Why does boiled lard change its taste after a long time? How to boil lard without changing its taste?

We all know that lard is a common edible oil. It has a fragrant taste and can be used to make a variety of foods. Many people use lard to cook. Some people make lard at home. After a long time, some lard will easily change its taste. So what is going on? Let's take a closer look!

Why does the lard taste bad after being boiled for a long time?

The main reason why the refined lard changes its taste after being used is that the water in the lard is not completely evaporated during the refining process. The water in the lard will change its taste.

Lard and water are incompatible. If the water in the refined lard is not completely evaporated, the water will sink to the bottom and the lard will float on the surface. When the lard at the bottom is used, it will change its taste because it contains water. When boiling lard, be sure to completely remove the water so that it can be more durable.

How to make lard without changing its taste

Don't put too much water

If there is too much, the water will not be completely vaporized after the oil is boiled. This kind of lard cannot be stored for a long time and will easily go bad. It will have a "rancid" smell and cannot be eaten.

After refining, extract the oil together

When refining oil, you cannot extract oil while refining it. The water in the oil has not been completely vaporized at this time. The oil contains a large amount of water. If it is not stored, it will easily go bad. The oil must be extracted at the end after refining.

After solidification, seal and store

After taking out the oil and filling it, wait for it to cool and solidify before putting the lid on. Otherwise, water vapor will condense on the lid and fall into the oil.

How to make lard

Ingredients: 800g lard, half a bowl of water, a little salt.

step:

1. Wash the lard with clean water and cut into small pieces of 2-3 cm square.

2. Add half a bowl of water to the pot, bring to a boil over high heat, then turn to low heat and simmer. Adding water is to prevent the meat from suddenly turning brown under high temperature. This makes the lard whiter and more fragrant after cooling. After the water boils, be sure to turn to low heat. You can see that the water gradually disappears and the oil slowly becomes more.

3. Cook for about an hour until the meat slowly shrinks into small pieces and turns slightly yellow. Keep the heat low during the whole process to avoid burning the oil residue and destroying the taste and ingredients of the oil. Stir at the beginning to avoid uneven heating. Remove the oil residue, cool thoroughly, pour into a clean container, seal and refrigerate.

4. After the lard is cooked, add a little sugar or salt before it solidifies, stir and seal it. It can be stored for a long time without deteriorating easily.