Modern technology makes life easier for a housewife, and even more so for a working woman, who also has a family. Agree, it’s one thing, when you come home from work, to stand for a certain amount of time, during which you can’t go away for a long time, and quite another thing - to lay down products, set the necessary regimen and do other things (for example, to do homework with a child). Actually, this kind of opportunity is provided to interested people by multicookers that have pleased us.
Moreover, thanks to them, dishes became available in home cooking, which previously required special equipment and for a long time to use it - smoked meats, corned beef, etc.
Appetizing fat from the point of view of the owner of the multicooker
For a long time it was believed that this product is extremely harmful to health - they say it contains cholesterol and contributes to severe obesity. After scientists popularly explained that lard contains only the “right”, non-harmful cholesterol, but also helps the body in many ways, lovers of such provisions sighed with relief. But a very urgent question remained: where to get well-cooked, tasty and suitable fat? In a slow cooker - this is the modern answer!
Bake with pleasure and without stress
It is far from always possible to bake fat, for example, in the oven, without loss of juiciness. Moreover, there are times when it also burns. All this can be avoided by baking lard in a slow cooker. For a kilogram of the main product, take a couple of cloves of garlic, 3 bay leaves and two large tablespoons of salt. Coriander and pepper (both black and red) are to your liking, and you need 5 glasses of water (included with your slow cooker).
Before cooking, it is better to wash the fat thoroughly and dry it with a towel or napkins. Love garlic - stuff it with a future delicacy. In a bowl, mix the spices (if you want) with pepper and salt; crushed garlic - optional, broken lavrushka - required. The resulting composition must be rubbed on the main product from all sides and put it in the sleeve. To make the fat in the multicooker juicy, you need to carefully tie the sleeve on both sides. This package is placed in a container, water is poured into a saucepan, the container is put in place and the “Steam cooking” program is launched. Cooking will take an hour. When the magic machine turns off, you do not need to take it out right away - let it cool inside. Only then is the fat removed and in a regular bag of polyethylene placed in the refrigerator for a day. It turns out delicious bacon! In a multi-cooker, the process takes very little time, but without it, you would have to work much longer.
Smoke without a smokehouse
Even those who do not like the salty version are very positive about smoked bacon. However, at home, it is usually impossible to overcome the process on your own. And to buy ready-made is expensive and there is no certainty about the result. In such a situation, it is worth considering how to smoke fat in a slow cooker . Moreover, the procedure is simple, and the result is amazing.
A pound of fat (and it’s better to take it with meat layers - not everyone likes it is very fatty and not meaty at all) will use seven spoons of “liquid smoke”, any seasonings and salt that are combined. To soak up lard in a slow cooker, spices and salt are poured into the marinating container, mixed and supplemented with half of the "liquid smoke". Salo is put down on this mixture with the skin, the rest is laid on top, the remainder of the "smoke" is poured out and water is added. A load is placed on top for two hours. After the required time has passed, the container is placed in the multicooker, the "Extinguishing" mode is set (30 min). In order for smoked lard in a slow cooker to fully reveal its taste, it must again be put in the refrigerator, at least for half an hour. The taste is amazing!
Onion joy
There is another way how to cook lard in a slow cooker, and it’s unusual and very tasty. The main ingredient, again, is better to take with a layer. A glass of rock salt (coarse), lavrushka, ground pepper (it is better to limit it to black), 2 large tablespoons of sugar, garlic and - the main component - onion husk will go to the same kilogram. She will need a couple full of handfuls.
Boil the husk with boiling water, then rinse it well. It is placed in a multicooker bowl (about half), on top - fat, lavrushka and the rest of the husk. In another vessel, marinade is made: boiling water + sugar + salt. The finished liquid is poured into the bowl and put out the quenching mode for an hour. Without removing the contents, everything is left overnight for salting. In the morning, the lard is dried and rubbed with ground pepper mixed with garlic. An almost finished product is wrapped in film (or laid out in bags) and hidden in a freezer. The next day - eat served!