Lard

I have baguettes from Reinhard planned for tomorrow. We'll have to rip up the dough and bake a couple of rye crooks with caraway seeds

No, white bread with borscht and cracklings is easy!

So otozh ... the girls are quite lazy. It's not possible ... borscht with shkarkarki, with a chastnykom and most importantly with 50 g ... and with white bread.
No, well, this is not good at all.

Well fffse, ponavtkali until the most not indulge !!! I'll bake, so be it.

I have baguettes from Reinhard planned for tomorrow. We'll have to rip up the dough and bake a couple of rye crooks with caraway seeds

and what kind of rye crooks they are, share the recipe

Oh, how I felt. Baked wheat-rye with caraway seeds.

Oh, how I felt. Baked wheat-rye with caraway seeds.

So now you will think for three, right?

and what kind of rye crooks they are, share the recipe

When I bake the right ones, then I'll post the recipe. We call crooks small even bagels made of sweetish rye dough with raisins

and to make it easier to pick out the lard from the jar, you need to add it to the still uncooled sunflower oil. per liter gram 30.then it is easier to get out with a spoon) so grandmother did)

I put the dough on rye and the light was turned off.

and to make it easier to pick out the lard from the jar, you need to add it to the still uncooled sunflower oil. per liter gram 30.then it is easier to get out with a spoon) so grandmother did)

Thanks for the advice!

I put the dough on rye and the light was turned off.

Here, Ksyusha, not a pruha, sadness

Yeah ... they said it won't be until evening. We'll have to with white bread !!! 🔗

And you think that it will help you ?!

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[Lucy]

And you think that it will help you ?!

Lucy, niche ... Ksyu will come up with something besides a helmet (or whatever). For example, I'm in the house ...
Yes, Ksyu?

And sho, I have a choice ??? Borsch was warmed on the grill.

And sho, I have a choice ??? Borsch was warmed on the grill.

It would be better if I made kebabs there ... Or a lamb ...

We ate borscht with bacon and fell silent
Ladies, Anissoara has a recipe for a wonderful puff pastry on lard on cooking. Twisted from it, you can eat your mind

[himichka]

I heated the lard, 4 jars are in the refrigerator.

himichka, and you can link in a personal?

And I want a recipe.

Me too! I have another 6 liters of lard in my basement, I can't find any use ...

And link me! I looked at the cooking - I didn't find it ...

And I adapted a hand blender to this business (heating). I cut the fat as if it suits my soul, I start to heat it, and when the fat is already transparent, its tavos becomes a blender ... It melts almost "to zero".

I was in the market today, I wanted to buy bacon, THERE IS NO FAT AT ALL !!!
all pigs are meat beh lard, 2 cm of lard on a piece of meat does not count!

I was in the market today, I wanted to buy bacon, THERE IS NO FAT AT ALL !!!
all pigs are meat beh lard, 2 cm of lard on a piece of meat does not count!

Now they mainly sell bacon pork. I personally don't like her. Salo cannot be salted, and the taste is somehow not right.

And about the cracklings. Mom baked so-called knyshi, something like a bread roll. The rolled dough is greased with fried onions with well-melted greaves and rolled up. Tasty to disgrace, although I myself do not eat bacon.

Mom baked so-called knys

Yes Yes Yes! It's so yummy!
I, once, wrote that I watched a program where the chef of one restaurant baked knysh with cracklings according to the recipe of a TV viewer from Transcarpathia.Only not in the form of a roll, but like a loaf. First, a frying pan is lined with a large layer of dough, and then with smaller cakes it is layered with cracklings and seasonings. I immediately baked such a knuckle. Delicious ! I repeat it periodically.

I'm going to make some jars of lard, but there's no room for it in the fridge or freezer.
There is a basement, but it is not very cold. Does anyone keep lard out of the cold?
Do you think it will stand up normally if it is poured into sterile jars and rolled up?

[Sone4ka]

Sone4ka, if the jars are sterile and poured hot, it stands calmly at room temperature. It stands on my balcony, and there in the fierce winter +15, and in the summer in general. And nothing. I'll open the jar, put it in the refrigerator, and the rest live on the balcony. The main thing is not in the light. A cellar and basement are fine.

Girls - any lard for a buck is suitable?
what does interior fat mean?

[olga0101]

olga0101, Interior fat is the fat that surrounds the internal organs and looks like a rolled mesh, that is, it is located inside the animal's carcass. It is lightweight.

