Pork fat. Why is interior cough fat useful and how to use it

Kira Stoletova

Pork fat is used by humans for cooking and as the basis for many medicinal preparations. Lard is a high calorie source and is used in its pure form to quickly replenish energy. In addition, the greasy layer from a thoroughbred pig has a high taste.

Lard is often used to grease molds before baking, so pastries do not burn. Many housewives are wondering how to melt pork fat at home. To do this, you need to purchase a good greasy layer and follow the rules for melting the product.

Useful properties of fat for the body

Many people wonder if pork fat is useful, what are its special properties. It all depends on the correct dosage.

Large quantities of rendered internal pork fat are dangerous to humans. It is a heavy food that is difficult to digest and is not suitable for people with weak stomachs.

However, as food additive it is often used for first and second courses. The lard contains a large amount nutrients... Among them are vitamin A and linoleic acids. It also has a low cholesterol content compared to other animal fats. Internal intake of lard helps to speed up metabolism and improve the functioning of all body systems.

The presence of arachidonic acid also explains the benefits of fat, since this component is part of the cells of the human heart. Thus, lard supports the work of the heart muscle and improves the production of hormones.

The biological activity of pork fat is 5 times higher than that of fats of other origin. Thanks to this, the product is quickly broken down and accelerates metabolism. One of the important positive qualities of lard is that when melted, the product does not lose its beneficial properties, unlike the fat of cows or sheep.

Useful properties of lard

Lard benefits the body due to its medicinal properties... The internal use of this product helps to get rid of diseases such as:

• bronchitis;
• pneumonia;
• pneumonia;
• dystrophy.

External use of lard is suitable for the treatment of a cold cough. For this, compresses should be applied to the throat and chest. The internal application of pork fat to the sore throat also helps with coughing. Before that, it is recommended to mix the lard with honey.

Benefits of interior pork fat

Pork fat is used to treat joints. IN folk medicine it is recommended to lubricate sick parts of the body with them at night. Above the limb is wrapped in a dense damp cloth room temperature.

In case of malfunction of the musculoskeletal system, lard is mixed with salt and applied externally to the injured area. A warm bandage should be applied on top.

A mixture of pork fat and toasted onion is used in folk medicine to treat burns. Crushed tablets of acetylsalicylic acid are also added to the ointment. The damaged area of ​​the skin is lubricated for several days without applying a bandage. Acetylsalicylic acid prevents infection, onions are powerful antibacterial agents, and lard protects the skin from scars.

Pork fat in folk medicine

In folk medicine, there is also a recipe for an ointment to treat eczema. For the medicine, the following ingredients are used:

• 2 tbsp. l. lard;
• 2 egg whites;
• 100 g nightshade;
• 1 liter of celandine juice.

All components must be mixed and left for three days. The affected skin should be lubricated within a week.

Special mention should be made of the use of pork fat in the cosmetic industry. Natural soap is made on the basis of lard and oxidants of various types. It can also be cooked at home using copper, zinc and heavy metal salts as oxidants.

Regular use of small amounts of pork fat during cooking will improve immunity and help flush many harmful toxins from the body.

Contraindications to the use of pork fat

First of all, the wrong dosage of the product, and not the rendered pork fat itself, can cause great harm. Despite the low percentage of cholesterol, it is not recommended to use lard for daily cooking. This can hinder the digestive process and disrupt the functioning of the body. Contraindications also apply to the constant daily use of the product.

Melt pork fat

HA Pork fat slows down the aging process and can be used in pharmaceuticals

How to Burn Domestic Pork Fat

However, in many countries it is not customary to melt lard before consuming it. Most often, the fat layer is only salted, and then kept in places with low temperatures, so many harmful bacteria remain inside the adipose tissue. To protect yourself, you should smoke the product before salting: this will help get rid of most microorganisms.

Through scientific research, scientists have shown that rendered pork fat can cause poor brain cells to function. Since lard is not broken down by normal gastric juices, the body uses glucose to process the product. The consequences are constant hunger and decreased brain activity.

Diseases for which pork fat is contraindicated

Excessive consumption of pork fat can seriously damage the cardiovascular system. Foods with heavy breakdown increase the stress on all internal organs.

