Despite the high caloric content, fat – very useful product popular in Russia, Germany, Poland, Italy and Ukraine. Fat richly fatty acids, it promotes removal of harmful toxins and participates in cholesteric exchange.
How to salt fat in house conditions
There are several main ways of salting fat: dry, in a brine and by means of thermal treatment (cooking).
For salting fat it will be required by a dry way:
- 1 kg of fat; - 5-6 garlic gloves; - 4 tablespoons of salt; - black sprinkling pepper. Peel garlic gloves, miss through a press and mix with salt and a sprinkling pepper. Wash out fat, dry and cut on slices of average size. Then carefully rub everyone with the prepared mix from garlic, salt and pepper. Put fat pieces in a plastic bag and leave for about 12 hours to be salted at the room temperature. Then remove for 2 days in the freezer. After this time fat will be ready-to-serve.
For fat preparation in Ukrainian it is required: - 1 kg of fat; - 2-3 tablespoons of salt; - 1 l of water; - 5-6 garlic gloves; - 2-3 bay leaves; - allspice; - rosemary.
Lay a bottom of the enameled pan a cotton napkin. On it put bay leaf, rosemary, allspice peas and melkorubleny garlic gloves. Wash out fat, dry and lay on spicery. From above again place spices: the crushed garlic, bay leaf, pepper and rosemary. Weld a brine. For this purpose bring water to the boil, add salt and boil thoroughly several minutes before its full dissolution. Remove a brine from fire and cool. Fill in with the prepared brine fat, cover it with a cotton napkin, put oppression and close a pan a cover. Leave fat to prosalivatsya for 5 days at the room temperature. Then get ready fat, dry it a paper towel, inwrap in food wrap and place for day in the freezer.
House fat in the multicooker
Today many hostesses for salting fat use the multicooker which considerably simplifies preparation process. To make fat in the multicooker, it is necessary to take the following products: - 1 kg of fat with a meat layer; - 2 handfuls of an onions peel; - 1 glass of salt; - 2 tablespoons of sugar; - 1 tablespoons of a black sprinkling pepper; - 4-5 bay leaves; - 3-4 garlic gloves. Wet an onions peel for 10-15 minutes then well wash a baking plate with flowing water. Lay out a half of a peel in a removable bowl of the multicooker, from above place a piece of fat, on it put bay leaf and the remained peel. Bring to the boil water liter, pour into it salt and granulated sugar. Stir before full dissolution of salt and sugar. Then fill in fat with the prepared brine. On the control panel install the Suppression program and time 1 hour. After this time leave fat in the multicooker in the heating mode for 8-10 hours or for the night. Get the prepared fat in the morning and dry it a paper towel. Peel garlic from a peel, miss through a press and mix with a black sprinkling pepper. Grate fat with the prepared mix, inwrap in food wrap and remove in the freezer. Give to a table, having cut thin plates.