Stale lard: how to breathe “second life” into an old product and use it to prepare delicious dishes

How to remove odor from pork fat?

But, there is a little secret that you can use to remove it. Before melting, you need to soak the interior fat in slightly salted water for at least 12 hours, or even better, 2 days. Remembering to periodically change the water, the dirty water will remove the smell and traces of blood.

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This is not a topic, but just a small “dab” in my culinary notebook. I can’t consume lard (my body categorically rejects it J), which is a pity! It looks like you had to be born a Muslim.

But today, in a program on the REN channel about monastic life in the 16th century, I learned an interesting fact for myself. Of course, it is known to culinary specialists. But I didn't know that. Perhaps it will be useful for young housewives. Previously, of course, I heard about restoring a dried piece of cheese with milk, but I repent about lard, I’m learning about it for the first time.

Restoring the taste of old lard

If a piece of old salted lard has weathered, dried out and turned yellow, then its appearance and taste can be restored as follows:

If it is large, it is better to cut it into approximately 5*10. Pour milk and put on low heat or in the microwave for 20 minutes. Remove and cool.

It turns out that milk restores animal products (proteins, fats and muscle tissue of pork and other meat products). Improves their taste.

A small digression from myself... our employee, on the advice of a friend, before preparing beef dishes, always soaks it in milk for about 2 hours. He says the meat is very tender.

I apologize for publishing a note taken for myself (its naivety and simplicity). But maybe someone will find it useful information?

PS. And here’s another on a similar topic – The quality of products can be improved