There are a number of contraindications for use by people suffering from chronic diseases, such as:

• Hepatitis;
• Cholecystitis;
• Pancreatitis
• Atherosclerosis.

Pork fat melting

Before drowning the interior pork fat, you should choose the right greasy layer. When heated, low-quality or old fat has an unpleasant aroma and yellow color. The use of such lard in cooking can lead to poisoning. A good greasy layer has the following external characteristics:

• the skin should be soft, without unpleasant odors;
• White color pulp;
• lard should not have a sour smell;
• the fat should be checked for density with a toothpick: it will enter a good greasy layer like butter;
• the thickness of the product should not be more than 15 cm;
• the presence of a layer of gray-red meat.

It is not recommended to taste raw bacon during the purchase: this can cause poisoning or serious infections. You should also ask the seller about the breed of pig. From meat species of artiodactyls, the sebaceous layer is of low quality.

How to choose lard for melting

Lard from wild boar is a good option for melting. It is better to take such lard from hunters. This product must not be eaten raw. The medicinal value of fat from wild boar is much higher than from farm pig. Such lard is used for medicinal purposes, not for cooking.

To melt fat at home, you should choose a metal container of the appropriate volume. Before melting the fat, you need to ignite the dishes on both sides. The melting procedure looks like this:

1. Lard is washed in boiled water and dried with paper.
2. The fat is cut into pieces and placed in a container.
3. The lard is melted until greaves appear, which must be removed.
4. The resulting mass is cooled and placed in the refrigerator.

In order not to overwhelm the pork fat, it is necessary to monitor the color of the greaves: they should have a yellowish or poorly expressed flesh color. Lard can be stored for 18 months at low temperatures.

Conclusion

Processed pork fat is used for cooking and medicinal purposes. Depending on the dosage, lard can cause both benefits and harm to the human body. To properly melt lard, you should carefully choose the source product.

Pork fat is overheated internal pork fat and lard, i.e. subcutaneous fat. For a long time, pork fat, along with other animal fats, was criticized by scientists and doctors, it was blamed for increasing the risk of cardiovascular diseases, high cholesterol and other ills. Today fat has been rehabilitated and it is again included in the culinary practice. However, buying animal fat in the store is still problematic. It is much easier to melt it yourself at home. How to melt pork fat will be described in this article.

Why pork fat is useful

For many years, the refusal to use pork fat was explained by the risk of high cholesterol, which is the main cause of heart and vascular diseases. It was classified as one of the most unhealthy fats and all our attention was paid to vegetable oils. Now, many studies show that there is far more harm than good in them.

Animal fats are composed of saturated, monounsaturated and polyunsaturated fatty acids. Most monounsaturated fatty acids are oleic acid, the acid that is abundant in olive oil. It is for its high oleic acid content that this oil is considered one of the healthiest vegetable oils.

Saturated fat is also important for the human body. We need them to absorb and assimilate fat-soluble vitamins and certain other nutrients. For example, when we drink vitamin D-fortified skim milk, there will be no benefit in it, since saturated fat is needed for its absorption. And if it is not enough, then no vitamin will be absorbed.

In addition, pork fat is rich in vitamins A, E, Omega-3 fatty acids. Not only that, this fat helps in the absorption and absorption of these important nutrients and vitamins.

The low level of polyunsaturated fatty acids in pork fat means that this fat is slowly oxidized, it does not become rancid, i.e. it can be stored for a long time.

Pork fat has a high smoke point, i.e. it can be heated to higher temperatures without the fear of releasing carcinogens. It is suitable for frying at high temperatures that many vegetable oils cannot provide.

Which lard to choose

The lard is not uniform in quality. For different needs, you need to take different lard to melt the fat.

First, the quality of the fat depends on what and how the pig was fed.

Secondly, with what part of the pig carcass you will heat the fat.

To make it easier to figure out which fat is better, for which culinary needs with which part to melt the fat, take note of these tips.

Lard or bacon. This is subcutaneous fat, which is usually salted. But it can also be taken for overheating. It is sold in the market or in the store in pieces. This bacon is great for frying and stewing.

