CurlySue
I have a can of lard in my refrigerator for a month now. An acquaintance who was selling me meat gave me 700 grams of fat for a load, I melted it in a slow cooker in a couple of hours, it turned out to be clean, beautiful, almost odorless. But what to do next with him - I don’t know.
My husband and I do not eat all kinds of fried cracklings, I will not fry on it.
In baking - there was a thought. But what if you don't like it? It's a pity to transfer products and waste time. So it’s worth it. It's good that it's cold.
By the way, then in the course, what is his usually "expiration date"
CurlySue
Luysia
We take your recipe into service. It’s very interesting for me to carry out all sorts of experiments with drowned people.
I'm too curious. Well, the lard still needs to be spent somewhere.
I'll try on the trail. week, unsubscribe.
CurlySue
Quote: Omela

Tanya, finally!!! And then everything is lard-lard, and sho tse take ?? I certainly assumed. that it was necessary to heat the bacon, but I did not know that it had to be scrolled through the meat grinder before that. Thank you, I will definitely do it now.
I made abdominal fat (I don’t know what it’s called correctly), and I didn’t spin ANYTHING through a meat grinder.
I just cut it into pieces of about 1 * 2 cm, put everything in a multicooker, chose the "Quenching" mode for a couple of hours - and that's it. After a little cooling, she simply held the remaining bacon with a slotted spoon, and poured the liquid into a jar.
But, perhaps, this can only be done with abdominal fat, the inner layer. It's just that I did it for the first time, and as a child I saw how my grandmother did, so she didn't twist anything either - she just cut it into pieces.
Omela
Elena, thanks for the idea with MV! Well this can be done in a slow cooker. I'll go straight to try.
CurlySue
Quote: Omela

Elena, thanks for the idea with MV! Well this can be done in a slow cooker. I'll go straight to try.
You are welcome ! About the slow cooker - I'm not sure, because, nevertheless, the temperature is not very low - after all, fat should go from solid to liquid state. And with slow cookers, as I understood, the principle is rather "torment" than stew.
But you try, unsubscribe about the result.
If interested - weigh the fat first, then the fat. To know how much "useful" weight you have left from the total mass.
Omela
Well, I’m slowing down the oil. I put it already. 340g. cut the frozen bacon into pieces.
CurlySue
Quote: Omela

Well, I’m slowing down the oil. I put it already. 340g. cut the frozen bacon into pieces.
Well, you do not compare oil - and lard. To melt the butter, you need to heat it up to 60 degrees, probably.
Such temperature cannot cope with bacon.
I wonder what you can do. Unsubscribe later. OK?
Omela
In slow temperature 80-90C. It is drowning slowly.
celfh
Quote: nvk

But if you wrap meat rolls in the same net from fat that was processed into lard and in the oven ... such a delicious treat.
I know this, and they also sell a ready-made net at the bazaar, but there was already no time for the net and rolls

Quote: Omela

It is heated slowly.
Mistletoe, show what happens
Omela
I will show Tan, of course .. most interesting!
kirch
I will bring my own 5 kopecks about the use of lard. When it was sold in stores for a long time, we fried brushwood on it, it turned out to be crumbly, and in vegetable oil it was tough.
qdesnitsa
Quote: kirch

I will bring my own 5 kopecks about the use of lard. When it was sold in stores for a long time, we fried brushwood on it, it turned out to be crumbly, and in vegetable oil it was tough.
Exactly, exactly, Lyudmila, my grandfather always sent in parcels from the Gornyak along with home fried sausage, and it probably didn't spoil for a year, there were no refrigerators and there was no talk, stood right in the kitchen in the closet, and the brushwood is really the most delicious only on lard. ...
CurlySue
Quote: qdesnitsa

Exactly, Ludmila, my grandfather always sent in parcels from the Gornyak along with homemade fried sausage ... the brushwood is really the most delicious only on lard ...
Thanks for the idea!
I love brushwood, memories from childhood, but I have never cooked it myself.
Luysia
Quote: qdesnitsa

Exactly, exactly, Lyudmila, my grandfather always sent in parcels from the Gornyak along with home fried sausage, and it probably didn't spoil for a year, there were no refrigerators and there was no talk, stood right in the kitchen in the closet, and the brushwood is really the most delicious only on lard. ...