Burnt food can be saved if you immediately transfer it to a clean pan, cover the pan with a napkin, sprinkle salt on top and continue cooking. Do not stir the burnt milk with a spoon, but as soon as it boils, pour it into another container. The taste of burnt milk can be corrected by adding salt to it and placing the vessel with milk in cold water. Burnt milk should be filtered through a clean white cloth, rinsing it thoroughly each time until the bitter taste disappears. If the cottage cheese is very sour, mix it with an equal amount of fresh milk and leave for 1 hour. Then, putting it on cheesecloth placed in a colander, let the milk drain and put the cottage cheese under a press. The cottage cheese will become fresh and tender. To eliminate the acid in cottage cheese, you need to wrap it in cheesecloth, folded 2-3 times, squeeze it into a ball, twist the ends of the gauze, put the cottage cheese on a board, cover it with another board on top and keep it under medium-heavy pressure for 2-3 hours. put it in sour milk for a while - it will become soft and fresh. Old dried cheese will acquire a fresh taste and appearance if it sits in milk for some time. If the ghee has acquired an unpleasant smell, add a few chopped raw carrots to it. Pour cold water over the rancid butter, add a teaspoon of baking soda and stir thoroughly. After draining the water, add a glass of milk for every kilogram of butter and melt. You can also place a slice of bread in the oil while melting and leave it until it turns golden. This slice will absorb the unpleasant smell of the oil. Butter will not darken if you add a few drops of vegetable oil to the pan in advance. To prevent the fat from turning black when frying the pies, add raw potatoes cut into slices. To destroy the unpleasant taste and smell characteristic of rancid fat, you need to put 2 onions or 1-2 potatoes cut into pieces (per 1 kg of fat) into the steamed fat and heat it for 1-1.5 hours, stirring occasionally. The foam is removed from the surface of the fat and filtered through a cloth. To use fats left over from frying or baking, cover them with cold water and boil them. The water will remove all odors. To give beef, lamb or pork lard the taste of butter, you need to cut it into pieces, put it in a saucepan and pour milk so that the lard is just covered with it. Place the pan on the fire. When the milk boils well, you need to strain it. The resulting fat should be stored in a cool place. To prevent sunflower oil from going rancid during storage, you need to drain the sediment, add 1 teaspoon of salt and one bean grain, crushed with a hammer (per 1 kg of oil). You can also pour some cold water into the bottle with vegetable oil. Let it sit for a day or two. Carefully drain the clarified oil. Repeat a few more times. The sediment will thicken. It can be used in preparing vinaigrettes and salads as a dressing. If the mayonnaise that you prepare yourself curdles and cannot thicken, you need to take a new yolk in a separate bowl and instead of oil, gradually add the curdled mayonnaise. After the mayonnaise is corrected, add the required amount of vegetable oil. Frozen eggs can be thawed by immersing them in cold salt water for a long time. To prevent eggs cracked during cooking from leaking, add 1 tbsp to the water. a spoonful of vinegar. Beaten eggs can be boiled in salted water, wrapped in parchment paper. To boil a cracked egg, you need to rub the cracks with lemon, carefully lower the egg into very hot, but not boiling water and let it sit for about ten minutes from the moment it boils. A soft-boiled egg will still be fresh and tasty after a few days if it is once again dipped in boiling water for 15-20 seconds before eating. If the ham is a little dry and weathered, place it in a plate with cold milk for half an hour. When gutting chicken or fish, do not throw away those pieces that have been exposed to bile. Rub them well with salt and rinse with cold water - the bitterness will go away. Strongly salted herring is soaked in cold water. The water is changed every 3 to 4 hours. The herring is soaked for 1 to 2 days, depending on its salinity and hardness. To make hard-salted herring juicier, after soaking, cut it up and pour milk over it for 3-4 hours. The taste of herring will improve if it is soaked in tea infusion. If the lids on cans of canned tomatoes (pickled tomatoes, tomato puree, tomato paste) are swollen, you need to put the contents in a saucepan, boil well, add salt (10 percent to the weight of the product), transfer to clean jars and seal again. Wilted green vegetables can be refreshed if you put them in cold water for an hour, to which you add 1 tbsp. a spoonful of vinegar. Frozen vegetables are thawed in cold water. After a few hours, this water is poured out and another, lightly salted, is poured in. The sweet taste of slightly frozen potatoes usually disappears if you keep the potatoes for 5-7 days at a temperature of plus 18-20 degrees. If the potatoes are frozen, before cooking, put them in cold water for a minute, and then in boiling water, adding a little vinegar to it. Old potatoes will not turn black during cooking if you add a little wine vinegar to the water, and they will become much tastier if you add a little sugar to the water in which they are boiled. Slightly frozen onions, if slowly thawed at a temperature of 3-5°C, retain the properties of fresh onions. Frozen onions can be eaten without defrosting - their taste will not change. It is better not to rinse very sour sauerkraut, as this will result in loss of vitamins. Before cooking, squeeze it out and add sugar or fresh cabbage to taste. Moldy pickles and mushrooms should be washed with salt water, transferred to a clean bowl and filled with newly prepared stronger brine. You can do the same with pickled apples. If the pickled mushrooms begin to mold, then they need to be sorted out, the spoiled ones removed, the rest rinsed and poured with freshly brewed marinade and sunflower oil on top. If the mustard is dry, add a little vinegar, sugar and stir. You can also restore the freshness of hardened mustard by adding a little white wine gradually, drop by drop. Potatoes will help correct the over-salted sauce. Five minutes before serving, add raw potatoes and a piece of sugar to the sauce. Damp dried mushrooms are dried in the oven or stove, but this leads to loss of aroma. If the soup is too salty, it is not recommended to dilute it with water. It is better to put a gauze bag with flour or rice in it and boil it. If, when cooking the broth, the foam sank to the bottom of the pan, pour in a glass of cold water and the foam will rise to the surface. If the pickle is not spicy enough, add boiled, strained cucumber pickle to it. You can refresh stale bread. If a loaf or loaf of stale bread is sprinkled with water and placed in the oven for 3-5 minutes at a temperature of 150-160°C, the bread will again acquire the properties of fresh. Stale bread can be refreshed by pouring a little water into the pan, placing a wire rack on the bottom (the water should be below the level of the wire rack), and sliced ​​stale bread on it, cover with a lid and put on fire, and 5-12 minutes after When the water boils, remove the pan from the heat. But you need to eat this bread right away, because after 2-3 hours it will go stale again. If there is a lack of salt or sugar in the dough, they need to be dissolved additionally in a small amount of water and mixed well with the dough. To correct over-salted dough, knead a new portion without salt and combine with the over-salted mass; They also correct dough that turns out to be too sweet. If a sponge cake or cake is burnt, you need to let it cool, then remove the burnt layer with a grater or knife and sprinkle with powdered sugar. Liman zest will lose its bitterness if it is kept in boiling water for 5 minutes. Wrinkled apples regain their original appearance if they are placed in cold water for several hours. Excessively dry and tasteless walnuts can be restored to their original quality by keeping them in lightly salted water for 5-6 days without removing the shell. Dried fruits may become damp or have bugs in them. Dried fruits are freed from moisture by drying them at 55-60°C in the oven, and bugs can be removed by freezing them for a week and then drying them in the oven. Cloudy jelly can be clarified with egg white. To do this, mix the protein with cold water, pour into heated jelly, bring to a boil, remove from heat, strain and leave to gradually lighten. If gas bubbles or foam that smells like alcohol appear in the jam, add 1/2 cup of sugar to a liter jar and simmer for 10 minutes over low heat. Place the stale coffee beans in a dry saucepan and, stirring continuously, hold for several minutes over high heat until the beans are lightly toasted. This treatment will return the coffee's aroma. Raw coffee beans that have been kept in a closed box for a long time have lost their aroma. It can be restored by placing the grains in cold water for 10 minutes and then immediately drying them in the oven.

