Melted lard – the high-calorific dish very popular in Ukraine and in some regions of Russia. It is widely used in cookery: on it it is possible to fry potato, meat. Also with it pound garlic and greens, filling with this mix borsch. Often fill with Smalts buckwheat cereal, etc.
It is required to you
- - fat;
- - bulb.
Instruction
1. Take a piece of lard (better with meat streaks) and one big bulb. Cut fat on pieces of the average sizes – cubes or bars. Clean a bulb from a peel, make in it several deep crosswise cuts, but so that it didn't fall to pieces.
2. Smalets is the best of all to prepare in a small cauldron, a roasting pan or in a pan with a thick bottom. Put the cut fat and a bulb in ware, put on weak fire. From time to time carefully stir slowly that pieces didn't stick to the bottom. Gradually fat will begin to be melted. Continue heating and hashing before these pieces turn into small cracklings and will accept brownish-reddish color. It will be a signal that a smalets is ready.
3. Extinguish a ring, carefully catch a skimmer cracklings and put them in separate capacity. If you at the same time cooked buckwheat cereal, you can put at once in it cracklings and mix - it from it will only become more tasty also sytny.
4. When the formed smalets cools down a little, carefully pour him in net dry tanks (glass jars, clay pots). After cooling close mouths of tanks plastic covers or dense gauze bandages and carry them to the cool dark place (best of all in a cold cellar). You can store a smalets and in the fridge.
5. Some hostesses throw out a bulb together with which a smalets burned, some, on the contrary, place it in one of tanks and fill in with a smalets, claiming that so it turns out more tasty. There is no consensus here. You can arrive as you wish.