[InnaVega]

InnaVega, and other bacon will not go to lard?

Sone4ka, if the jars are sterile and poured hot, stands calmly at room temperature. It stands on my balcony, and there in the fierce winter +15, and in the summer in general. And nothing. I'll open the jar, put it in the refrigerator, and the rest live on the balcony. The main thing is not in the light. A cellar and basement are fine.

just now saw your answer)
I then rolled it up under the lid to be sure. I left a couple of jars for current needs, the rest was put in the garage (it's cool there now)

Girls - any lard for a buck is suitable?
what does interior fat mean?

I did both from the subcutaneous and the second time from the inside. From the subcutaneous, I liked it more - there the fries are delicious and when no foam was heated, everything was clean. And the inside, although they say that lard from it is better (more useful) I did not really like to do it. Although in the end it turned out to be white, like snow and without any foreign smell, but next time I will do it from ordinary bacon (subcutaneous fat)

interior, this is the one inside on the organs (?). It is sold in large plates, if you see, you won't confuse it with anything

and other lard will not go to lard?

Any fat is suitable for lard. It's just that it is usually made from interior (internal) because it is cheaper and is not used for other purposes. You can eat regular bacon. A fat mesh, which is also called interior lard, can be used, but usually it is melted for medicinal purposes or used in the preparation of all kinds of sausages, etc. Imagine how many mesh will be needed for a jar of lard? Therefore, either ordinary bacon, or domestic, which in our markets is sold rolled into a roll. Only the inner one must be asked to unfold, if it is in a roll, to smell it. It should be white, no stains, and no foreign smell.

I have already lost the habit of cooking with lard. Once upon a time, we always had a lot of heated pork fat. My husband got heartburn from him and I refused. But now he says again that he should heat it. And I am pushing back. Already lost the habit

[LenaV07]

LenaV07, Sone4ka, girls, thanks! Tomorrow I will drown. In what kind of dish is it better to do this?
And another question - can lard be put in baked goods?

I put it, the pastries with it are very fragrant, I also used goose lard.

[LenaV07]

LenaV07, Sone4ka, girls, thanks! Tomorrow I will drown. In what kind of dish is it better to do this?
And another question - can lard be put in baked goods?

I drowned in a multicooker, on a multi-cooker. First, I set it to 100 degrees, it melted, I poured most of it into the banks - it is transparent, without impurities, there is no need to filter.
And then, all that remained at the bottom, she “fried” it at 160 degrees, so that the fry would become blush. This part has already been filtered. Lard in a jar, fry to be torn apart by the starving

Mom does it on the stove, but there you need to monitor the temperature, and in the multicooker - put it on and is free)

[Sone4ka]

Sone4ka, in a closed cartoon drowned?

[Sone4ka]

Sone4ka, in a closed cartoon drowned?

in the open.

in the open.

Could he escape from the closed one?

[Florichka]

Florichka,
And where to get goose lard?

And where to get goose lard?

To do this, you will have to buy a goose and take away the skin with fat and fat from the ass

Quite right. On New Year's Eve I bought a goose, there were 200 grams of fat inside, and even warmed up during cooking. I collected everything in the freezer. This year I will repeat. Goose should be bought at least because of the lard. I also make from chicken fat. I am heating in microvolts Whirlpool in baking mode, analog of an oven, convection + microvolts. It's more comfortable for me.

[LenaV07]

LenaV07, Florichka,
We'll have to urgently buy a goose))

It might be too early now. On November 7, I roasted a goose in the oven for my husband, so little fat was melted. Here at Christmas we take, there is always a lot of fat.

[Albina]

Albina,
I have never eaten a goose at all))

[Antonovka]

Antonovka,
and to be honest, I have never eaten a delicious goose. Some have always been tough. That's why I respect ducks more. By the way, I always collect fat, which is melted and then used in lean soups.

[LenaV07]

LenaV07,
And I only ate a duck a couple of times - they were not impressed (expensive and not tasty), however, later they told me that these ducks were unsuccessful))

I don’t remember how many years in a row I bake a goose for Christmas.

I don’t remember how many years in a row I bake a goose for Christmas.

You need to be able to ... I read somewhere that you need to keep it in brine in order to be softer. Yes? And we cooked like duck and it was tough.

And I only ate a duck a couple of times - they were not impressed (expensive and not tasty)

Oh, no ... Duck, yes with apples ... it's very tasty ... And it's not difficult to cook at all. Only not economically, there is not enough money.