You always want the finished lard to be tender and soft.
The same applies to the skin of the snack, which often fails and turns into a sole.
Culinary expert of TUT NOVOSTI, chef and fourth-class baker Yulia Arkhipova will tell you how to achieve the delightful softness of the finished dish.
How to make lard skin soft
In fact, half of your success already depends on the quality of the raw materials you buy.
Properly processed lard before sale is distinguished by its fineness and slightly brownish tint. In addition, a quality product is characterized by a slight smell of burnt straw.
However, you can achieve softness at home.
To do this, pour water into a deep-bottomed frying pan to such a level that it only covers the skin.
After the water boils, the skin needs to be boiled for about 5 minutes. And only after that can you salt the product, as you prefer - cold or hot.
Earlier we wrote about how to choose lard, having only an ordinary match with you.
Expert: Arkhipova Julia
