Melted pig lard 4 letters. What is the name of ghee? Recipe

The recently flared up fashion for everything natural dictates its own rules. And often, under her influence, we have to not only invent new things, but also turn to the sources. Take, for example, baked lard - an indispensable product in the household, which was known to our ancestors many centuries ago.

Today, briquetted lard can be bought at any supermarket. Or you can prepare it yourself - you can be convinced of the quality of raw materials personally, and you can monitor compliance with the technology from and to, and even save money. And in order for the result to reward the efforts, first we will study the materiel. So, let's figure out all the intricacies: what is the name of ghee, how is it prepared and what is it eaten with? And besides, we will find out how it can be used on the farm.

What is ghee

Melted fat is widely used in household... It is very easy to prepare it yourself, besides, it keeps well for quite a long time. When heated, pork fat completely changes its structure, passing from a solid to a liquid form. Later, when it cools down, it thickens again. Moreover, this process does not even need too much low temperatures- enough room.

Selection of raw materials and preparation for heating

Pork carcass has several large layers of fat. In structure, they are softer than fat, they are easier to cut into pieces and even crumble with your hands. Most of these layers are located in the abdomen and chest of the animal, under the skin and inside the cavities. When cutting, they are simply cut off in layers. Suitable for harvesting and ordinary fat, especially thin and soft, from the belly. It is desirable that it does not contain meat layers.

Another part of the carcass suitable for heating is the mesentery - a fatty mesh that supports the internal organs of the animal. It is suitable not only for kindling, but also for preparing various dishes. It is stuffed with liver, blood, minced meat or other filling and then baked in the oven. But if for some reason this is impossible (for example, the mesh is damaged during cutting), then wonderful lard can be made from it. The recipe for cooking melted fat from the mesentery and fat layers is almost identical.

When buying raw materials for homemade lard, we observe the same safety measures that are true for the selection of any meat and offal: healthy appearance, pleasant smell, visual integrity. It is very good if there is a trusted supplier you trust.

Method for preparing lard

To prepare homemade melted pork fat, thoroughly rinse the layers, let them dry a little, and, if possible, remove excess water with paper towels.

Ghee lard is convenient to cook in a wide cast-iron pan. We warm it up well and load our workpiece. The heating process is controlled without distraction to prevent burning and splattering of fat. Stir with a wooden spatula, evenly distributing the pieces over the pan so that they heat up equally.

There is more and more boiling transparent fat, and the pieces have darkened strongly and decreased in volume? Great, so everything is going as it should. We proceed to the next stage.

Place the cleanly washed and dried glass jars on the table. We attach cheesecloth folded in 3-4 layers to the neck of the dishes. This can be done with a rubber band. Pour hot with a ladle or a large spoon homemade lard... The fabric will filter out unmelted pieces, preventing them from getting into the jar. Let cool at room temperature, covered with pieces of clean cloth. When it cools down, cover it with ordinary ones, and if necessary, cans of hot lard can be immediately rolled up with metal lids.

Home storage

Melted lard poured into jars is perfectly stored in the refrigerator or in the cellar. Moreover, it is itself a preservative. For example, many housewives know the method of preparing pork liver, when the entrails boiled until cooked are twisted in a meat grinder or finely chopped, put in clean jars, poured with hot lard and rolled up. You can store such blanks for several months.

Ghee lard can also be frozen in the freezer. Of course, if space permits. There is no special need for this, it is perfectly stored even at above-zero temperatures.

Use in the preparation of various dishes

There are many ways to use lard in cooking. The most common of these is to substitute pork fat for vegetable or butter when frying. prepare frying for the first courses, fried cabbage rolls, cutlets, meatballs on it.

Lard is often included in baked goods. Replacing part of the butter with melted pork fat makes the dough smooth and soft. This dough sticks well and keeps its shape. For the preparation of fish and liver pate, homemade lard can also be used. The cooking recipe is almost the same as the classic one (with butter). Unless it wins significantly in terms of cost.

Tourists also respect this product very much. Melt lard at home, add chopped herbs, salt, spices to hot fat, squeeze out a few cloves of garlic. Take such a blank with you on a hike, and it will become a real lifesaver! It is worth adding a couple of spoons to the cauldron of porridge - and the magic aroma will spread throughout the forest. And not only in porridge. Fragrant homemade lard will brighten up any hiking recipe, be it kulesh, ukha or ordinary noodle soup fast food.

outside the kitchen

Who said that lard can only be used in the kitchen? It has many more uses.

Everyone who has been in the army knows that you can lubricate your shoes. The skin wears out faster, does not allow moisture to pass through, and shines dullly. Lard is also widely used in folk medicine and home cosmetology as a basis for ointments, rubbing and creams. It is also suitable for lubricating creaking door hinges.

In general, try making homemade lard yourself, and this recipe will definitely take its rightful place in your culinary piggy bank.

Everyone knows about salted lard. Of course, the recipe for such lard will definitely appear on my blog. But today I want to talk about ghee or lard.

Why is this product interesting for bushcrafter, survivalist, hiker, etc.?

First, lard itself is a high-calorie and delicious food.
902 calories per 100 grams of product.
It can be mixed with spices and made into a paste like that.

Secondly, it is a common culinary ingredient. You can fry food on lard, use it instead of butter in dough, etc.

Thirdly, lard is part of all kinds of impregnations.
For example, they can replace drying oil in the recipe for universal wax impregnation.

Fourth, ghee can be found in a variety of homemade cosmetics.
For example, various homemade creams.
And pure lard can be used as an independent ointment against cold and weathering.

Fifthly, because animal fat, unlike vegetable fat, does not polymerize; lard can be used to lubricate moving parts.
For example, squeaky hinges. I also met advice on greasing hacksaw blades for metal and threading tools with lard.

Finally, I would like to note the use of melted fat in traditional medicine, for example, in the treatment of joints.

But let's finish with the theory and move on to the method of making lard.

We need pork fat, it's lard. Some sources advise using interior fat, but it hurts too smelly.

I just bought lard from the market.

First, I washed the lard in water with a little vinegar.

Then he cut off the skin and cut into small cubes.

I threw the cubes into a cast-iron pan and put them on low heat.

The fat will start to melt, squirt and smell awesome.
We are waiting until the lard is melted, and the water that it contains evaporates. You can understand this by the fact that the lard cubes will become transparent.

I repeat that everything should be done over low heat, stirring constantly. Otherwise, the fat itself may burn.
I draw your attention to the fact that the temperature of the heated fat will be around 180 degrees. Do not burn yourself.

Carefully filter the melted lard into a clean, dry jar.

A good transparent unburned lard looks like this.

By the way, the transparent pieces of bacon remaining in the pan are the cracklings, which are also great for food. For example, I love scrambled eggs and cracklings.

Here is such a recipe for multifunctional lard. I recommend giving it a try.

Until then, that's all. Thank you for the attention!

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 represented by oleic acid, the acid that is abundant in olive oil... It is for its high content of oleic acid 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, from what part of the pig carcass you will melt 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 for 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 reheating, the fat will have White color, practically odorless and tasteless.

The fat melted from such lard is highly prized 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 be melting 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 a high temperature, the fat is melted 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. Once it cools down to room temperature, put 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 bacon 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

You can use pork fat 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.