... and it is better on a mixture of vegetable oil and lard.
celfh
When I was in university, my mother sent me parcels with homemade sausage drenched in lard. The parcels took a long time, the sausage did not spoil. And then we ate sausage and lard, but mostly fried potatoes on it, yummy ... Oh, when was that))))
Catwoman
Girls, but just fresh bacon will not work? In my refrigerator lies from a domestic pig, damn it, and fed the inside to the dogs.
Omela
Flax, that's how I drowned the usual.
It was 340g. The lard turned out to be 190g. Drowned, stirring occasionally, on Hai for about 4 hours.

Lard
Catwoman
Quote: Omela

Flax, that's how I drowned the usual.
It was 340g. The lard turned out to be 190g. Drowned, stirring occasionally, on Hai for about 4 hours.

Lard

Soooo, do you add it to the dough too? Did you spin it in a meat grinder or not?
Luysia
Quote: Catwoman

Girls, but just fresh bacon will not work? In my refrigerator lies from a domestic pig, damn it, and fed the inside to the dogs.

Of course it will do!
Catwoman
Quote: Luysia

Of course it will do!

Lucia, do I understand correctly that it can be added instead of oil? And then in the recipes SMALETS, I went over all the shelves in the stores, and I did not find what it is!
Omela
Quote: Catwoman

Soooo, do you add it to the dough too? Did you spin it in a meat grinder or not?
So I just heated it .. I haven't added it anywhere yet. I plan to fry it and add it to the bread. Cut into pieces.
celfh
Quote: Omela


Drowned, stirring occasionally, on Hai for about 4 hours.
I read from many about a long process, a few years ago I told Lyusechka that I wanted homemade lard, but it’s a pity for time, then she showed the fast process for the first time. And this year MK decided to make
celfh
Quote: Catwoman

Girls, but just fresh bacon will not work?
very good

Quote: Catwoman

internal dogs fed
In Ukraine, nothing is thrown away at all and such goodies are prepared ... mmm ...
Catwoman
Quote: Omela

So I just heated it .. I haven't added it anywhere yet. I plan to fry it and add it to the bread. Cut into pieces.

Thank you, dear, I'll get it out of the freezer in the morning, I'll come home from work and put it on fire!
Luysia
Quote: Catwoman

Lucia, do I understand correctly that it can be added instead of oil? And then in the recipes SMALETS, I went over all the shelves in the stores, and I did not find what it is!

If you melt the fat, you will get exactly the lard + cracklings.

And where to use ... anywhere!
Catwoman
Quote: celfh

very good
In Ukraine, nothing is thrown away at all and such goodies are prepared ... mmm ...

The Sobakevichs also had to be fed.
Omela
Quote: Catwoman

Thank you, dear, I'll get it out of the freezer in the morning, come home from work and put it on fire!
Lena, I was heating frozen food. It cuts normally with a large knife.
Catwoman
Quote: Omela

Lena, I was heating frozen food. It cuts normally with a large knife.

Nooooo, even earlier to get up and cut ... I am not capable of such feats, let it defrost!
Qween
Quote: Omela

Flax, that's how I drowned the usual.
It was 340g. The lard turned out to be 190g. Drowned, stirring occasionally, on Hai for about 4 hours.

Lard

Oksanochka, it would be possible to also melt the lard so that the cracklings dry steel. They are then very tasty, not at all greasy. Then you can put them and the filling in the bread, and wherever you want. And the lard yield will be greater.
Omela
An, and they are already dry, already knocking on the casters. Floated from above. Tomorrow I'll try ... Schaub IRRka did not scold.
Qween
Oksanochka, and if you cut the crackle, it’s inside with a little lard?
Zhivchik
Quote: Luysia

If you melt the fat, you will get exactly the lard + cracklings.

