Lard

Lard

Category: Meat dishes

Kitchen: ukrainian

Ingredients
Suet	3 Kg

Cooking method

• Every year on vacation, I stockpile melted pork fat. I - said loudly. I am required to buy interior bacon at the bazaar, the rest is done by my beloved Lyusechka, the wife of my husband's older brother. She does everything so quickly that while I was running for the camera, she chopped the bacon and began to twist it in a meat grinder, the concept of a master class is not familiar to her, to my sad sigh: Lyusechka, I did not have time to photograph the bacon, she shrugged her shoulders: why take pictures there? Buy a roll of fat thicker, cut it into pieces that would fit into a meat grinder and that's it.
• Scroll bacon through a meat grinder
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• 
• put on a high enough fire
• 
• and stirring constantly
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• boil
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• simmer for a few minutes, until the boil from bubbles turns into an even bubbling and greaves acquire a delicate pinkish color. The main thing is not to overexpose. The picture does not reflect color correctly. In fact, the lard remains white. The cooking process over the fire takes about 15 minutes.
• 
• Then the lard must be poured into jars. Lyusechka's design is quite thought out: the jar must be put in a bowl so that the lard does not accidentally hit the table; you need to put a spoon in the jar so that the jar does not crack; and pouring through a sieve so that the greaves do not get into the jar.
• 
• 
• Lard turned out to be so much
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• The top photo shows what the lard has become the next morning. The greaves are neatly collected in a small jar. It is very tasty to add them to porridge and potatoes, and just spread bread, lightly salt, very tasty.

Note

On vacation we live and cook in the country

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Honorable lard! I have always done the same, the result is consistently excellent.

Tanya, beauty! I also always have one or two jars in the refrigerator. Even just a quick spread ... very satisfying. I cut into pieces and add finely chopped onion at the end.
It is lightly fried and then onion with cracklings in a separate jar. And like yours: in porridge, and in pea puree, and potato pancakes ...: nyam: Thank you !!!

[Tanyusha,]

Tanyusha, lard - Thank you very much for all the details of its preparation! I just have a jar of lard in the fridge. We have to cook. Moreover, the bread with him is excellent.

Thank you girls!
And lard is also good for frying potatoes and for butter dough, and any other, even for custard. Smells and tastes are absent

[Tanya]

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.

[lard from lard]

ARVI and ARI treatment: Add a tablespoon to a large mug of very hot milk. lard from lard, butter and honey, a pinch of salt and soda, drink as soon as possible and, wrapped in a thick blanket, go to bed. In the morning like a cucumber

[lard from lard]

ARVI and ARI treatment: Add a tablespoon to a large mug of very hot milk. lard from lard, butter and honey, a pinch of salt and soda, drink as soon as possible and, wrapped in a thick blanket, go to bed. In the morning like a cucumber

_{muck rare} but it works, I heard

Tanyusha! and you are in Ukraine now, right? my mother somehow drowned it with milk, I don't know why, but that's how her mother did, my grandmother.

Thanks for the super master class !!! I didn’t know how to do this either, relatives from the village supplied me ...And now I will do it myself with cracklings

Oh, ladies, how much I melted it at one time. Now, just before Easter, I buy a piece to grease the forms.
I just cut it into small pieces. When melting, it is good to add whole onions, the lard will turn out to be more fragrant. Well, so that it does not deteriorate, I did it a lot earlier, it was stored in the pantry, you need to fry it so that the boiling lard is transparent, without water.

When melting, it is good to add whole onions, the lard will turn out to be more fragrant.

I also wanted to write about it.

It is also very important to choose odorless lard. It depends on the owners ... how the insides were taken apart. There is something that you can't screw up. And there is almost no smell.
It is very important to choose it when it is warm. Then the smell is felt distinctly. Once I bought it in the cold (we passed the village, and there was a market there). Smell it would be fine. And when we arrived home ... the guard ... without a clothespin on the nose it was impossible to approach the fat. Not even three onions would have saved.
Also, internal fat is called healthy.

[IRR,]

Tanyusha! and you are in Ukraine now, right? my mom once drowned it with milk, I don't know why, but that's how her mom did, my grandmother.