Fat from the abdomen or underwings. Soft layered fat with meat. This part is mainly used to make bacon. Such lard is suitable for frying.

Internal fat or internal fat. This is the fat that resides on the pig's internal organs. It is cut in layers, soft. This is the purest fat. After melting, the fat will have a white color, practically odorless and tasteless.

The fat melted from such lard is very much appreciated by bakers. It is added to the dough, pies are greased to get a fragrant, beautiful crust. It always stays soft.

How to melt pork fat at home

The technology for preparing and melting pork fat is the same regardless of which part of the carcass you will melt it from.

You can melt fat on the stove, in the oven, in a slow cooker. There are two different ways getting fat.

Wet way. Place the chopped fat in a saucepan with a little water. Turn on the stove and bring to a boil. Reduce to boil slightly and melt the fat until it melts in the water. Cool and pour into a jar. This method is suitable for both melting internal fat and lard.

Dry method. In this way, you can melt fat on the stove, oven, slow cooker, frying pan. Heat the dishes in which you will heat the fat, and put the chopped fat in it. This method can be used to melt both interior fat and lard. While melting fat by this method on the stove or in a multicooker, stir it periodically with a wooden spatula.

How to melt lard into fat

First you need to cut into small cubes, no more than 1x1 cm in size. Here are

The finer the lard is cut, the faster it melts and the more ready fat you get. You can twist it in a meat grinder.

Transfer the chopped bacon to a saucepan. Add water. For 1.5-2.0 kg of lard, about 200-300 grams of water.

Cover and place on the stove. As soon as the pan is well heated and the first bubbles appear on top, reduce the heat. The fat should be melted at the lowest possible temperature. When melting at high temperatures, the fat melts faster, but it turns out to be darker in color, and may even be brown.

About once every half hour, the fat must be gently mixed with a wooden spatula. The whole process of melting this amount of lard can take from 4 to 5 hours.

Strain the melted fat through a sieve to separate the greaves and pour into clean, dry jars. As soon as it cools down to room temperature, put it in the refrigerator.

How to melt pork fat in the oven

The best way to melt fat in the oven is to prepare it, put it in a saucepan and you can go about your business while the fat is melted.

The preparation of the fat is the same as for cooking on the stove. First, you need to finely chop pieces of lard or interior fat. The smaller the better. Can be twisted in a meat grinder.

Place everything in an oven safe pot. It is good to melt in cast iron.

Preheat the oven to a temperature of about 105-110 degrees. Place the pot in the oven. The melting time depends on the amount of lard. The more fat, the longer the fat is melted. You can gently remove the pan and stir. Only very carefully so as not to burn your hands with grease.

Separate the melted fat from the cracklings and pour into glass jars.

How to burn internal pork fat

Internal fat is soft and layered. Almost the whole is melted.

Cut the fat into small pieces. Fold into a saucepan.

Add about 500-100 ml of water, depending on the amount of fat. You don't need to pour a lot of water. It turns out to be of a softer consistency compared to the fat from the melting of lard.

Put on the stove over low heat. After about an hour, check the pan and stir. It is very important to prevent the fat from burning at the very beginning.

When melted, it will form greaves, which will gradually settle to the bottom.

Strain the melted fat through a sieve or cheesecloth and pour into jars.

Regardless of what you are melting the fat from, the most important thing is to accurately adjust the temperature at the initial stage. If the heating of the stove is strong, then the fat may burn.

Until the first melted fat appears, you need to monitor this process and mix the fat in time.

As soon as a certain amount of fat is melted, the remaining pieces will boil in it, giving off the fat.

Stir periodically. This will ensure that all pieces of bacon are melted more evenly.

No need to melt the fat until the cracklings are crispy. They should remain soft and light. They can then be fried separately and harder to brown and crisp. They can be used to stew potatoes or other dishes. Fried cracklings can be sprinkled on, for example, potato salad.

Correctly melted fat in glass jar should be pale yellow. When solidified, it will turn white.

Before pouring it into cans, cool the fat so that the cans do not crack and your efforts are not wasted.

Store fat in a cool place. Can be frozen.

