fresh lard has suffocated, the smell is not strong, how to save it

Why does it taste sour when smoking?

During the combustion process, two types of smoke are produced, heavy and light. When the smokehouse chimney is long, all the heavy smoke settles on it. And when the chimney length is insufficient, heavy fractions come into contact with the product and give it a rancid and sour taste.

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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!

Cooking method

Didn't the methods described above help? You can free lard from a shock dose of salt as follows. Boil water in a small saucepan. And boil several small pieces for no longer than one to three minutes. Excess salt will go into the broth. Remove the pan with lard from the stove and add a few cloves of garlic, after crushing it.

Cool the contents of the pan and place the lard in the resulting brine in the refrigerator for a day. Remove after 24 hours for tasting. Do not forget to remove excess moisture and store this product in the freezer.

Cross food allergies

Previously, patients were often unable to choose the optimal nutrition and treatment option (even if the main irritant was identified). In many patients, in the absence of interaction with the allergen, the symptoms did not disappear at all or a relapse began. This prompted scientists to conduct full-scale research. The term “cross allergy” was introduced and now new approaches are being used in medicine to create a daily menu and select medications.

If the lard has a smell, how to remove the smell

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Excursion to the processing of surplus meat and lard.

(for those who live on the . floor). Meet:

Cut the lard into pieces so that it fits into the jar. Pour about 300g of salt and 1/4 pack (20g divided by 4 - 5g) of ground black pepper into a deep plate. Stir and soak the lard into this mixture. Don’t be afraid to over-salt – lard won’t take more salt than it needs – be careful not to over-salt. If the mixture is over, make more. We put it tightly in a jar and close it with iron lids and immediately into the basement (if for long-term storage.). If you eat it right away, keep it in a warm room for 3 days, and then put it in the refrigerator or basement. Do not be afraid if ichor (red liquid) has formed in the jar. It’s better to eat, Patrikeevna correctly says, in about 3 weeks.

But my husband eats this kind of salsa within five days.

These are cracklings. I melted the internal fat and various scraps. Cracklings separately - lard (fat) separately.

This is liver pate. Liver, lungs, head - everything is boiled, twisted, overcooked and jars - and only then into pies.

Cut the lard into pieces so that it fits into the jar. Pour about 300g of salt and 1/4 pack (20g divided by 4 - 5g) of ground black pepper into a deep plate. Stir and soak the lard into this mixture. Don’t be afraid to over-salt – lard won’t take more salt than it needs – be careful not to over-salt. If the mixture is over, make more. We put it tightly in a jar and close it with iron lids and immediately into the basement (if for long-term storage.). If you eat it right away, keep it in a warm room for 3 days, and then put it in the refrigerator or basement. Do not be afraid if ichor (red liquid) has formed in the jar. It’s better to eat, Patrikeevna correctly says, in about 3 weeks.

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.

Processing of pork skins.

Processing and preserving pork skins . The skin of pigs has three layers: epidermis, dermis and subcutaneous tissue. The epidermis is the outer keratinized layer, which is scraped off after scalding. The dermis is the main layer of the skin, consisting of collagen and elastic fibers, giving it both strength and elasticity. Subcutaneous tissue, also called mesdra, is loose connective tissue. Fat cells accumulate in it.

Pig skins are divided into small (light) skins with an area of ​​30-70 dm2, weighing 1.5-4 kg; medium - 71-120 dm2, weighing 4-7 kg and large (heavy) - 120 dm2 or more, weighing over 7 kg.

The inner surface of the pork skin is a good breeding ground for putrefactive microflora, so no later than 2 hours after removal it must be prepared for canning. When preparing the skin for storage, trimmings of fat, meat and subcutaneous tissue are removed from it. There are the following methods for preserving pork skins: brine (in brine, 315 g of salt per 1 liter of water, for 18 hours), rasstil (with dry salt) and dry-salted (a combination of salting and drying).

To prepare the brine, use salt grinding No. 2 (medium), and when salting with rasstil and dry salt, grinding salt No. 1 (fine) is used. The simplest method of preserving skins is to preserve them in vrosstil (dry salting). To do this, the skins are placed on racks with the flesh side up, sprinkled with a layer of salt up to 1 cm and placed in a stack no more than 2 m high. This method requires 30-40% of salt by weight of the raw material. The duration of salting pork skins is 6-7 days.

