What is lard and why is it good for the body? Recipe for cooking
The modern fashion for a healthy diet with the introduction of only low-calorie, easily digestible foods, has made people forget that for the normal functioning of the body needs 20-30 grams of fat daily. Without it, the normal functioning of all organs is impossible, which means you cannot be healthy. Fat can be obtained from butter or vegetable oil, fatty meat, and lard. It is the latter product that is rarely remembered today. Only in villages, where they traditionally keep livestock for slaughter and consumption for food, lard is still in demand.
- What is lard
- What it tastes like
- How you eat it
- Composition and calories
- How is lard useful?
- General benefits
- For Women
- For Men
- If Pregnant
- For breastfeeding
- Can I give it to children?
- Lard from a cough: good or bad
- The use of lard in cosmetology
- The harm and contraindications
- How to choose and where to store
- How to cook lard at home
- With cracklings
- With garlic
- What can be cooked from lard: Recipes
- Lard Biscuits
- Lard Rolls
- Lard Pie
- What can be used instead of lard in cooking
What is lard
Buttermilk is melted fat obtained as a result of melting the fat or internal fat of poultry, cattle, pigs or wild animals. Since ancient times it has been customary when slaughtering pigs or birds to use the whole carcass for food, without discarding the fat and by-products. All the more so because in the old days farmers could not afford vegetable oil. They had to melt internal blubber, bacon fat of animals and birds. It was used for frying, baking, adding it to dough instead of butter.
Lard could easily withstand temperatures up to 210 degrees. Only at a higher temperature begins to decompose, which allows you to cook it on the products requiring a long heat treatment. Therefore, ghee is now recommended to use for frying various products - potatoes, meat, poultry. Frying in it gives you the opportunity to get a ruddy, appetizing crust, which can not be obtained even with high-quality vegetable oil. Lard is widely used for deep-frying various items - baked goods, fish and meat in batter.
What does it taste like?
Ghee does not have a pronounced taste, if no additives were used in its preparation. But, it has the flavor of the animal or bird from which the fat was obtained. Buttermilk may have a slightly sweet flavor. A product of the highest quality, made according to all the rules, has no smell at all. It can be used in cooking not only for frying, but also for baking. This will be discussed below.
How it is eaten
Few people consume lard as a spread on sandwiches. After all, it is too caloric and fatty. However, if you add garlic and spices to the highest quality product, then quite occasionally you can enjoy delicious sandwiches of black bread and natural, melted lard. Most often, it is used for frying different products - potatoes, meat. Also for deep-frying culinary products, such as cakes. It is added directly to yeast or unleavened dough in the preparation of all kinds of pastries, which makes it unusually airy, light. Baked products made of such dough do not become stale for a long time, remaining fresh and delicious.
From ancient times lard has also been used in European countries for cooking traditional and beloved dishes. For example, for stewing delicate liver foie gras, duck or goose confit. Generally, the first to melt the internal fat and fat of animals were the Poles. That's where the tradition to make lard and use it for frying came from.
Composition and calories
The largest part of lard consists of fat (over 99%). And, this is not surprising - the product itself is fat. Protein, water and ash occupy a very small part. Melted fat contains no carbohydrates at all. But there is a whole group of vitamins B and fat-soluble vitamin A. Minerals include calcium, potassium, sodium, selenium and in very small amounts of iron, phosphorus, zinc, copper. In its composition, lard has various acids that are involved in all the processes of the body and without which its normal functioning is impossible.
How is lard useful?
Overcooked lard does not change its chemical composition much during a long thermal treatment. It perfectly withstands long cooking without forming carcinogens and other harmful compounds. It contains lard:
- Saturated fats that cannot oxidize when broken down and provoke the formation of free radicals.
- Vitamins A, B, D and E.
- Minerals, particularly selenium, which is considered rare.
The product contains archidonic acid, which promotes cell division in the body and the processing of harmful cholesterol. This component has a positive effect on mental activity. More recently, scientists have discovered that pork fat promotes rapid healing of wounds.
Consumption of lard in food contributes to:
- improving the work of the cardiovascular organs;
- Strengthen the walls of blood vessels;
- prevent the formation of blood clots;
- Improve blood clotting;
- stimulation of the metabolism;
- active work of the liver;
- normalization of thyroid function;
- Strengthening of bone tissue;
- good functioning of the immune system.
Melted animal fat has cholesterol in its composition, which on the one hand is harmful, but on the other hand can actively fight against depression, improve health and prevent the development of Alzheimer's disease.