Pork fat can be stored in such conditions for a long time, more than a year.

How to use pork fat

Pork fat can be used in the same way as vegetable oil. You can fry meat, vegetables, stew in it. Make a dough with pork fat. Only for baking it is better to take only internal fat and preferably in the kidney area.

Once in every village cellar lard was stored - fat melted from lard. They fried potatoes on it, baked pies, or is simply popular in our time. Housewives add it to the dough or filling, and it gives the dish a special taste. And today we will tell you how to cook this useful product at home, and also share interesting recipes that you can use at any time.

Lard. Recipe

We want to warn you right away that you should not cook this product only from the fact that a not too pleasant smell can be transmitted to the lard, and then to your favorite dishes. Use only fresh bacon for its preparation (it is better if it comes with a layer of meat). So how do you prepare lard? The recipe is in front of you.

• Rinse a piece of bacon thoroughly in water, and then remove all moisture with a paper towel. This is a very important step, as the remaining water will "shoot" when it heats up and you will have to spend a lot of time cleaning your kitchen.
• Cut off the skin and cut the bacon into small slices.
• Transfer the pieces to a heavy-bottomed saucepan (the dishes should also be dry), and then send them to the stove. For the first five minutes, the heating should be maximum so that the pieces can cook well. After it appears on them golden brown, reduce heat to low. Heat the bacon for about 40 minutes without covering the dish with the lid.
• When all the fat has been melted, use a slotted spoon to remove the greaves and transfer them to paper napkins. You can later file them with fried potatoes or porridge.

Pour the cooled lard into jars through a sieve and two layers of gauze. This will ensure that the pieces of meat do not end up in the dishes. Cool the food to room temperature and then put it in the cold. Within a few hours the lard will change color and turn white. You can store it in the refrigerator for up to six months. After that, the fat must be melted to get rid of the bitterness.

Lard. Recipe with garlic through a meat grinder

You can make an original spread for sandwiches from lard and garlic. Your guests at the table will certainly appreciate the unusual product and will definitely taste it with strong drinks. You can read the recipe for lard with garlic below, but for now, prepare the necessary ingredients:

• Lard - 500 grams.
• Garlic - four cloves.
• Hot red pepper - one pod.
• Parsley - one bunch.
• Salt to taste.
• Paprika to taste.

Garlic lard recipe:

• Take it without meat layers, process it and skin it off.
• Peel the garlic, separate the parsley leaves from the stem. Cut the bacon into cubes.
• Stir the food, add salt and spices. Transfer the mixture to a plastic container and marinate for three hours.
• Pass all prepared foods through a meat grinder.

Transfer the mixture to a jar and store it in the refrigerator.

Lard in a slow cooker

The greaves, prepared with the help of a miracle of modern technology, are very soft and practically melt on the tongue. And lard can be added to any dishes or made into a spread for sandwiches. For a richer flavor, mix it with garlic, pepper, or fresh herbs.

Ingredients:

• Lard - 1400 grams.
• Greens to taste.

So, we cook lard in a slow cooker. The recipe is very simple:

• Chop the bacon and send it to the bowl.
• Set the "Extinguish" mode to four hours.

When the specified time has elapsed, remove the greaves, and pour the fat into jars.

Bread with lard and whey

Soft and lush homemade baking just can not help but like it. To give it a special "fluffiness", we suggest using lard. The dough recipes that we will offer in this article are simple, but they guarantee excellent results.

Ingredients:

• Wheat flour - three glasses.
• Dry yeast - seven grams.
• Sugar - two tablespoons.
• Salt - two teaspoons.
• Powdered milk - one and a half tablespoons.
• Oatmeal - 120 grams.
• Lard - 30 grams.
• Serum - 300 ml.

• Heat the whey slightly and then dissolve the sugar and yeast in it. To do this, put the food in a warm place and wait for a fluffy "cap" to appear on the surface.
• Sift flour, add salt and milk to it.
• Grind the flakes in a blender.
• Combine the lard with prepared foods and knead the dough. When it rises, knead it with your hands again.
• Shape the dough into a loaf, make curly cuts with a knife and leave the blank under the towel for one hour.

