Fried Cabbage, Bacon and Onion side dish (Dr Poon / Low Carb)
How to cook fat bacon in onion peel
Selection and preparation of fat
Cooking cooked bacon in onion skins begins with its purchase in a butcher shop or on the market. Ideally, the piece should be white, without red streaks and gray. Thickness is from 3 to 6 cm. With gentle, sweet and dairy aroma. Well, if the fat is cut from the peritoneum and easily punctured with a skewer, then it will marinate faster. Even better, if it has a soft skin, no bristles, and alternates with layers of meat. It is also advisable to look at the presence of the vet service stamp on the product and / or quality certificates that are available from the seller. They make sure that the fat was obtained from a healthy animal and can be eaten without harm to your health.
Preparation of onion peel
Husk can be harvested long before you make boiled bacon in onion peel, with or without garlic. Immediately before cooking it will need to sort out. Spoiled, too dirty, rotten, you must immediately throw.Put the remaining husks (clean and smooth) in a saucepan along with other ingredients and add water. In what quantity it should be taken, indicated in each individual recipe.
The best cooking recipe
This cooking method is considered one simple and best. The boiled lard obtained by the result has a stunning aroma, a unique taste and an appetizing golden color. Even those who are not very fond of this product are delighted with it.
- a piece of fat - 1 kg;
- the shells of several onions - 300 grams;
- fine salt - 6 tbsp. spoons (can be more);
- pure water - 2 liters;
- Lavrushka - 2-3 leaves;
- 2-3 black pepper peas;
- greens and garlic - on request.
Rinse onion peel thoroughly, put it in a saucepan. Pour salt and peppercorns, put lavrushka and, if used, chopped greens. Pour all the water. Put on the fire, wait for the boil. At this time, cut a pound of fat into 4 pieces. Dip it in salted onion decoction. Boil for 12-18 minutes. Remove immediately from heat. More time to cook is not worth it, because the fat will turn out too soft.
Then you can go 2 ways: either immediately remove the product from the decoction, or hold it for 5-6 hours, and then do the same. Upon completion, the lard, boiled with spices in the husk, must be dried on newspaper sheets, rubbed with garlic (to taste) and removed on the lower shelf of the refrigerator for 12 hours. After the product is cut into slices or thin slices and eat.
Lard with garlic and hot pepper
Salo made according to this recipe is quite spicy. It is good to serve it with borscht, pickles, vodka and mustard. Or just with black bread - many people think that it is very tasty.
- several bulbs husks - 2 handfuls;
- salsa with meat layers - 1 kg;
- cold water - 2 l .;
- salt - 3-5 tbsp. spoons (better - more);
- Lavrushka - 3 leaves;
- fresh garlic - 1 pc .;
- allspice peppers - 5 pcs.;
- a mixture of ground peppers - 2 tsp.
Before you cook the boiled bacon with garlic, you need to thoroughly wash the onion peel and shift it into an old whole saucepan. Clean the fat from any dirt and lint, rinse with water from the tap. Put it on top of the husk.Pour such amount of cold water so that the product is completely hidden under it. Put the pot on the gas. Add salt. Boil, immediately reduce the heat. Boil for 15-22 minutes, depending on the thickness of the fat. 5 minutes before the willingness to put lavrushka and peas pepper. Then remove and dry the product.
Immediately peel and chop the garlic, put it in a separate saucer. Add the right amount of red and black pepper. Stir well. Salo thoroughly coat the resulting mixture, wrap in foil and put in the fridge "for ripening". The next day, lard, boiled with garlic in onion peel, you can get, chop and serve to the table. That's all.
Boiled lard with liquid smoke
Of course, liquid smoke is not the most useful product. But it does not need to add liters. A small amount is enough to get a tasty lard, similar in taste to that smoked in a smokehouse.
- whole fat or in pieces - up to 1.5 kg;
- several bulbs husks - 2 handfuls;
- a mixture of ground peppers - 2 tsp;
- fine salt - 8 tbsp. spoons;
- liquid smoke - 2-3 tsp;
- garlic and herbs - on request.
Put washed husks, salt and a piece of bacon in a pan. Add a liter of water and the right amount of liquid smoke. Put on the fire and boil for 15-22 minutes. In the presence of good meat streaks, the time can be increased up to 40 minutes. At the end of cooking, cool the product directly in brine. To get, to clean from the stuck peel, slightly dipped with paper napkins, to dry. Separately mix peppers with garlic. Rub the fat with the mixture and wrap in plastic wrap, put in the freezer. Consume as needed.
Boiled bacon in a package in onion peel
Such salsa is in great demand among gourmets. It is cooked quickly, it turns juicy and tender. Tip: the fat remaining in the package, it is better not to pour, and use for cooking any dishes - for example, fried potatoes.
- salsa fresh - 0.5 kg;
- garlic cloves - 6 pcs .;
- various spices (salt, pepper, Provencal herbs, etc.) - to taste.
On the fat, make a couple of cuts, put inside the peeled garlic cloves. Sprinkle the piece on all sides with spices and spices, put in the fridge for 2-3 hours to soak.Put in a plastic bag, bleed and tightly tie. Put on another 2-3 bags on top. Put the fat prepared in this way into the pan, add cold water and boil for 2 hours. Cool, without removing from the bag, and serve.
Note to the cooks!
Many hostesses ask how to properly store fat, cooked in the husk. In fact, there is nothing complicated. It is necessary to cut the finished product into several small pieces, wrap in foil or plastic wrap and put in the freezer. You can keep it there for 3-4 months, after it will no longer be consumed.
Another common question is what can be served with boiled fat? The answer is: do it better with young spring onions, fresh bread, scrambled eggs, etc. It is worth noting that it is very tasty as a separate snack, and at the heart of other dishes (it, for example, can be added even to borsch). Well, and finally, such a brief advice: you should cook lard strictly together with the skin, otherwise it will quickly lose its shape. If you didn’t manage to clean it well, just cut it off before serving the food to the table. Bon Appetit!
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