Moderate consumption of lard in the diet is very useful for people suffering from cardiovascular disease, having problems with the thyroid gland. It is necessary to introduce it into the diet and those who are often ill with colds, viral diseases. It will strengthen the immune system and make you feel good. Especially, it is necessary to consume lard in winter for those who spend more time outdoors. Lard is also necessary for emaciated people who cannot gain weight for some reason or because of illness.
Lard is rich in monounsaturated acids, which are necessary for the normal functioning of the female reproductive system. Its periodic consumption allows women who want to get pregnant to speed up this process. Of course, lard is not a cure for infertility. But in modern conditions, when many girls torture themselves with low-calorie diets, exhausting the body, and forget about natural products, the problem of pregnancy is more relevant than ever.
Consumption of lard in the first half of the day, so as not to harm the figure, in small quantities will contribute to a fast metabolism, as well as rejuvenation of the body. Even during dieting it is not necessary to give up fat completely, so as not to harm the hair, nails and skin. Therefore, fat must be present in the diet of women of any age.
Since ghee is a high-calorie product, it is a must for men who are engaged in heavy physical labor, active professional activities or sports. These are not empty calories! Lard contains many vitamins and minerals that improve performance, well-being and mood. Thanks to him, a person becomes more sturdy, stronger. Very useful product and for intellectual workers. And also for all representatives of the strong sex who want to remain active and active.
Important: Lard with garlic perfectly removes toxins, which is relevant for people experiencing a hangover!
During pregnancy, the need for vitamins and minerals in women increases significantly. Melted fat is quite possible to include in the diet, as it contains the whole group of vitamin B, which are necessary for the successful development of the fetus. During pregnancy, most women's skin and hair deteriorate. The consumption of lard will allow the body to restore the hormonal imbalance, make the skin and hair beautiful and healthy.
Lard contains in its composition lauric acid, which contributes to the production of breast milk. During lactation, the consumption of this product is simply necessary. It will increase the quantity and quality of milk. In order not to harm the figure, it is enough to include it in the diet 2 times a week a little bit.
It is very important to eat fat in the morning, 50 grams. if there is a depressed state, depressed mood, which is often after childbirth. Also, the intake of internal fat and clarified fat will enable a quicker recovery from childbirth, as they have a beneficial effect on the production of hormones and thyroid function.
Can I give it to children?
Gut fat is a good folk remedy that can fight coughs. It has long been used to treat acute respiratory infections in children. Of course, you should not give lard to children under 1.5 years, as well as older children on a regular basis. You can - moderately, a little and infrequently. Moreover, the vitamins in the product increase the body's resistance to viral infections. Therefore, in the winter season, melted fat only at low temperatures can be given to children a little. It is better not to fry on it, but to dress their porridge or potatoes. It is good to use the product as a folk remedy for viral diseases, but this will be discussed below.
Important: If the fat began to smell bad during storage or appeared grayness, yellowing, then you can not use it in food, especially children!
Buttermilk from cough: benefits or harms
Buttermilk, most often, is used as a folk natural cough medicine. However, on its basis also make ointments for burns, skin diseases, joint pain. All of them have proven themselves since ancient times.
From colds, adults and children can make a grid of lard, which improves blood flow, provides warmth in the chest area and excretes phlegm perfectly. The fine mesh is applied with a cotton swab, avoiding the heart area. A cotton cloth is placed on top and the chest is wrapped overnight. Such a universal recipe is suitable even for very small children, who can not be given medicines. The remedy excellently softens the cough, makes it wet from dry, helps the body to fight toxins. In this case, the treatment is carried out mainly from the inside, which is the main feature of the use of gut fat. After all, it surrounds internal organs of animals and is intended to protect them from hypothermia. After melting the product continues to perform its natural function.
Also, warm milk, in which a spoonful of honey and a spoonful of lard are dissolved - the proportions per glass - helps cough. Regular drinking of such medicine on an empty stomach will allow for a couple or three days to cope with the symptoms of a cold, flu.
Using lard in cosmetology
Cosmetologists did not ignore this unique product. Melted fat perfectly refreshes, tones and rejuvenates the skin. On its basis prepare home masks and creams. For example, Cleopatra mask, which is made from such natural products as honey, aloe and lard. Regular use of the mask allows you to keep your skin young for a long time, considerably tighten it.
