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How to heat lard correctly in a frying pan for fat
Lard is used in baking, roast and other hot dishes. It can be purchased at retail outlets, or you can cook it yourself. It is not difficult to figure out how to heat lard, but the result is much superior to store counterparts: the product is snow-white, fragrant, with a rich gustatory palette.
You can cook delicious lard at home if you know how to heat lard.
To make good lard, you need to choose the right lard. In no case do not take the fat of the breeding boar: the result will be far from expectations. It is not necessary to purchase expensive raw materials, the main thing is to check that it is white and has a pleasant smell.
One little trick will help you assess the quality of a product on the market. Ask the seller to light the fat with a match. When burning, it should give off a roasted meat aroma.
How to properly heat lard: important subtleties
There are three main ways to prepare lard:
- Lard is cut into small pieces and placed in a deep frying pan. It is tormented until the water evaporates and the greaves are removed.
- Lard, cut into pieces, is boiled in a cauldron with a little water. Cooking time is 2-3 hours. The lard is collected from above, making sure that there are no splashes of water in it.
- The product is heated in a skillet with the addition of spices for flavor: marjoram, garlic, onion, etc.
Before preparing the lard, you need to cleanse the fat from elements of dirt, meat and blood inclusions. To do this, place the finished piece in slightly salted cool water overnight. Change the water 2-3 times for the best effect.
How to heat lard for fat in a pan: algorithm
To make lard with this recipe, use lard, a deep skillet, and cheesecloth or sieve. Follow the algorithm:
- Cut the product into 1 cm pieces. To simplify the process, freeze the bacon a little beforehand.
- Place a thick-walled skillet over low heat and place the slices in it. Increase the flame gradually.
- Allow the contents of the pan to simmer until the greaves that are secreted begin to settle to the bottom.
- After turning off the gas, you can add a small amount of sugar to the fat: the product will be more aromatic.
- Let the lard cool slightly and strain through a sieve or cheesecloth. Store in a ceramic pot or glass jar.
- Place the strained fat in the freezer while it is warm. This rapid freezing will prevent grain formation.
Lard will be an ideal addition to fried potatoes, stewed potatoes, cereals and other dishes. Store it in the freezer and thaw in small amounts as needed.