What is fat? Delicious homemade fat: cooking recipes

Do you know what is bacon? Surely there are no such people who have never tried the product mentioned.

About what the ingredient is, what properties it has and how to do it at home, we'll cover in this article.

general information

What is fat? It is animal fat, which is deposited under the skin, namely in the abdominal cavity, near the kidneys. Functionally, this part of the carcass is treated as a conformable nutritional reserve. It consists mainly of triglycerides, and also contains a huge amount of fatty acid residues (saturated).

Features of the name and application

What is bacon and can it be eaten? Culinary experts say that such a product is very often used in their practical activities.

Lard the animal is eaten in fresh, smoked, salted, boiled, fried and stewed. In some cases this already prepared product (for example, salted or salted-smoked) is called a foreign word "fat". However, in everyday life it is usually simply called salted or smoked bacon.

A product of animal origin with numerous and large meat veins can be called a subclavian, and in a saline form - a brisket or bacon.

Small pieces of fried bacon often have cracklings.

The product considered after the furnace is called smalets and used as cooking oil. It should also be noted that in European countries such fat is used to lubricate bread intended for a sandwich. In addition, melted animal fat can be used for technical purposes. They lubricate various parts of cars and stuff. Often this type of processed product is allowed to make soap.

Tangerine lamb fat is very often used for cooking various traditional dishes of Central Asia.

As for goat and beef fat, they are not taken for food separately. This is due to their refractoriness.

In America, beef fat is very often recycled into fuel.

Badger and bear fat is used as medicines, and mink oil is used to make cosmetics.

Product Caloric Value

Now you know what fat is. It should be noted that this product is very caloric. 100 grams of it contains approximately 750 kcal. In this case, it completely lacks carbohydrates.

Harm and benefit of the product

The benefits and harm of fat are discussed by many specialists. And most often they speak about pork fat.

Pork fat, the composition of which will be examined right now, accumulates and preserves many different biologically active substances, fat-soluble vitamins and antioxidants. It is these components that determine its useful properties.

The product in question contains vitamins E, A, F and D, as well as microelements (including selenium) and fatty acids (unsaturated and saturated). The most valuable acid of this fat is arachidonic. It has a whole range of useful actions. This component improves blood composition, removing cholesterol from it, as well as the work of the brain and heart. In addition, it favorably affects the condition of the kidneys. It should also be noted that the beneficial properties of fat are greatly enhanced when it is used together with garlic.

Pork fat, the composition of which everyone should know, is a source of essential valuable fatty acids (palmitic, oleic, linoleic, linolenic, stearic). Lecithin, which is contained in this product, has a beneficial effect on cell membranes and blood vessels, strengthens them, and also makes them more elastic.

As for the harm of fat, it is in its high calorie content. Therefore, to obtain all the useful properties of the product, it is very important to use it correctly. It is preferable to give preference to pickled or salted fat. But from smoked, fried or melted product is better to refuse. Such snacks will not benefit.

Selection of animal fat

To make a delicious homemade lard, recipes with a photo of which are presented in this article, it must be properly chosen.

When buying this product, you should pay special attention to the following features:

• Choose this ingredient better with a skin;
• The product must be elastic, homogeneous and dense;
• Very tasty fat is usually found in female animals;
• On a cut the product should be snow white or slightly pinkish color.

It should also be noted that fat with meat veins is better to cook or smoke.

Delicious homemade fat: recipe

To prepare such a product we will need:

• Raw lard with a skin - about 1 kg;
• Cloves of fresh garlic - about 10 pieces;
• Laurel leaves - 4 pcs .;
• Salt cooked - about 4 large spoons;
• Black pepper-peas - 3 dessert spoons;
• Ground paprika - 2 large spoons;
• Cumin - 1 dessert spoon;
• Chili pepper powder - 5 g.

Cooking process

In the preparation of delicious homemade fat there is nothing complicated. A piece of pork fat with a skin should be washed, and then dried with paper towels and divided into two layers. Next, they should be placed on the board skinned down and make a few notches 2-3 mm deep.

Clearing the cloves of garlic, they are very thinly shredded. Laying them on the surface of fat, the product is actively pressed directly into the notches. Also, in the hotel tableware, chopped laurel leaves and black pepper-peas are mixed. In addition, they add salt and a little cumin. Mixing the ingredients, they abundantly sprinkle all the fat.

At the very end of the pork fat is savored with hot pepper and ground paprika.

Having carried out the described actions, the lard pieces are carefully spread on the foil and make sure that the seasoning does not wake up. Tightly wrapping the product, it is removed to the refrigerator for two weeks.

Once the fat is salted, it is cleaned of seasonings, shredded and served to the table with bread. If this product is left after a meal, then it is stored in the freezer.

Solim bacon in brine

The recipe for the most delicious fat in the brine must be known to every mistress. After all, without such an unusual snack, almost no feast can be done.

In order to make the product on its own, it is necessary to prepare:

• Pork fat with layers of meat - at your discretion (about 1 kg);
• Onion husks - from 7-10 heads;
• Pepper-peas black - about 4-6 pcs .;
• Laurel leaves - about 3-4 pcs .;
• Cloves of garlic - about 5-6 pieces;
• Drinking water - 1 l;
• Salt - about 1 cup.

Cooking method

How should you salt the lard in the brine? For this, the salt is poured into a saucepan, water is added, and then brought to a boil. Laying onions on the bowl, cook it on low heat for about five minutes. Further, the previously prepared pork fat with interlayers of meat is placed in the resulting brine. In this case, the liquid must completely cover the fat.

After reducing the heat, the ingredient in question should be cooked for about 10 minutes. After a while, the pan is removed from the fire, covered with a lid and left in this form for 1/4 hours.

After 15 minutes a piece of pork fat is removed and dried with paper towels. At the same time, they clean the garlic and then grind it together with the laurel. Also crushed black pepper-peas.

After the described actions, all the prepared spices are rubbed into the fat, in which several shallow incisions are made beforehand. Tightly wrapped with pork fat culinary foil, it is removed to the freezer. Use such a product is allowed only after its complete freezing.

This method of salting pig fat is called hot salting. However, it is possible to make such a product at home by means of cold salting. To do this, prepare a similar brine, which is pre-cooled to a temperature of 2-4 degrees. In it put a piece of fat and press down with oppression. Closing the brine with a fat lid, it is kept in this condition for several hours. The further actions are similar.