Housewives do not throw away yellowed or weathered lard: in what cases it will come in handy
Housewives consider lard a strategic product and never throw it away.
The benefits of lard are obvious: it contains vitamins A, D, E, carotene, retinol, tocopherol, micro- and macroelements.
What to do with lard if it has been lying around for too long and has gone stale
The yellowed product was previously rendered into fat, fried in it, and added to hot dishes.
Rendering lard is not difficult. The product is cut into slices and fried in a frying pan, like regular lard, until the fat is rendered, cooled, and poured into jars.
Yellowed lard can be saved by cutting off the edges and smoking it.
The weathered lard is rubbed with garlic crushed into a pulp. A couple of cloves of garlic are cut into several slices, a puncture is made in the lard and pieces are put there. The lard is stored in the freezer.
The yellowed lard is minced, placed in a jar and stored in the refrigerator. The product is combined with crushed garlic and added to cabbage soup or borscht.
