The skin of lard always turns out soft: what to do when salting – it will be easy to bite off
After salting, the skin of the lard becomes "oak" and practically inedible? Don't despair.
After all, there is a fairly simple way to prepare this snack, but in a much better quality form.
Chef, fourth-class baker, and culinary expert Yulia Arkhipova revealed what exactly needs to be done to make lard soft and tasty.
According to the expert, it is necessary to take note of one specific, but very simple method.
Remember this method
Lard can “boast” of an exceptionally soft skin if you heat treat it.
To do this, fill a deep-bottomed frying pan with water. There should be a little liquid, just at the very bottom.
Next, place the frying pan on the fire and put in the piece of lard you intend to salt. Put it in with the skin down.
Make sure that the water covers only the skin. After the liquid boils, wait 5 minutes and turn off the gas.
Now you can begin the process of salting the lard.
Earlier we talked about what kind of water is best to put eggs in for boiling.
