In this video we will see how to make lard from animal fat.
Lard is the melted fat from the belly and the thickest pieces of pork. To prepare the lard, boil these pieces, for several hours in the pot, at a very low temperature and strain them to get the liquid fat. The lower the temperature and the more carefully we strain the clay, passing it through a sieve, the whiter it will come out.
Lard, is a fine animal fat that has been in the human diet for thousands of years. Traditional cooking fat in many countries around the world, with extremely delicious cooking results. And of course completely natural, without any chemical treatment. Gastronomically, it is considered an essential ingredient for some traditional recipes, so that they get their authentic taste and texture, even in Greece!
More resistant to high temperatures. It starts to burn somewhere at 190 ° C, so they prefer it for baking in the oven from butter, which burns above 175 ° C.
It is odorless, tasteless and white, it does not harden much, even when put in the fridge, it is kept perfectly and out of the fridge, it makes the fried foods very crispy and it preserves the meat perfectly.
It is used by many and great chefs, mainly in neighboring Italy and lately it has started and is suggested again as the best of margarines, seed oils and artificial butters (either for cooking or confectionery), which are so unhealthy ..
The crunchy and golden pieces of meat and skin that remain in the pot, after we strain the fat, are called "tsigarides" and lightly salted are considered a mercaly meze.
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17 сен 2024