Not, IRR, I have already arrived, it was not long, only 10 days
And your mom drowned it with milk, I think, for additional cleaning, and the lard is stored much longer.
You can read about various kinds of lard at the link:
A post about melting and using lard in the exodus community. There is a bunch of valuable things in the stones!
🔗

Then, in private conversations, it turned out that some do not know at all what to do with the fat from chicken or pig, and some tried to melt the fat into lard, but they did not succeed in lard, but it turned out to smell the whole kitchen / house. Well, here, just in case, suddenly someone will come in handy. First of all: The dough on lard turns out to be wonderful, and plastic, and tasty, and when this dough is made hot, you can make pies with raw pork or raw chicken in the filling.

It is also delicious to fry potatoes on lard, especially with garlic, and fry the meat well before cutting. A post about lard dough will be, with recipes from Hungarian, English, and American cuisines, plus the results of my own experiments, including cookies for pivasik. With regard to cholesterol, Dr. Shnorkelstein here just said that only 10% of the cholesterol in the human body gets there with the diet, and the rest is genetics, luck, and your own metabolism (well, I’m citing from memory ...).

Chicken lard. I melt the fat from all parts of the chicken. In some cases it is pure fat, in others it is fat along with the skin. It is best to melt the lard in a cauldron, but the most common small aluminum pan also worked. To melt lard from fat from one chicken I broke, I accumulate fat in the freezer. Fat and skin with fat should be cut into small pieces, well, 1-2 cm, put everything in a bunch in a cauldron, close with a lid, and put on a small fire. When the fat begins to melt (about 7-10 minutes, probably), look into the cauldron. If the pieces are combined into such an unstable monolith, stir with a wooden spoon, separating. The chunks should float in liquid fat, not fry. After that, turn the heat low, close the lid again, and go about your business for the next hour. I never timed it, but it seems to me that this process did not take less than two hours, even when there was little fat. The process is complete when the pieces (greaves) have turned brown. Remove them with a slotted spoon, dry on a napkin; you can use them in buckwheat porridge and, according to sources, in some types of bread. The liquid fat that has been melted is lard. Strain, drain into a container, refrigerate, cover. It stays in the refrigerator for several months without sacrificing quality.

Pork and lamb lard (as far as I know, beef fat is also overheated). The best lard is obtained from the fat that envelops the kidneys; lamb and beef kidney fat is called vanity.(Vanity is traditionally used in English puddings.) The process of melting lard is the same as with chicken lard, with the only difference that the skin is not involved. Experienced lard experts and smaltselovers please add in the comments, both about the process of melting, and about the use of lard.

And your mom drowned it with milk, I think, for additional cleaning, and the lard is stored much longer.

In order to additionally remove the smell, which I wrote about above.

By the way, pastries on lard, as they say in Odessa - This is something special. Bulgarian cuisine is especially famous for such pastries.

I always add a little onion and garlic when heating, almost at the very end. A very aromatic lard turns out.

In order to additionally remove the smell, which I wrote about above.

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.

By the way, pastries on lard, as they say in Odessa - This is something special.

My mom used to make cakes with lard.

I always add a little onion and garlic when heating, almost at the very end. A very aromatic lard turns out.

Oh, not ... not garlic. For me, this is how garlic is added to jellied meat.

milk does not remove the smell, it only cleans.

What do you think causes a terrible smell in the fat?

What do you think causes a terrible smell in the fat?

From what the piglet was fed with ... :) And I made lard with milk, but the smell still remained.

What do you think causes a terrible smell in the fat?

Pork with a smell is obtained if the hog is not castrated. The rest of the pork is odorless.

Pork with a smell is obtained if the hog is not castrated. The rest of the pork is odorless.

This is not about pork (meat), but about fat.

From what the piglet was fed with ... :) And I made lard with milk, but the smell still remained.

No. From how the pig entrails were taken apart. Many, due to inexperience or for some other reason, touch the intestines and the contents of them get onto the fat. And ideally, the internal fat should be almost odorless.

Tanyusha, everything stinks at the knuckle (not castrated boar), both meat and lard

By the way, pastries on lard, as they say in Odessa - This is something special. Bulgarian cuisine is especially famous for such pastries.

+10000000 !!!!!! Also Hungarian cuisine. For a long time I want to lay out the recipe for Hungarian cookies on lard. Once upon a time a Hungarian woman taught.

