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How to bake lard for Christmas holidays
Oven-baked lard A delicious dish that has been cooked for centuries. However, the popularity of the dish is such that housewives continue to come up with new subtleties that make this delicacy even more amazing. And what can you do to please your family with a culinary work?
And today's edition. "Site" will tell you how baking Two ways at once. Try these recipes, and for Christmas you will definitely have something to surprise and please not only your home, but also the most expensive guests.
First of all, we note that although it is very easy to bake lard, but still there are some subtleties that should be adhered to to make the result better. For example, only fresh lard should be taken for baking, since the salty product loses the necessary notes of taste, and frozen lard will surprise you with its stiffness.
If you have a choice, it is better to bake the lard of a young animal, since it is tenderest and simply melts in the mouth. Choosing fresh and high-quality lard, remember that it should be exclusively white (may have a pinkish tint). Any hint of yellowness says that lard is better not to use in food.
For baking, it is best to take lard from the back of the piglet, since the meat from the sides is slightly worse. But experts do not recommend taking the subtrenchment at all for the aforementioned cooking. The skin of the fat should be thin so that it is more pleasant to chew.
The ingredients
Preparation
Prepare two types of fat in one go is not difficult. But after cooking. delicacy jars You can safely send them to a cool secret place, where they will wait for their starry hour on your festive table. Surely both home and dear guests will be happy to eat such a dish.
And today's edition. "Site" will tell you how baking Two ways at once. Try these recipes, and for Christmas you will definitely have something to surprise and please not only your home, but also the most expensive guests.
First of all, we note that although it is very easy to bake lard, but still there are some subtleties that should be adhered to to make the result better. For example, only fresh lard should be taken for baking, since the salty product loses the necessary notes of taste, and frozen lard will surprise you with its stiffness.
If you have a choice, it is better to bake the lard of a young animal, since it is tenderest and simply melts in the mouth. Choosing fresh and high-quality lard, remember that it should be exclusively white (may have a pinkish tint). Any hint of yellowness says that lard is better not to use in food.
For baking, it is best to take lard from the back of the piglet, since the meat from the sides is slightly worse. But experts do not recommend taking the subtrenchment at all for the aforementioned cooking. The skin of the fat should be thin so that it is more pleasant to chew.
The ingredients
- 2 slices of fresh lard
- garlic
- salt, pepper, greens to taste
- mustard and mayonnaise
- babe
Preparation
- Both pieces of lard rub salt and garlic. Also use pepper and your favorite greens.
- Now one piece of lard is rubbed with mustard and the second with mayonnaise. Wrap in foil and marinum 3-4 hours (more can be done). Moreover, it is better to wind foil in several layers so that when cooking, fat does not flow into the pan.
- Bake the lard in a 180-degree oven for 40 minutes. Then cut the foil and let the dish brown for another 15 minutes.
- When the lard cools, cut it in pieces, put it in a sterilized jar and pour some babe.
- Roll up the can and turn over so that the little guy is at the top - he will freeze and create a protective layer.
Prepare two types of fat in one go is not difficult. But after cooking. delicacy jars You can safely send them to a cool secret place, where they will wait for their starry hour on your festive table. Surely both home and dear guests will be happy to eat such a dish.