If your coffee has “run away” and lost its taste and aroma, immediately remove the coffee pot from the heat and pour a teaspoon of cold water into it. Taste and smell will be restored.

Taken from the website - https://www.edimka.ru/my/women/rb8/8.htm

Good luck everyone!

Eliminating boar odor

To get rid of boar smell, you can use the following methods:

1. Soaking in milk . To ensure that the extraneous aroma goes away, the pork is kept in it for at least a day. The milk will have to be changed 4 times. After this treatment, the product is washed with clean water and cooking begins immediately.
2. Freezing. This method takes a long time, but effectively helps to cope with the odor. Before putting the pork in the freezer, it is wrapped in food paper and plastic.

Unpleasant odor when salting meat

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Message modified: temastrok, 15 June 2022 - 00:39.

: message #2

: message #3

Message modified: temastrok, June 15, 2022 - 00:40.

: message #4

A week of salting is quite enough. What did you intend to do next with the brisket? A slight milky odor is typical when starting cultures are used; they contain lactobacilli.

Message modified: Bee happy, 15 June 2022 - 02:23.

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A week of salting is quite enough. What did you intend to do next with the brisket? A slight milky odor is typical when starting cultures are used; they contain lactobacilli.

Yes, but at 29 degrees in a week it can go rotten. And no amount of lactobacilli will save

: message #6

Somewhere 23-29 degrees and closed it with a bag

The manufacturer recommends keeping the meat at room temperature for a day or two, then salting should continue in the refrigerator

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Message modified: Zeus, June 15, 2022 - 10:24.

: message #8

Yes, but at 29 degrees in a week it can go rotten. And no amount of lactobacilli will save

: message #9

And no amount of lactobacilli will save

• Vyacheslav N., Konstantin M, temastrok and one more user like this

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I understand that it lay in the warmth for two days.

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Olya, I can’t save lactic acid bacteria from anything, they only contribute to fermentation in sausage. On the contrary, many bacteria cannot multiply in an acidic environment, which to some extent protects against rotting. But this is under certain conditions. With meat everything is a little different; it takes some time for the salt to reach the core of the meat. Salt on the outside does not prevent the meat from going rotten in the middle at high temperatures.

Melt in a frying pan

To render good lard, the lard is cleaned of dirt and inclusions of blood or meat. This can be done by placing the piece in cool, salted water overnight. The fluid can be changed twice during the entire period.

