To make tasty lard, it is important to choose the right brisket.
However, the taste and softness of the dish is also affected by other components, including salt.
Chef, fourth-class baker, and culinary expert Yulia Arkhipova told us how to choose the right salt for salting lard.
What to look out for
Incorrectly chosen salt can ruin a dish. And it is important to consider its size.
Too fine salt penetrates the fibers intensively. As a result, the lard may turn out too salty.
But very large grains of salt, on the contrary, do not contribute to quick salting.
Therefore, for lard it is better to choose relatively coarsely ground salt.
Sea salt or iodized salt should also not be used for this purpose.
Subtleties of salting
The size of the lard also affects its taste. You shouldn't take too large pieces for salting.
After all, they can be salted for quite a long time. And this will ultimately affect the softness of the lard.
However, this problem can be solved by cutting. A large piece can be cut "accordion-style".
It is only important that the skin remains intact. Then the fat will be salted faster and will be tender.
Earlier we told you what unexpected ingredient to add to pea soup.
Expert: Arkhipova Julia