Lard is beloved by cosmetologists because:
- Provides excellent nourishment for the skin, especially during the cold season;
- restores damaged, thinning dermis;
- Smoothes wrinkles;
- Slows down the aging process.
Lard combines perfectly with honey, vegetables and fruits. Various masks and creams are used not only for the face, but also for the neck, hands and body. Also, lard helps to take care of the hair. To do this, it is melted to a liquid state, add decoction of herbs useful for hair - chamomile, lime flower, oak bark, burdock. Mixture is applied to the hair and kept under a cap for an hour. Hair becomes shiny, healthy and strong.
Harm and contraindications
Despite the many useful properties, lard in some cases can be harmful and even contraindicated to a certain group of people. It is very caloric and hard to digest by the body, which for processing uses the most important element for brain function - glucose. Consumption of lard in large quantities will harm mental activity.
Lard should not be eaten with:
- acute gastritis;
- impaired bile production.
If you eat it in small amounts irregularly, then a healthy person will not be harmed by the product and will not disrupt the function of internal organs. The optimal amount for a healthy person is not more than 80-100 grams per day. It is not recommended to use lard during the recovery period after surgery, as high-calorie food in this case prevents the rapid recovery of the body. If ghee caused an allergy when used externally, you can not take it internally!
How to choose and where to store
In order for the lard to be of high quality, without the presence of an unpleasant odor and taste, it is necessary to correctly select the lard for it. When buying, you should pay attention to:
- The aroma, which in a fresh product should be pleasant, milky, and without extraneous impurities.
- Color, which should be gently pink, whitish, but in no case yellow or gray, which indicates stale.
- The absence of meat interlayers - such bacon is not suitable for overmashing.
- Thickness, which should be from 3 to 6 cm.
Important: Even the slightest, slight smell of urea in the lard will be many times stronger after it is resmelting!
The lard can be kept well in tightly closed jars in the refrigerator for 3-4 months. If you get a lot of lard and you can't consume it as food during this period, then it's better to put it in the freezer for storage. If before pouring the fat jars and lids were sterilized and tightly sealed, then the storage period in a cool place will be 2 years. Glass jars should be in a dry place, where no direct sunlight enters.
How to cook lard at home
There are different ways to bake lard or gut fat. To do this, use a pan with a thick bottom, a multicooker or an oven. Wet method of melting involves adding liquid to the fat. The dry method involves melting without adding water.
For 1 kg of cooked lard you need 2 kg of pork fat or lard, a little salt, 150 ml. water or milk. First, the lard is cut into small pieces, put in a bowl with a thick bottom. Salt and water or milk are added. Turn on low heat and bring the mixture to a boil. Cover with a lid, turn down the heat to minimum and simmer for 2 hours. Periodically stir the mixture very carefully - it splashes. For the quality of the finished product to be high, stewing should be on the slowest heat. The liquid in this case does not allow the pieces of fat to stick to the bottom of the dish, and in the process of cooking it evaporates completely.
When the simmering time comes to an end, it is left to strain the lard through folded gauze folded in half. Pour the lard into a glass jar, let it cool completely at room temperature and put it in the fridge.
Important: It is better to add still milk, as it gets rid of the natural smell of the fat and gives it a delicate, creamy taste!
Goose lard is made from the subcutaneous internal fat of a slaughtered bird. It is harvested, cut into small pieces, and put in a bowl with a thick bottom. Put it on fire and boil it for half an hour, stirring occasionally. The fire should be slow, and the mixture should not boil. Then the lard is strained and poured into glass jars. Give it to cool, close and put it in the refrigerator.
Fat and cracklings
Lard can be made only from pork fat. For this purpose, it is carefully cut into small pieces of equal size. Put in a thick-walled pot and boil over low heat, stirring constantly. The lard will float to the surface, but the product can be considered ready only after they have sunk to the bottom. Do not store lard together with greaves, and there is no need to. Lard is removed with a slotted spoon and used for cooking. Fat is strained and poured into jars.
For sandwiches, you can make lard with garlic. This is a great option for a dense, hearty breakfast in the cold season, which will create a feeling of fullness for a long time. This dish is made quickly and turns out very tasty. For it finely chopped pork fat and put it in a bowl with a thick bottom. Melt on low heat for 60 minutes. Fat is poured into a jar. Add crushed garlic, salt, and your favorite spices. Stir and place in the refrigerator. After a few hours, when the snack has infused, it can be used to spread on rye black bread. It perfectly complements the taste of the borscht. For 250 grams of lard you will need 5-6 cloves of garlic.