Girls, do you skin the inner lard? Tanya, I did not see this moment in the recipe and decided maybe it is possible with a skin. She's like a film.

[Tanyush]

Tanyusha, everything stinks at the knuckle (not castrated boar), both meat and lard

Tanyush, It's clear. But I'm not talking about whip right now, but the usual inner lard made from pigs. Above, I wrote that in the cold in the market I did not buy a health food covered, then I had to feed our garage dogs, because the smell was the same as the contents of the intestines.

Many, due to inexperience or for some other reason, touch the intestines and the contents of them get onto the fat. And ideally, the internal fat should be almost odorless.

If the boar is unsuccessfully slaughtered, then there may be blood streaks or with a pinkish tinge.

[Tanyush]

If the boar is unsuccessfully slaughtered, then there may be blood streaks or with a pinkish tinge.

Tanyush, blood stains can be found on ordinary fat. But the smell does not change from this. Only an aesthetic look.

Girls, do you skin the inner lard? T

You can remove this grid if it will be used later for cooking. For example, rolls in a grid. And so you can grind in a meat grinder with a mesh.

[lard from lard]

ARVI and ARI treatment: Add a tablespoon to a large mug of very hot milk. lard from lard, butter and honey, a pinch of salt and soda, drink as soon as possible and, wrapped in a thick blanket, go to bed. In the morning like a cucumber

You can also add a teaspoon of cocoa. Ches the word, then it is a little easier to eat (drink). This is how my grandmother treated me and this way I often treated my son.

I'll sit here quietly in the bushes, the pros will listen, I realized that I don't understand anything about pork ... Go on girls, very interesting ...

but I don’t understand about the apple and onion, are they then thrown away?

I'll sit here quietly in the bushes, the pros will listen, I realized that I don't understand anything about pork ... Go on girls, very interesting ...

Les, I'm in ambush with you, I also want to do a part like spreading weight on homemade bread ..)))))))) and with kefir ...)) from acute respiratory infections

but I don’t understand about the apple and onion, are they then thrown away?

Yes, they are thrown out. Lovers can eat. Onions are eaten with jellied meat. True, he does not get a fat onion. And from the lard it is too fat. But maybe there will be such lovers.

spread on homemade bread ..)))))))) and with kefir ...))

All at the same time? Sandwich with lard and wash it down with keHVir?

Les, I'm in ambush with you, I also want to do a part like spreading weight on homemade bread ..)))))))) and with kefir ...)) from acute respiratory infections

Come on, Natasha, settle down, sit quietly and shake your mustache ...until ours woke up in the undead

I sit high, I look far away ..., but I won't tell the undead

I sit high, I look far away ..., but I won't tell the undead

And how is it and what too don't tell me what's the secret?

And how is it and what too don't tell me what's the secret?

I will not tell IRRRke that you are looking at lard in the middle of the night

[Tanyush]

Tanyush, blood stains can be found on regular fat. But this does not change the smell. Only an aesthetic look.

You can remove this grid if it will be used later for cooking. For example, rolls in a grid. And so you can grind in a meat grinder with a mesh.

Yes everything is correct. The smell does not matter here.
And, like a piece of thin parchment, I always have a skin.

I sit high, I look far away ..., but I won't tell the undead

I realized that it was time to finish the diet, when the reaction to an insect running out of the salad was not 'Ugh, what a disgusting thing ?! ', And where to?! 'Catch yogo !!!

And, we will see hogs

[I realized that it was time to finish the diet, when the reaction to an insect running out of the salad was not 'Ugh, what a disgusting thing ?! ', And where to?! 'Catch yogo !!!]

I realized that it was time to finish the diet, when the reaction to an insect running out of the salad was not 'Ugh, what a disgusting thing ?! ', And where to?! 'Catch yogo !!!

Girls, and then sho at the neck of the pork between the skin and meat is white - is it fat ??? Can you drown it ?? Or fat in another place in the pig is located ??? We are not local ourselves. (from)

Oksanochka, salo - animal fat deposited under the skin, near the kidneys, in the abdominal cavity.

Lard is eaten fresh, salted, smoked, boiled, stewed or fried. Prepared (salted or salted-smoked) subcutaneous pork fat is called "lard", from the German Speck (in everyday life, fat is most often called fat).

