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The most iconic product Ukrainians
The most iconic product Ukrainians hardly ever cease to be popular. After all, high-quality and fresh bacon - it's not only delicious, but also useful! Dean of the Faculty of Food Technology and Quality Management of Agricultural Products of the National University of Life and Environmental Sciences of Ukraine Larisa Bal-Prilipko told us how to choose the fat in the market and shop, how to distinguish the fresh product from the stale, why fat is necessary to smell, insert it and matches " torment "lighter. And we find out how many names have fat than it can be beneficial to health and how it is best to season.
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Nine sebaceous facts
1. Preparation of (salt or salt-smoked) subcutaneous lard is called "fat".
2. Small fried bacon called "cracklings".
3. Salo with streaks of meat in Russian called "belly" and in English - "bacon".
4. lard called "lard" and is used as cooking oil.
5. Calorie fat - 720-902 kcal per 100 g of carbohydrates - 0 of This calorie fat makes a good product for people living in the harsh conditions of the North, or engaged in heavy physical labor.
6. In the current sedentary lifestyle is enough to eat 50 grams of fat a day, so as not to get fat.
7. To avoid the problem of constipation, and problems with the gall bladder, and just to all people over 40 should eat more fat, because it is - the perfect cholagogue. But in any case, you should consult with your doctor.
8. The classic way to use fat - with salt, pepper (red or black) and garlic. All this is necessary to rub the fat. Do not be afraid to go too far: the fat itself will take as long as necessary.
9. homeland many consider fat Ukraine, but in fact correct to consider it to Italy - it was there three thousand years ago began using lard as a cheap and high-calorie food for the slaves who worked in the quarries for days.
Selection Rules
The product is of good quality - white c pale pink shade. Yellowish or grayish color - a sign of old fat.
The thickness of good, tasty bacon - 2, 5-3, 5 cm.
Separately, take a look at the skins: it must be scraped clean, without bristles, yellowish. Although brown color should not be afraid: it is - a sign that the pig tarred straw. Such a fat is a rich aroma.
Sniffed the fat: it should have a thin, sweet smell. Even better, if you give the smoke - so good piglet prosmolili.
Going for fat, grab a lighter. In order not to throw money away, do not hesitate to singe small piece of bacon on trial. If it gives urea - a boar bacon, the smell did not drown at any heat treatment.
Choosing fat, use a normal match. Pierce its product if it came easy, so a fresh bacon. Be sure to pierce and skins - tough and thick skin ruin the taste.
Feel Fat: the surface in any case should not be slippery or sticky. And finally, ask to try a piece, if the taste "the most" fat and easily chewed, the choice of good
Source:
source
Nine sebaceous facts
1. Preparation of (salt or salt-smoked) subcutaneous lard is called "fat".
2. Small fried bacon called "cracklings".
3. Salo with streaks of meat in Russian called "belly" and in English - "bacon".
4. lard called "lard" and is used as cooking oil.
5. Calorie fat - 720-902 kcal per 100 g of carbohydrates - 0 of This calorie fat makes a good product for people living in the harsh conditions of the North, or engaged in heavy physical labor.
6. In the current sedentary lifestyle is enough to eat 50 grams of fat a day, so as not to get fat.
7. To avoid the problem of constipation, and problems with the gall bladder, and just to all people over 40 should eat more fat, because it is - the perfect cholagogue. But in any case, you should consult with your doctor.
8. The classic way to use fat - with salt, pepper (red or black) and garlic. All this is necessary to rub the fat. Do not be afraid to go too far: the fat itself will take as long as necessary.
9. homeland many consider fat Ukraine, but in fact correct to consider it to Italy - it was there three thousand years ago began using lard as a cheap and high-calorie food for the slaves who worked in the quarries for days.
Selection Rules
The product is of good quality - white c pale pink shade. Yellowish or grayish color - a sign of old fat.
The thickness of good, tasty bacon - 2, 5-3, 5 cm.
Separately, take a look at the skins: it must be scraped clean, without bristles, yellowish. Although brown color should not be afraid: it is - a sign that the pig tarred straw. Such a fat is a rich aroma.
Sniffed the fat: it should have a thin, sweet smell. Even better, if you give the smoke - so good piglet prosmolili.
Going for fat, grab a lighter. In order not to throw money away, do not hesitate to singe small piece of bacon on trial. If it gives urea - a boar bacon, the smell did not drown at any heat treatment.
Choosing fat, use a normal match. Pierce its product if it came easy, so a fresh bacon. Be sure to pierce and skins - tough and thick skin ruin the taste.
Feel Fat: the surface in any case should not be slippery or sticky. And finally, ask to try a piece, if the taste "the most" fat and easily chewed, the choice of good
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