Next you need to follow these steps:

• a piece of lard is cut into small slices of 1 cm (this is convenient to do if the product is slightly frozen);
• the pieces are placed in a thick-walled frying pan (the fire is gradually added);
• all contents should boil for some time (until the cracklings settle to the bottom);
• You can add a small amount of sugar to the fat to improve the taste of the product (after turning off the stove);
• The lard must cool, after which it is filtered through cheesecloth (stored in glass or ceramics).

Melted lard can be quickly frozen so that the lard is uniform in consistency and not grainy.

Refueling

Old lard makes an excellent dressing for rich borscht. To do this, you need to cut off the weathered and yellowed parts, and also separate the skin. After cutting, grind the lard with a few cloves of garlic. This can be done in a mortar or in a blender. This mixture can be added directly to almost finished borscht, or you can fry vegetables on it: onions, carrots and beets.

But you shouldn’t limit yourself to borscht alone, because such a rich dressing will suit any soup, of course, only if you don’t plan to make it low-calorie. Add 2-3 tablespoons of this dressing to the soup and surprise your loved ones with a new taste of first courses.

Use it correctly

Pork fat or lard are very high-calorie products (898 kcal/100g). Their use in food should be moderate (100 g per day). This is the only way to talk about a beneficial effect on the human body. This product is contraindicated for young children.

As already mentioned, in pork fat all vitamins and minerals are interconnected and interact with each other for better absorption. Cholesterol, which is in its composition, and which was considered the most dangerous, has a good effect on the synthesis of hormones. It also has positive effects on the nervous system.

Rendered lard can be used to prepare many dishes. The baked goods are especially delicious. Harmful confectionery fat cannot compare with this natural product. Lard is also simply spread on bread and made into sandwiches. It is also suitable for frying and seasoning porridges.

Delicious recipe! Salad with oyster sauce

In folk medicine, many recipes include pork fat. It is used both to lower the temperature and to brew a healing drink for colds. For sore throat, rendered pork fat (50 g) is mixed with vodka (2 tablespoons) and fir oil (5 drops). Compresses or rubbing on the chest are made from the resulting mass. Typically, this recipe uses visceral fat, that is, its deposits on internal organs.

Raw materials for lard

To obtain lard, you need a starting product - lard or interior fat. The area of ​​the brisket or underbelly (peritoneum) is suitable. On occasion, you can melt goose or duck fat.

Properly prepared lard has a creamy white color. The consistency is quite thick, but you can scoop it up with a spoon and spread it on bread. This fat has a long shelf life. In past years, it was used to pour over sausages to extend their shelf life.

To prepare high-quality lard, you need to choose good lard. Ideally, there should be a product obtained at home. It's more useful. Pork lard also makes good lard. The main thing is that the initial raw materials were not obtained from a breeding boar.

If you set fire to the original lard, a good quality product will smell like pleasantly fried meat. We'll tell you how to heat it yourself below.

Beneficial features

For a long time, vegetable fats were considered healthier than animal fats. However, new research in this area has provided evidence that the composition of lard is no longer hazardous to health.

Pig lard contains fats that are classified as saturated, that is, solid. They are found in the meat of animals and some birds. This product contains fatty acids, including palmitic, myristic, lauric, stearic, and oleic. As for the latter, it is for this that many value olive oil. It is considered the healthiest product.

The saturated fats found in lard help the human body absorb fat-soluble vitamins and various nutrients. After all, many elements cannot be fully absorbed by the body without the help of other particles. For example, vitamin D needs saturated fats for this. Without them, it is of no value.

Vitamins A, E and Omega-3 fatty acids can be found in pork fat. When consuming the product, these elements are easily absorbed by the body.

Pork fat has a long shelf life due to slow oxidation. All this is due to the low level of polyunsaturated fatty acids. Also, these products are not afraid of high temperatures. When heated and melted, carcinogens will not be released. For example, vegetable oil does not have such properties.