Lard

Duck has a lot of subcutaneous fat and very little meat. After frying, when the subcutaneous fat is melted, the goose has a lot of meat. There is a lot of lard inside before winter, usually to overwinter.

I heated the lard in the staff. On the mode of languor + 4 hours, everything was done without my participation, then I just filtered it. It turned out just fine and Not at all confusing. Took a note of it. It's very cool to cook on it. And fried and stewed and added to pastries.

And we traditionally eat a turkey for Thanksgiving, a goose on New Year's, then a duck or an Indo-duck, it is fatter. This Easter I cooked hazel grouses in sour cream, and recently I made pheasant hips with mushrooms in sour cream, but I like the whole game more.

I read this topic the other day, yesterday I went to the market, saw a bundle of internal fat, succumbed to the excitement, bought and not expensive at 10 hryvnia per kilogram, two kilograms. And then I thought about where I would use it. I went to read the topic, who uses it where.

lard from interior lard

A lamb net - is it considered internal fat or not?
And is it important for this recipe - from which animal the interior fat?

And is it important for this recipe - from which animal the interior fat?

It all depends on the taste. If you carry ram, then the ram can also be used.

Thank you!!!!! I'm going to heat the lamb net. I'm tired of being sick

Can I have a recipe too, please

All my childhood I was rubbed with lamb locks for sores. And then I treated my son like that. I just took a piece of already melted fat, warmed it up to a hot state, but so that I could dip my fingers and rub my chest and back. Then warm up and sleep. But I have no reaction to the smell, but it is specific.

[celfh]

celfh, thank you for the master class. A lot of bacon has accumulated in the freezer, but there is little space, so today I decided to melt the fat. I didn't have internal fat, but ordinary, subcutaneous, cut off the skin (for dogs), turned the fat through a meat grinder, put it into an ordinary metal pan and put it on the stove (electric) at maximum power and after 15 minutes, as you wrote, everything it was ready. The starting material was 1.5 kg, and it turned out more than a liter of lard and the remains of greaves + meat
🔗 🔗 🔗 🔗

[Nina,]

Nina,, I'm very glad that the recipe was useful to you)))

So I made lard. The most valuable thing is the cracklings, it came off to the fullest.
Today I fried chicken breasts on baked lard. And how did I forget about him?

And my husband is in Bosnia and they slaughtered a 200 kilo pig and today they will be burning fat.
I ordered him 1 kg of melon))

I can’t find interior fat anywhere (((maybe someone knows where you can get it?

I can’t find interior fat anywhere (((maybe someone knows where you can get it?

we sell in the markets where they sell meat

[Elizabeth]

And with us)) Elizabeth, you ask sellers in the market, they should definitely know))

I can’t find interior fat anywhere (((maybe someone knows where you can get it?

Liza bought fat tail fat yesterday at the Metro on Dmitrovka.

Liza bought fat tail fat yesterday at the Metro on Dmitrovka.

was there only mutton? I need a pork and cheap one, but a fat tail in the subway, by definition, cannot be like that ((

You won't buy anything cheap now.

I bought domestic pork fat at the market at a low price and stoked lard

Good day Tatiana !!! Thanks a lot for the recipe !!! How much lard can be stored ??? And where do you store it? Thank you very much for your reply!!!

Girls, I remember reading somewhere that they still drown lard in milk, can you tell me exactly how?

How much lard can be stored ???

yes, for six months, for sure. I just had it closed with a lid and stood in the kitchen cabinet. Unfortunately, it costs nothing now. We have always made lard on vacation in Ukraine. Now we do not go, and our hands do not reach (((

what else is drowning lard in milk

This is the first time I hear about this, but here's what I found on this issue

If the lard was clean and not burnt, then the lard becomes completely white when cooled. To improve the taste of lard, you can use the following simple method. After straining the lard is again put in a metal dish on the fire, heated to a boil, then carefully, in small portions, add milk to it (1 liter of milk per 5 kg of lard) and boil the lard with milk until all the water contained in the milk is will boil away (the lard will become transparent), and the remaining "curdled" part of the milk will not settle to the bottom, acquiring a pinkish color. You can also flavor hot transparent lard with fruit by adding pieces of quince or apples to it. After that, the lard must be filtered a second time and poured into a suitable bowl. As already mentioned, an excellent filling for pies is obtained from the fry, it is only important that the overheated lard is well cleaned of the skin, which becomes tough after melting, and the fry themselves are small enough (for this, the finished fry can be passed through a meat grinder). The fry ready for the filling are heated in a frying pan, and when they "give" fat, add chopped onions to them and fry them. In parallel with this, potatoes are boiled. Knead the finished potatoes with the "frying" obtained in a frying pan (for one part of the "frying" usually take 3 ... 4 parts of potatoes, but this is a matter of taste), salt, pepper, sprinkle with parsley, dill, add other spices if desired (possible) or toasted mushrooms. Mix everything and the filling is ready. You can bake pies.

I have lard in the refrigerator for about a year

This is the first time I hear about this, but here's what I found on this issue

Thank you!

I also keep lard in the refrigerator for a long time, sometimes I also use it for making bread

And you can't store it without a refrigerator ???

And you can't store it without a refrigerator ???

perfectly stored without a refrigerator for several months, with us this lard is melted in buckets and then added to all kinds of dishes

[celfh, Tatiana]

celfh, Tatiana, thank you very much for sharing the secret of lard reheating! I did everything as you described, now there are jars under the windowsill and please my "hamster" gaze !!! THANK YOU!!!

[Umka19]

Umka19, Lyudmila, how nice it is to read such reviews))) Thank you!))

[Florichka]

Florichka, Irina, baking bread? Otherwise, I'm going to bake with goose fat, but I can't find the recipe.