Bake the bread in a preheated oven until tender.

Dried Fruit Pie

Pay attention to the unusual set of products and the way of preparing this delicious treat... Lard baked goods, the recipes of which we have collected for you in this article, are distinguished by their special taste and softness. Therefore, you can pleasantly surprise your family and friends if you prepare an original cake for them.

Required products:

• Wheat flour - 450 grams.
• Serum - 300 grams.
• Fast Acting Yeast - 11 grams
• Lard and butter- 75 grams each.
• Salt - half a teaspoon.
• Brown sugar - 50 grams.
• Mix of dried fruits (according to your taste) - 220 grams.
• Egg yolk.
• Milk - one teaspoon.

Pie recipe:

• Pour whey into the bowl of a bread machine, add salt, sifted flour and chopped lard (25 grams). Pour in the diluted yeast and set the program to 40 minutes.
• Freeze the remaining lard and butter, then cut into small pieces.
• Chop dried fruits arbitrarily.
• Roll out the dough on the table and put a third of the fat and butter evenly on it. Sprinkle some of the sugar over the surface and add some dried fruit.
• Roll up the edges of the dough and join them in the center. Roll out the workpiece with a rolling pin. Add butter, sugar and dried fruit again.
• Repeat the last operation one more time.

Place the resulting workpiece in a baking dish, brush the surface with yolk mixed with milk in advance. Send the cake to bake in the oven for 30-40 minutes. Decorate the cooled treat with powdered sugar and carry it to the table.

Melted lard called lard... It is interesting that, for example, Americans mainly use lard for cooking just ghee, and the leftovers for preparing poultry feed. Ghee is used primarily for baking. To prepare lard, you can reheat both subcutaneous and interior pork fat.

Ghee at home.

When preparing ghee, you don't need to mix subcutaneous fat and interior fat. Interior fat has a specific taste, therefore it is rendered separately. Ghee is prepared exclusively from lard, which has spent at least a day in the refrigerator - that is, from cold lard.

Clean the fat from the skin and meat residues. Rinse thoroughly. Cut into small pieces and pour over cold water for 2 hours. In a cold place, fat in water can be left for a day - it will not hurt. The fat is soaked in water to drain off excess blood, so the water is likely to turn slightly pink.

Remove the bacon from the water and pass it through a meat grinder. You can simply cut into small pieces. You will now need a heavy-bottomed saucepan. Put the bacon in a saucepan and place on the lowest heat possible. Add a little water. We need the lard to be heated, not fried. Stir the bacon constantly with a wooden or silicone spoon. Strain the ghee through a sieve and pour into the jar. Be careful, ghee is very hot! The jars should not be cold and wet, otherwise they will crack.

Let the lard stand in a warm place for a while and strain again. Re-filtering is necessary, since greaves that have settled to the bottom of the can will eventually give the melted lard an unpleasant rancid taste.

The cooled lard has a pure white color. Ghee is stored in a glass jar tied parchment paper, with holes made in it by needles.

If you have leftover lard in the jar, and you have made another portion, do not add to the same jar, otherwise the bacon will turn rancid.

Some add a small amount of salt to the ghee - about 20 grams per 1 kg of lard.

This article will discuss how to melt pork fat, what it is for and whether it has useful properties... This product has long been mistakenly thought to be harmful to the heart. It was found to have high cholesterol levels. However, in families where pigs are kept for themselves, they never doubted its quality and always used it. Today, lard made from melted lard is not considered dangerous. It is commonly used for frying during the preparation of many dishes.

Beneficial features

For a long time, vegetable fats were considered healthier than animal fats. However, new research in this area has presented evidence that the composition of lard is no longer hazardous to health.

Pig fat contains saturated fats, that is, solid fats. They are found in the meat of animals and some birds. IN this product there are fatty acids, including palmitic, myristic, lauric, stearic, oleic. As for the latter, it is for her that many appreciate olive oil... It is considered the healthiest food.

The saturated fat in lard helps the human body absorb fat-soluble vitamins and various nutrients. Indeed, many elements cannot be fully accepted by the body without the help of other particles. For example, vitamin D needs saturated fat for this. Without them, it is of no value.

