.

Then the mass is laid out in a roasting pan or thick-walled pan. One of the best options is cast iron or aluminum deep cauldron. Lard splashes during heating, high walls will preserve the cleanliness of the surrounding space and protect from point burns.

Cooking time depends on the size of the pieces and the quality of the raw materials. Soft young fat is heated for about half an hour over low heat. The readiness criterion is a slight darkening of the fat. It is convenient to gradually scoop up hot melted lard in small sterilized jars with a capacity of 0.5 or 0.7 liters, leaving the rest of the lard to be heated. To obtain the product without sediment, it must be filtered through gauze. Pop-up greaves are caught with a slotted spoon or a small colander.

Garlic sandwich lard
To the base add:

• garlic;
• hot pepper;
• parsley;
• paprika;
• salt.

The secret of taste is to add spices immediately after the distribution of the lard on the banks. You can not boil them, from heating, the sharpness and aroma are lost.

Hot drink appetizer
Properly selected products for the feast reduce intoxication and prolong the holiday, keeping those present in the framework of decency and good mood. For an original snack you will need:

• salty lard;
• garlic;
• pickled cucumber;
• dill.

The fat is heated, the remaining ingredients are passed through a meat grinder, placed on the bottom of the can, and poured with hot lard. After the mixture has cooled to room temperature, it is thoroughly mixed and cleaned in the refrigerator.

Storage rules
Hot lard, poured into sterilized jars, is perfectly stored for a year. Closed by a regular plastic lid, it can stand in the refrigerator for several months. For long-term storage, the cans are sealed and cleaned in a cool dark place.

Culinary Secrets

• goulash;
• omelette;
• fish soup;
• dressings for cereals;
• frying to the side dishes.

Tasty and crumbly cookies on lard are very easy to prepare. Mixed 150 gr. sour cream and lard, half teaspoon of salt and soda is added. Knead the dough, adding flour, until the mass ceases to stick to the hands. Roll into a sausage and cut into small pieces, lay on a baking sheet covered with baking paper. Cooking time - 10 minutes when the oven is heated to 200 ° C. Hot cookies carefully crumble in icing sugar.

Snow-white smalets of home cooking will definitely come in handy on the farm, given its delicate taste and the complete absence of stabilizers, dyes and palm oil.

Video: how to cook homemade lard