Advice 1: How to cook boiled bacon

Properly cooked bacon can take a worthy place even on the holiday table. There are many recipes for this traditional Slavic peoples product. Very tasty and tender, the fat is obtained, if the boil with spices.
How to cook boiled bacon
You will need
    • fat - 1.5 kg
    • salt - about 0.5 kg
    • water
    • Bay leaf
    • pepper
    • garlic - to taste.
Instruction
1
Carefully pick up the fat for further processing. You can take frozen, but better if you can find fresh lard with well-treated skin and layer of meat. Selected the fat should be washed thoroughly and cut into pieces convenient for cooking, i.e. that they easily fit in the pan. Pieces measuring about 10x8 cm best suited for uniform brining.
2
In a pan pour water and add salt in the proportion of 1 liter of water – 100 grams of salt. Once the brine boils, add all the prepared spices. A classic recipe of boiled bacon as the spices used Bay leaf and black pepper. Aroma and taste of bacon can be somewhat diversified due to selection of appropriate spices. Except Bay leaf and pepper, you can add cloves, coriander, cumin, fennel seeds and mustard. In brine with spices dipped the prepared bacon pieces. Thus it is necessary to ensure that they are fully submerged in the brine. Cook on low heat for at least 40 minutes.
3
Then the pieces of fat should be removed from the brine, lightly dry with a linen towel or napkin, and still hot, sprinkle with a mixture of minced garlic and ground black pepper. Covered with spices and slices of bacon should be wrapped in parchment paper and a kitchen towel until cool. When the bacon has cooled, it should be deployed and placed in the refrigerator.
You can do more and differently. Give boiled pieces of bacon to cool in the brine and then remove and cover with crushed garlic and ground pepper. Then wrap it in foil and give some time, three hours, to soak up the spices.
To store cooked bacon should be refrigerated. But it would be better if it will be place in the freezer. The frozen slices are very conveniently cut into thin plates.
Useful advice
If brine is to prepare a decoction of onion peel, you can get bacon that looks very reminiscent of smoked.

Advice 2: How to cook bacon bacon

Not all love bacon in the form in which it is sold in stores. It is understandable, you can often buy or undercooked product, or fat without a single layer of meat. That is why cooking at home. Start with tested recipes make, for example, lard with spices for a couple.
How to cook bacon bacon
You will need
    • • Fresh salted bacon – 300 – 500 g;
    • • Ground black pepper – 2 teaspoons;
    • • Garlic – 3 cloves;
    • • Bay leaf – 2 PCs.
Instruction
1
Slightly frozen bacon cut into narrow strips up to a width of four inches. The product did not cling to the knife, pre-sharpen, and a well cool tool.
2
Chopped pieces thoroughly and RUB proselyte much pepper or mixture of peppers ready. Salt is recommended to take large, but the pepper should be a small fraction.
3
Cloves of garlic crush with a knife or the special tool and RUB them sides of each slice of bacon. Take in fat the slits to 0.5 cm and put in them a couple of broken Bay leaves.
4
The resulting billet is put in the refrigerator and leave overnight. During this time the fat will have time to absorb all the spices and the aroma of the Bay leaf. Be sure to cover the bacon, or together with the aroma of spices will absorb it and the smell of the refrigerator.
5
Cook the bacon in a double boiler or a slow cooker. If you do not have a regular steamer, it's not scary. Put the slices in a colander, which, in turn, place in a pot with water (so the blender) so that the colander does not touch the surface of the water. Put the saucepan on the fire, bring to boil and leave on for at least 40 minutes. This time will be enough for gentle and soft fat. However, if you took the solid pieces, then boil better hour, and sometimes two.
6
Willingness fatand check with a fork: the bacon ready in case if the fat is easily punctured. remove the dish and let it "rest" on the rough canvas (for example, drain bacon on towel). Decorate with greens, add some sliced garlic and serve with black bread.
Note
For this recipe you can cook any bacon, as the most rigid, and, on the contrary, very soft, with a thin layer of meat. Method of cooking fat for a few convenient for several reasons: it absorbs water and salt from it is not washed out, and the final product will not be salted and, finally, what is perhaps the most important thing on a finished dish, all the spices, they are not washed with water. This fat you can take with you anywhere, from a trip into the woods to work.

Advice 3: How to get a gentle fat in Belarusian

Though fat and is a brand of Ukraine, we will do a delicious bacon recipe cooks Minsk.
Fat - the best appetizer
You will need
  • A piece of bacon 1-2 kg;
  • Water;
  • Salt large;
  • 1-2 garlic heads;
  • Black pepper or peas(if you have a mill);
  • Bay leaf;
  • Clean cloth;
  • Foil
Instruction
1
Prepare to salting a piece of bacon. If necessary opalium on a gas burner bristle into the skin.
Washes clean, scrape knife, make small incisions in the skin along and across (to be there).
2
In a saucepan dilute the brine, 3-4 tbsp of salt per litre of water. The water level should be slightly higher than the piece (pieces) of bacon in the pan. Sakladim pieces in the brine.
Put the pan on gas, heat the water to a boil and switch off immediately. Make sure that the bacon was covered in brine (can be put on top of the plate).
Leave the bacon in water for a day.
3
The blunt side of a knife remove the greasy ("lard").
Crumble the bacon in a mixture of freshly ground black pepper and chopped Bay leaf.
Round pieces of thin slices of garlic, wrap tightly in cloth, then in p/e package and remove 5 days in the refrigerator.
Take out a piece, remove the garlic, perekladiv fat in the foil and in the freezer at least a couple of days. There fat will be more tender.
Note
When choosing the fat on the market, pay attention to the color and smell. The fat should be white or pale pink color, without any traces of blood vessels. Smell slightly milky, without sharp extraneous notes.
Useful advice
In addition to black pepper, can use red hot peppers - as you like.
Is the advice useful?
Search