Salo - a product that people use for centuries, naturally acquired many forms and varieties of cooking. But it is quite possible that some of them are boring to you, so we suggest that you not just diversify your menu, but also learn from another side the taste of what seems to be the usual fat for us.
How to cook baked lard with ajika in oven in foil - recipe
Ingredients:
- fat - 2 kg;
- adzhika (your favorite) - 300 g;
- salt.
Preparation
Approach to the choice of fat is always with particular scrupulousness and responsibility, since it is very difficult to cook something delicious from a bad or old product. If you bought a very fresh fat and it behaves like a pudding during shaking, it is better for him at least a day, or even two to lie in the refrigerator or freezer, the frost will not affect his qualities in any way. After the fat is well washed, wash the skin with a brush and a hard sponge under warm water, dry and cut into rather big pieces. They are well coated with Adzhika, at your discretion, you can add spices and put them in a saucepan (enameled) under oppression. In this form, fat should stay for about two days, and a few hours before baking, salt it, do it about as if you were pickling shish kebab. Now, each piece of fat wrap in foil and send to a preheated oven to 200-220 degrees for 15-20 minutes, it depends on the size of the pieces. After you get it out of the oven, grease it with that fat that has separated out and after cooling, place it in separate bags in the freezer for storage.
Roll of fat in the oven in foil
Ingredients:
- lard fresh (about 2 cm thick with skin) - 1 kg;
- garlic - 5 teeth;
- caraway;
- paprika;
- black pepper (ground);
- chile (ground);
- salt.
Preparation
The choice of fat in this recipe is also very important, when purchasing a layer or layers of such fat, you need to check that the skin is easily separated. Also it should be noted that such a part as puzanina will not suit you. Pay special attention to the bristles, if the skin is poorly prepared, it is better to abandon this choice. Well, if you still have a piece of fat on the skin of which there is some bristles, then osmolite it over open fire, after which, wash the skin with a metal kitchen sponge and warm (not hot) water. Then separate the skin from the fat layer, the fat itself salt, the amount of salt should be used slightly more than with the usual frying of meat, then sprinkle garlic, spices, ground into plates. After twist the fat into a roll and wrap it in a skin, now you will need a culinary twine to tightly tie it. Wrapped in foil so that the melted fat does not flow to the baking tray, send it to the already heated to 180 degree oven for 1 ½ hours.
Salted fat in the oven in foil
Ingredients:
- lard salted - 0,5 kg;
- coriander (ground);
- garlic - 4 teeth;
- mustard dry;
- caraway;
- paprika;
- black pepper (ground);
- chile (ground);
- salt.
Preparation
Slice the fat with not very small bars, if it has a layer of salt on it, then it must be cleaned, then