Fat - it not only is very tasty, but also it is useful. We bring to your attention the recipe of house boiled fat. At the same time we will try to dispel the myth about harm of fat, having listed its useful properties, and, it is quite possible - it will appear in your diet much more often.
It is required to you
- For preparation of this recipe you will need fat
- salt
- water
- various spices
- onions peel.
Instruction
1. Lard contains fat-soluble vitamins of A, E and D, and that is interesting, it isn't radioactive and doesn't contain carcinogens. In lard there is arachidonic acid which is one of irreplaceable fatty acids. It is one of irreplaceable fatty acids which is a part of enzyme of a cardiac muscle and participating in cholesteric exchange. Arachidonic acid influences increase in immunity at a meeting with viruses and bacteria. Therefore lard is recommended to be included in the diet in cold season.
2. So, we do tasty house fat. Right at the beginning it is necessary to be prepared for this recipe. It is necessary to accustom itself to clean onions specially as before Easter - collecting an onions peel. As soon as peel two good such handfuls are gathered - it is possible to go to the market behind pork layers. Pay attention that on them a little meat was obligatory, so this fat turns out much more tasty.
3. We prepare a brine for fat. We put a glass of salt, 3-4 bay leaves, 5-6 peas of a black pepper, 3-4 carnations and two big handfuls of an onions peel on 1.5-2 liters of water. (By the way - ware in which will be cooks fat, will be painted in brown color well and brightly, be ready). While we wait for boiling of a brine - we wash layers, we cut on flank steaks which will get into a pan. Surely consider Archimedes's law and that the brine didn't pour out on a plate, take a pan more.
4. After the brine began to boil, we put pieces of future fat there and we mark 12 minutes (from the moment of boiling). After 12 minutes (it is very convenient to use the timer) we remove from a plate a saucepan with fat and we forget about it in the same brine and a pan for 24 hours in room temperature. In ideal option - in a day fat needs to be licked into shape, but if it is impossible over time, then just put a pan in the fridge. Two more days after that it ""behaves well"".
5. Then we clean garlic. A lot. We cut garlic segment thin plates, we put in a saucer. Then we take a piece of fat, and we begin operational development. We do accurate cuts on 1-1.5 cm, but not up to the end cutting fat, and to a skin. Then we include your imagination, we put before ourselves the battery of jars with spices - and we begin, accurately opening the made an incision fat, generously so with all the heart to strew pieces, than your soul wishes. Best of all it turns out with classical spices - black or paprika. Having sprinkled a piece with spices - the cut garlic is accurately put in each cut. On it fat is ready - it was necessary only to cool it before giving on a table. Ready fat is stored in the freezer, however, not for long. Because it is very quickly eaten because of the unique taste. Bon appetit!