I'm going to bake with goose fat, but I can't find the recipe.

canThis?
or this Steamed buns

[Tatyana]

Tatyana, thanks for the lard recipe. I did it for the first time, I was very worried, because I did not know at all how to approach this matter. Everything turned out great, only I added half a glass of water to the bottom of the pan, very often I saw water in other recipes and decided to take a chance.

[celfh]

celfh, Tatiana, they were talking about bread. Thanks anyway, I'll look.

[Vei]

Vei, Lisa, why water? and how did you add it? and it did not hiss?

Nice recipe!
In the freezer, the interior fat lies and waits in the wings. The hour has apparently come
Thank you

And I never knew how to cook lard

[Alyona]

Alyona, I read that water is added to the bottom so that it boils very quickly and quickly starts the process of melting the fat, so that it does not fry and does not stick to the bottom. I drowned Shteba in a steel bowl, so I was worried that everything would stick. Water boils away very quickly, but has time to warm up the fat, quickly give it its heat and melt it.

[Liza]

Liza, Ah, got it. It's just that we have never poured anything at home, as much as we have heated, but we are drowning in a cauldron on the stove, maybe when using any devices we need to do this ..

Girls, I remember reading somewhere that they still drown lard in milk, can you tell me exactly how?

Bought in a supermarket "melted bacon", came home and found a strong smell. Not even to put in baked goods, not even to fry potatoes. I tried to clean it with milk. The unpleasant smell disappeared completely, leaving a slight specific aroma. For salty baked goods, I doubt it about sweet baked goods. Does anyone know how to deal with this?
Before melting.
The milk just started to boil. I expected a light steam above the surface of the fat, as if the water from the milk had to evaporate. Did not have.
At first, the lard tried to guard, but then the allergy medications worked, I fell asleep. I woke up, ran to check the lard, and there the milk froth was already fried on top, and almost the same below. No pink precipitation that the internet promised.
The foam on top is straight crunchy, I tried to remove it first, but then left it, just poured the cooled lard back into the jar.
In the refrigerator he turned white again, but did not become snow-white.

I made lard myself last year. Maybe she did something wrong, but there is a smell. But when I fry potatoes on it, the smell is not felt. Didn't bake

Industrial lard is melted from any lard, from all greasy trimmings. This fat will have a specific smell. At home, I make lard only from internal fat, They call it sdir (from the word rip off) or healthy (in Ukraine). It has a very delicate and pleasant aroma. When frozen, it is odorless at all. In baking I use it for everything: greasing molds even for biscuits, cookies, bread. The pastries are very tasty and there is not even a hint of bacon smell.

Does anyone know how to deal with this?

Can it help you?

In order to remove additional odors, I heard that they add an apple, cut into pieces. I am going to melt my lard like that, milk does not remove the smell, it only cleans.

The less you heat and heat the lard, the more nutrients and vitamins remain in it. Yandex told me this. So in the recipe, they heat for 15 minutes, and, for example, in a slow one for 4 hours. Means less useful in slow motion?

So in the recipe, they heat for 15 minutes, and, for example, in a slow one for 4 hours. Means less useful in slow motion?

And at what temperature is it heated in a recipe for 15 minutes? Or are they drowning in the micro? What can you do in 15 minutes with a piece of bacon?
And how much does it cost then?

If the product is to be stored for a long time, it must be well prepared, free from liquid, water and other inclusions. The fat-fat should be well melted, until the cracklings are on the surface, and then strain it. It's like heating ghee, the principle is the same.
If this is not done, the lard will be "soggy" and may turn rancid or ferment from the liquid inside.
This means that we will heat lard for a long time.

[Tatyana]

Tatyana, in the recipe, they first scroll in a meat grinder, and then heat for 15 minutes. I have been in the slow for 2.5 hours and still have a lot of fat left. I sit and think, and what was I too lazy to pass through a meat grinder and do in 15 minutes, but you calmed me down
So I'm doing it right. Well, what smells, smells and

[Sveta]

first scroll in a meat grinder, and then drown for 15 minutes.

Sveta, I don’t understand this. Let there be bacon even 1 kg, and in a meat grinder - how can it be melted, boiled, boiled in 15 minutes It only needs to be melted and it must be brought to a boil for a long time, and then boiled ...

I don’t know how the lard is made now, and in a slow lard - but the finished lard needs to be "boiled" a little so that it is not soggy.

I have it boiling in full and a lot of bacon has not melted yet.



Well, I don’t know, it’s already slow for 5 hours, and there are still plump pieces of bacon. Sala was 600-700 grams. Cut into strips of 1-2 cm, the thickness is the same. Dairy farm pig.
If the lard takes root in our house, then next time I will pass it through a meat grinder and again into a slow one.

[Sveta]

Sveta, I don’t understand this. Let there be bacon even 1 kg, and in a meat grinder - how can it be melted, boiled, boiled in 15 minutes It only needs to be melted and it must be brought to a boil for a long time, and then boiled ...

I don’t know how the lard is made now, and in a slow lard - but the finished lard needs to be "boiled" a little so that it is not soggy.

Tatiana, tell me, please, how long does it take to heat the fat to the cracklings in order to comply with the technology? I want to try it in an ordinary thick-walled Zepter saucepan.

[Girls]

Girls, the time it takes to "fire" the bacon depends not only on whether you turned it in a meat grinder or not, but also on the bacon itself. The fat should be very soft, rubbed into fat on the fingers without residue. Other lard will take significantly longer to process into lard.

[Girls]

Girls, the time it takes to "fire" the lard depends not only on whether you have turned it in a meat grinder or not, but also on the fat itself. The fat should be very soft, rubbed into fat on the fingers without residue. Other lard will take significantly longer to process into lard.

Thanks, we will try