You can buy ghee at the store and use it to make pies, cookies, and roasts. But homemade baked lard cannot be compared to store lard - it is snow-white, with a mild rich taste. You can also add sugar to homemade lard that you plan to use for pastry. Not only will it sweeten the lard, it will also retain more flavor.
It is necessary
-
- Fat
- Large saucepan
- Frequent sieve or gauze
Instructions
Step 1
Cut the bacon into small cubes, no more than a centimeter in size. To make it easier for you to chop the bacon, freeze it first.
Step 2
Place a large heavy-bottomed saucepan on a small heat and add the cubes of bacon. If you are afraid that the bacon will burn, add a little warm water. It will evaporate anyway with further heating.
Step 3
Raise the temperature slowly while bringing the melted fat to a boil. Stir lard from time to time. When the bacon begins to melt, you will see hard parts, the so-called greaves, slowly rise to its surface. Let the lard simmer until the greaves begin to sink to the bottom. You can also be guided by the readings of a pastry thermometer. As soon as the temperature rises to 120 degrees Celsius, you can turn it off.
Step 4
Let the lard cool slightly and strain it into a jar, pot, or heat-resistant container through a fine sieve or gauze cloth. Store greaves separately, in a small amount of fat. They are the perfect addition to scrambled eggs, beans, buckwheat and pea porridge, potato dumplings and many other dishes.
Step 5
Close container with melted lard and place in freezer. Rapid chilling will prevent grit in the food. The ghee can be kept in the freezer or moved to the refrigerator.
Step 6
If you decide to add sugar to the lard, do it immediately after the lard is completely melted and you turn it off. Add sand and stir gently, allowing the crystals to melt quickly.