And even the larger the pieces of health or bacon) initially, the larger the greaves will be.
If you cut with a knife, like Omelka, then the greaves will be correspondingly large.

And if you grind fat and health in a meat grinder, then the greaves will be more from the fat.
Omela
Quote: Qween

Oksanochka, and if you cut the crackle, it’s inside with a little lard?
Here zhezh .. forced to try. The crackling crumbles straight if you rub it with your hands. I had lard with meat in some places, so this is a small way out.
Zhivchik
Quote: Omela

The crackling crumbles straight if you rub it with your hands. I had lard with meat in some places, so this is a small way out.

Ummm ... how delicious ... especially with black bread and a big pink meaty tomato ...
Qween
Quote: Omela

Here zhezh .. forced to try. The crackling crumbles straight if you rub it with your hands. I had lard with meat in some places, so this is a small way out.

But now we are sure that the cracklings are dry and crumbly!
Omela
The cat goes crazy from the smell ..
Omela
Quote: Zhivchik

Ummm ... how delicious ... especially with black bread and a big pink meaty tomato ...
Tan.. well, you sho .. already choked with saliva, as presented.
lunova-moskalenko
Quote: Omela

An, and they are already dry, already knocking on the casters. Floated from above. Tomorrow I'll try ... Schaub IRRka did not scold.
So if she doesn't show up here, she won't know!
chaki2005
Quote: nvk

So if she doesn't show up here, she won't know!

And inner self-awareness ...

Quote: Zhivchik

Ummm ... how delicious ... especially with black bread and a big pink meaty tomato ...

Or for black bread and with garlic, yes with borschik or 50g (cross out unnecessary)
Omela
Quote: chaki2005

Or for black bread and with garlic, yes with borschik or 50g (cross out unnecessary)
Girlfriends are called !!!!
shl. already in anticipation of tomorrow's dinner.
Zhivchik
Quote: chaki2005

Or for black bread and with garlic, yes with borschik or 50g (cross out unnecessary)

I cross out the word BORSCH. I don’t want to eat crispy cracklings with liquid. Moreover, I can't stand fatty first courses.

Py. sy. only now I saw 50 g ... I also cross it out. I'm not on this business.

Quote: Omela

Girlfriends are called !!!!
shl. already in anticipation of tomorrow's dinner.

Ksyu, so you will dine with all the products offered by Tanyusha?
Summer resident
Mistletok, let’s you and me tomorrow at lunch on Skype for a broodershaft borschik with cracklings, and we will have a snack of 50 grams
Omela
Tan, but easy !!!! Everything is in stock !!!
shl. aaaaaaaa ... no black bread !!!!
Summer resident
then we will be without black, or we will bake for dinner
Omela
We will be with what we have. I don't want to bake.
Summer resident
Quote: Omela

We will be with what we have. I don't want to bake.

Skype in PM
chaki2005
Quote: Omela

Tan, but easy !!!! Everything is in stock !!!
shl. aaaaaaaa ... no black bread !!!!

And weakly to quickly bake your hand under the lard ....?
Omela
Yeah, Tan, weak !!! Nobody eats it with me. Now, if there were bread rolls, then it would take 5 seconds.
chaki2005
Quote: Summer resident

Mistletok, let’s you and me tomorrow at lunch on Skype for a broodershaft borschik with cracklings, and we will have a snack of 50 grams

I can also grab a jar of cracklings to work ... Skype as well as nickname.

Once upon a time we drank with a friend on the phone. When it was over, they paused, ran down to the stall and called up again.
Luysia
Quote: Omela

Yeah, Tan, weak !!! Nobody eats it with me. Now, if there were bread rolls, then it would take 5 seconds.

No, white bread with borscht and cracklings is easy!

Mistletoe, black pitches, pitches! With cracklings and garlic, where will go.

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