How to eliminate unpleasant odors at home?

Meat that begins to emit an unpleasant odor should be processed immediately. If there are clearly damaged areas, it is better to cut them off and remove excess fat.

There are two main ways to remove flavor from meat:

How to remove odor by soaking?

Soaking involves placing the meat in a solution for at least an hour. For this they traditionally use:

• wine;
• a low concentration aqueous solution of vinegar (per liter of water - 1 tbsp.);
• saline solution (per liter of water - 2 tbsp.);
• lemon or pomegranate juice.

The product that requires processing is completely immersed in the solution and left for an hour to several hours. This should be followed by a rinse to remove excess soaking solution.

Pickling

You can marinate meat according to several recipes. For these purposes, spices, salt and other ingredients are used. The simplest option is to rub the pulp with a mixture of salt and sugar. The meat remains in this form for 40-60 minutes, after which it is washed in water. If the smell still does not go away, proceed to preparing the marinade.

Most popular recipes:

1. Coat the pulp with mustard and keep in a cool place for 1-2 hours.
2. Rub the piece with spices (nutmeg, basil, black pepper, thyme, rosemary, etc.).
3. Rub the meat with chopped garlic and chopped onion.
4. Aging in soy sauce with added spices.

The smell of fresh lard

It would seem that lard is, as in that joke, lard. Why try it? But there are nuances. After all, there are a great many cooking recipes. Let's figure it out.

Some people keep lard wrapped in a towel at room temperature, some keep it in the refrigerator in a three-liter jar, some cannot eat lard if it has no meat streaks, and some can’t stand them, some use for pickling, juniper, and for some, cloves.

The eda.ru portal asked a dozen chefs and restaurateurs from different cities of Russia about how to choose lard and how to salt it. Opinions about the amount of salt and cooking time sometimes differ greatly - but that’s what makes it more interesting.

Dry salting

The simplest and most popular way to prepare lard for future use is salting by sprinkling with salt. The pieces are cut to the skin. Garlic cloves and other spices are inserted into the slits. What to do in this case, if you discover that the lard is over-salted? What to do in this situation?

This is perhaps one of the easiest ways to fix a product. In this case, it is enough just to remove such lard from the container and remove salt crystals from its surface. Use a knife to reach the slots in the product and remove them from there. After the described steps, the product will be ready for use and the taste will be much softer and improved. Now it’s clear what to do if the lard is too salty.

Features of removing amber for various types of meat

Different types of meat have their own characteristics in cooking and preparing the product for processing. For some species, a slight odor is natural and does not indicate spoilage.

Duck initially has a specific smell . To deal with it, soaking is used. You can use regular cold water. After this, the duck is wiped dry and rubbed with herbs. It is better to cook duck with spices that will overpower the aroma and make the dish delicious.

Beef

Beef lends itself well to marinating and soaking. You can start by soaking not too large pieces in a solution of vinegar and salt. After this, the meat is washed and, depending on the severity of the smell, marinated.

Last resort

It happens that lard spoiled by salt simply cannot be consumed in the form in which it was intended. Shouldn't you throw it away? You can pass such a product through a meat grinder and dilute it with fresh lard. Add garlic to the mixture and mix all ingredients. The resulting minced lard should be stored in the freezer. You can use it while preparing dishes according to your own tastes and needs. It’s good to fry potatoes with this lard for lunch. Also, some housewives add it at the time of roasting. Lard, minced through a meat grinder, can be used to prepare many dishes. A thrifty housewife will find a use for it.

How to remove amber from the freezer?

Features of cleaning the freezer:

• 
  turn off the freezer;

• remove frozen foods;
• open the door and wait until the ice melts on its own - do not use heating objects to speed up this process;
• collect all the melt water;
• wash the freezer using detergent - it is better to choose those compounds that have an antibacterial effect, for example, hydrogen peroxide;
• clean the drain channel;
• treat seals;
• rinse off the product with clean water, wipe all elements dry;
• leave to ventilate for 8-12 hours.

Following this algorithm will ensure that you get rid of the smell of rotten meat.