Cooks told the rules of salting salads so that the skin was soft

It is most appetizing when lard is salted and its skin becomes soft. But it can be a separate delicacy in this case. If it turns out to be hard and too rubbery, you will have to cut it off and throw it away.

Details

The result depends not only on the cooking technology, but also on the quality of the product. Experts say that the softness of the skin is affected by the correct processing after slaughter.

Choose pieces of lard with a thin skin for salting. It is better that it has a light brown shade and the aroma of burnt straw. If you can strike fresh lard with a match, it is definitely good. And lard with a whitish-pink shade is better not to take.

Pour water into the pan. Let it boil. Place a piece of lard skin side down. The part with the skin should be in the water, but the fat itself should not be poured with water.

In this way, you need to boil the skin for 5 minutes. And then you can already salt the product. With such preliminary preparation, the skin in the lard will definitely be soft.