Pork fat contains vitamins A, E and Omega-3 fatty acids. When using the product, these elements are easily absorbed by the body.

Pork fat has a long shelf life due to slow oxidation. All this is due to the low level of polyunsaturated fatty acids. Also, these products are not afraid of high temperatures. No carcinogens will be released when heated and rendered. For example, in vegetable oil there are no such properties.

We use it correctly

Pork fat or lard are very high-calorie foods (898 kcal / 100g). Their use in food should be moderate (100 g per day). This is the only way to talk about a beneficial effect on the human body. Such a product has contraindications for young children.

As already mentioned, pork fat contains all vitamins and minerals interconnected and interact with each other for better assimilation. Cholesterol, which is in its composition, and which was considered the most dangerous, has a good effect on the synthesis of hormones. It also has positive effects on the nervous system.

Ghee lard can be used to prepare many dishes. The baked goods are especially tasty. Harmful confectionery fat cannot be equal to this natural product. Lard is also simply spread on bread and sandwiches are made. It is also suitable for frying and for dressing cereals.

In folk medicine, many recipes include pork fat. It is used both to lower the temperature and to brew a healing drink for colds. For sore throat, melted pork fat (50 g) is mixed with vodka (2 tablespoons) and fir oil (5 drops). Compresses or rubbing on the chest are made from the resulting mass. Usually for of this recipe use internal fat, that is, its deposits on the internal organs.

Raw material for lard

To get lard (lard), you need a starting product - lard or interior fat. The area of ​​the brisket or underneath (peritoneum) is suitable. On occasion, you can melt goose or duck fat.

Properly cooked lard has a creamy white color. It is quite thick in consistency, but you can pick it up with a spoon, spread it on bread. Such fat has a long shelf life. In past years, it has been used to fill sausages to extend their shelf life.

To prepare high-quality lard, you need to pick up a good lard. Ideally, it should be a homemade product. This is more helpful. From the interior lard, you will also get a good lard. The main thing is that the initial raw material is not obtained from the breeding boar.

If you set fire to the original lard, then a good quality product will smell good. fried meat... We will tell you how to heat it yourself below.

Melting in a frying pan

To melt good lard, the fat is cleaned of dirt and blotches of blood or meat. This can be done by placing the chunk in cool, salted water overnight. The fluid can be changed twice during the entire time.

• a piece of bacon is cut into small slices of 1 cm (this is convenient to do if the product is slightly frozen);
• pieces are placed in thick-walled skillet(fire is gradually added);
• all contents should boil for some time (until the greaves settle to the bottom);
• a small amount of sugar can be added to the fat to improve the taste of the product (after turning off the stove);
• the lard should cool, after which it is filtered through cheesecloth (storage in glass or ceramics).

The melted lard can be quickly frozen so that the lard is uniform in consistency, and not grainy.

other methods

Internal fat or lard can be cooked on the stove in water (one part lard for three parts water) with 1 tsp. soda. Before the melting procedure, the original product must also be soaked for 24 to 72 hours, periodically changing the water. After that, it is cut into pieces and boiled down. The smaller the pieces, the more lard you get.

When the contents of the container boil, you can remove the lard from the surface of the water with a spoon into a clean container. This is done before the cracklings appear.

It often happens that the resulting lard has an unpleasant odor. To get rid of it, the product can be melted. With this method, 100 g of milk is added to 1 kg of lard. The re-heating process takes place on low heat until the milk turns yellow. All contents must be mixed so that burning does not happen with fats.

To make the unpleasant smell of the lard completely disappear, you can add heavily toasted bread crusts to the products. After that, the fat is filtered, packaged in clean containers and stored in the cold.

If you need to melt lard in the oven, then it is heated to 100 degrees. The product is placed there with a little water. In the oven, the fat will start to melt and the water will evaporate.

The principle is the same with a multicooker. Finely chopped bacon is placed in a saucepan and 60 ml of water is added. At the lowest temperature, the lard is thawed from 2 to 8 hours. It is sometimes necessary to mix the products.

To explore other possibilities of pork products, we advise you to additionally read the article

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