The fat in onion skins at home

Сало в луковой шелухе в домашних условиях

All fans of fat in one voice will declare to you that better properly smoked piece of anything you can imagine. Sorry, Smoking is not the healthiest way of cooking fat, and therefore have long apply a little trick: a piece of bacon scald together with onion husks. As a result, the fat acquires a mouth-watering hue, aroma and taste, but also wins in terms of usefulness to the body. For those who want to use the technology of cooking fat in onion skins in the home as a complete alternative to Smoking, we recommend you to add to the solution some liquid smoke.

Bacon salt onion skins – recipe

For this recipe you can take as a normal piece of beef not too fat cuts like brisket, with a layer of meat. In the latter case, five-provarivanija may not be sufficient to complete the cooking meat and therefore increase the welding time depending on the amount of meat and the thickness of the layer.

Ingredients:

  • bacon — 1.2 kg;
  • garlic — 5 Zubkov;
  • salt — 1/2 tbsp.;
  • onion peel — 1 handful;
  • Bay leaves — 3 PCs.

Cooking

Start cooking with onion broth to which you want to put onion peel in a pot with a liter of water, add salt and Bay leaves and put on fire. Once the solution reaches a boil, put into it a piece of bacon and cook for about 10 minutes. The finished piece leave to cool at room temperature, and then place the container in the refrigerator. When the onion broth is completely cool, place a container of lard in the fridge and leave overnight. Ready-boiled bacon with spices in onion skins, remove from the dish and Pat dry, then RUB a piece of garlic pureromance teeth, wrap with foil and allow to soak in the freezer for a few hours.

How to salt the fat in onion skins — recipe

If you don’t mind a light onion flavor, along with the husk in the pot, you can send and a whole onion. With it and add the liquid smoke, which will help make the aroma more expressive.

Ingredients:

  • fat — 1.1 kg;
  • salt — 3 tbsp. spoons;
  • water — 1.8 l;
  • a handful of onion peel;
  • liquid smoke — 25 ml;
  • leaf Laurel — 2 pieces;
  • garlic — 3-4 cloves;
  • ground pepper — 1 tsp;
  • a whole onion (small) — 1 PC.

Cooking

Put on fire a saucepan with salt, onion skins and Bay leaves. When the broth comes to a boil, place the bacon and leave to stew for about an hour. Over time drip a bit of liquid smoke, add ground pepper and whole onion small size. How to cook bacon in onion skins to decide on your taste: if you like soft, not too fat, allow the piece to boil on the fire for half an hour, but if you prefer softer bacon, then leave it on the stove for one hour. After the time is still too early to remove the sample, because now the piece needs to cool completely in the brine. Then the fat dried, wrap the film or foil, and place in the freezer for about an hour. Now you can top off, definitely put a thin slice of bacon on a slice of bread and accompanied by a serving of mustard.

If desired, the fat can be cooked in multivarki in onion skins, to do this put the mode of «Cooking» for one and a half to two hours, depending on the desired result.

Salting the fat in onion skins hot

Ingredients:

Сало в луковой шелухе в домашних условиях

  • the fat — 2.7 kg;
  • onion peel — 1 tbsp.;
  • salt — 5 tbsp.

Cooking

Pour the fat water to cover, pour this water into another pot and boil with onion skin about 5 minutes after boiling. Broth strain, add salt and place the fat. Allow the fat to boil for 40-45 minutes, let it cool right in the broth, and then Pat dry and leave in the freezer for at least an hour.

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