Lard with large and numerous veins of meat is called "podtrevina", in a salted form - the Russian word "brisket" or the English word "bacon".

Small pieces of bacon, fried, are called "cracklings."

Ghee is called "lard" and is used as cooking fat, and in European countries - also as a spread for sandwiches (often with the addition of onions, apples, herbs, etc.). Also, rendered animal fat can be used for technical purposes, as a lubricant (the names "cannon fat", "pusalo" have now passed to oil-based lubricants) and for the manufacture of soap.

Chunks of fat tail lamb fat are added to many traditional Central Asian dishes.

Beef lard is not used separately for food (due to its refractoriness), but only as an additive in meat products. In the United States, waste beef tallow is converted into fuel.

Bear and badger fat are used as medicines, mink oil - in the manufacture of cosmetics.
The composition of fat, in particular, includes polyunsaturated arachidonic acid (absent in vegetable oils, although it is quite simply synthesized by the body from linoleic acid) and other essential (vitamin F) and nonessential fatty acids: linoleic, linolenic, palmitic, oleic, as well as fat-soluble vitamins A (up to 1.5 mg per 100 g), D, E and carotene.

[Ksyu]

Girls, and then sho at the neck of the pork between the skin and meat is white - is it fat ??? Can you drown it ?? Or fat in another place in the pig is located ??? We are not local ourselves. (from)

Ksyu, what is white in a pig is fat. There is also internal fat (also fat) - healthy. It is usually used for lard. There are very few greaves from it.
Regular lard can also be ground, although it will be much more expensive than internal fat and melt. But there will be a lot of greaves.
Internal lard is usually used for lard.
I sometimes cut fine lard (this is when there is no lard), fry it well in a pan. I pull out the greaves on a saucer, and fry them in fat. And these cracklings are so tasty when dry, well roasted ... But in dishes (except mashed potatoes), but I don't like them.
And I don't eat lard either. I don’t love him.

+10000000 !!!!!! Also Hungarian cuisine. For a long time I want to lay out the recipe for Hungarian cookies on lard. Once upon a time a Hungarian woman taught.

Girls, do you skin the inner lard? Tanya, I did not see this moment in the recipe and decided maybe it is possible with a skin. She's like a film.

Filmed nothing. But she definitely did not get into the lard, I think she stayed with the cracklings.

There is also internal fat (also fat)

Well, I hope .. I hear it for the first time. Thank you for enlightening!

Girls, and how much fat will the lard be? More than butter, I guess. If it is not greasy to use in baking ??

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.

This photo is not mine...

[Zinger]

I sometimes cut fine lard (this is when there is no lard), fry it well in a pan. I pull out the greaves on a saucer, and fry them in fat. And these cracklings are so tasty when dry, well roasted ... But in dishes (except mashed potatoes), but I don't like them.

Likewise! Zinger, !

But I have never bought this very inner fat (it always seemed to me that it still has a smell). I make lard from lard, although it is more expensive.

Internally, lard, like meat, and everything else very much depends on how the pig was fed. Sometimes you melt it, and it already sparkles, so white (they fed the pig with milk). The most important thing is that in fat, cholesterol is at a minimum. Baking does not dry out so quickly. My grandmother always added lard to yeast dough.

And I have a recipe for bagels (my mother always cooked) with lard in the dough. I once wrote it in Temka, but most of them reacted badly to the word "lard".

And I have a recipe for bagels (my mother always cooked) with lard in the dough. I once wrote it in Temka, but most of them reacted badly to the word "lard".

And fried pies on lard, they have a completely different taste than when you make them in butter

And where you can see the recipe for bagels

And what a delicious puff pastry with beer on it !!!!! With this dough chebureks - you can't pull off by the ears. And if you use the leftover bacon after fried pork with onions, then the brain can be eaten.

Internally, lard, like meat, and everything else very much depends on how the pig was fed. Sometimes you melt it, and it already sparkles, so white (they fed the pig with milk).The most important thing is that in fat, cholesterol is at a minimum. Baking does not dry out so quickly. My grandmother always added lard to yeast dough.

Here is some interesting information about the benefits of lard (lard).
🔗

And where you can see the recipe for bagels

Tuta!