What can be cooked from lard: recipes
Lard is often used for frying during the preparation of various dishes. This can be goulash, azu, cutlets, poultry. During heat treatment, even prolonged, it does not foam and does not bubble, unlike vegetable oil, since it does not accumulate harmful substances. Lard is most suitable for long-term frying and, in this respect, is considered healthier than vegetable oil. In general, it can be used for frying anything - omelets, vegetables, products in batter.
For fans of culinary experiments it is worth trying to prepare different kinds of dough with lard. For this purpose, preheat the fat in a water bath, so that it becomes a liquid consistency. This is a great substitute for butter and margarine.
Few people know that you can make delicious shortbread cookies with ghee. This recipe has been used since ancient times by grandmothers, knowing that lard will make the dough crumbly, tender. The algorithm of preparation is as follows:
- 2 eggs are beaten with a glass of sugar until foam (in the modern kitchen you can also use a mixer).
- The egg mixture is mixed with 10 tablespoons of liquid lard, which is heated in a water bath.
- Add baking soda or baking powder and flour.
- The kneaded dough and put it in the fridge, wrapped in clingfilm.
- After half an hour, roll out into a layer about 5 mm thick.
- Place on a baking tray lined with parchment.
- Bake until golden brown.
- Sprinkle with powdered sugar.
For a variety, you can add lemon or orange zest or walnuts crushed into crumbs to the dough. You can make a layer of jam, jam, marmalade.
Bagels with lard
Bagels are a favorite treat for kids. They are surprisingly tender and crumbly on lard. A budget version of the dough, which does not affect the finished product. For the dough you will need a cup each of sour cream and liquid lard, two cups of sifted flour. As a filling you can use any thick jam, marmalade, jam or canned cherries.
Sour cream for the dough can be replaced with kefir. All ingredients are mixed together to make a malleable, soft dough. Wrap it in clingfilm and leave in the refrigerator for at least 2 hours. Next, the dough is divided into 3 equal parts, each of which is rolled out into a layer. Cut into segments of equal size. Put stuffing on the wide side and roll up into bagels. Put it on a baking tray lined with parchment paper, and bake it in an oven heated to 200 degrees for 20 minutes. Sprinkle the ready pastry with powdered sugar and let it cool.
With the addition of lard you can knead any dough - yeast or unleavened dough. It can also be used in the preparation of grated pies, which are very fast. For the dough you will need a cup each of lard and sugar, 2 eggs, 2 cups of flour, baking soda or baking powder, and jam for the filling. For this recipe, the lard should not be liquid. It should be soft and pliable. First mix the lard and sugar until completely homogeneous and fluffy, add the eggs. Whisk well. At the end flour and baking soda. Knead the dough, which does not stick to the hands, is malleable. Take it to the refrigerator for an hour. To speed up the process, you can put the dough in the freezer for about 20 minutes.
The ready dough is divided into two unequal parts. The small part is put in the freezer, and the large part is rolled to the size of the baking tray. Such dough is very difficult to roll out and shift. Therefore, you can flatten it with your hands on the baking tray prepared for baking. Then the filling is placed on the base. This can be marmalade or jam, as well as fresh berries or fruit with sugar. Very delicious is a shortbread cake with black currant, which gives an unforgettable sourness. The second part of the dough is grated on top. Bake in a heated to 200 degrees oven for about 30 minutes. Let cool, cut and serve.
Very fluffy baked patties, if you add lard to the dough for them. Products do not stale for a long time, remain tasty and fresh.
- 2 tbsp. of melted lard;
- glass of milk;
- spoonful of sugar;
- 20 gr. of yeast;
- half a pound of flour;
- a little salt.
When kneading the dough, use soft lard, which is mixed with the rest of the ingredients and knead a plastic dough. It is taken to a warm place for lifting. Form patties with any filling - stewed cabbage, potatoes, mushrooms with onions, eggs with green onions, minced meat with rice. These pastries can also be baked with sweet filling. Bake the products after proofing for 20 minutes in a preheated oven.
What can replace lard in cooking
In baking lard can be replaced by melted butter. Margarine will also work.
If replacement is needed for frying - change it for any refined oil.
Definitely about the benefits or harms of lard It's impossible to say whether lard is good or bad. Everything is good in moderation! A fanatical infatuation with it will invariably lead to disruption of the digestive system and weight gain. A rational approach to the consumption of fatty foods will improve your health and well-being.
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