Fat mesh in cooking: application, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fat mesh (omentum) is a unique product, but many people simply bypass it, because they do not understand its significance in cooking. And this grid makes it possible to cook many juicy dishes from meat, offal, mushrooms and more. In cooking, lamb, pork or beef omentum is used. The mutton omentum is considered the softest and most tender, it has thin layers of fat and connective tissue. Its physiological significance is to protect internal organs from injury and damage, as well as from hypothermia.

Use

In cooking, the fatty network is used for cooking sausages, pates, barbecue, rolls. It is wrapped around the product before cooking, and during cooking, the fat melts completely under the influence of temperature, while the connective tissue membrane holds the filling. This product is widely used in cooking in many countries. For example, in Cyprus they cook sheftalia, in England - bassoon, in Georgia - Abkhazuri. In our country, an omentum has long been used, which was stuffed with liver and porridge, and thenbaked in a pot.

Product preparation

Lamb, pork or beef fat is sold as a separate product. It is unfolded so that a thin layer of fatty layers is obtained. The gland is thoroughly washed, then poured with a solution of one liter of water and one hundred grams of vinegar, set aside for fifteen minutes. After that, the mesh is well washed and dried. Before cooking, the omentum is seasoned with pepper, s alt and spices. The filling is wrapped in several layers of mesh and fried, then the dish is placed in the oven, where it is brought to readiness.

Liver in fatty network

Ingredients:

• 1 kilogram of beef or pork liver;
• 300 grams of body fat;
• s alt and spices;
• vegetable oil.

First, the liver is cut into small pieces, s alted and seasoned with spices. Then the fat net, previously prepared, is spread on the table, the filling is laid out in it and wrapped with an omentum in three or four layers. Pour a little oil into a preheated pan, spread the product and fry it for about five minutes on all sides. Then the dish is placed on a baking sheet and brought to readiness in the oven. Readiness is checked by notching the product. If it is ready, then the liver will release clear juice. A ready-made dish is served with vegetables.

Mushrooms in the fat grid

Ingredients:

• 0, 5 kilograms of champignons;
• 1 fat grid;
• 300 grams of minced pork;
• mayonnaise and spices forpickling.

Mushrooms without legs are pre-marinated in mayonnaise with the addition of spices to taste for about three hours. Then each mushroom is filled with minced meat. The omentum is cut into small pieces, each mushroom is wrapped in it. Then, in addition, each stuffed champignon is wrapped in foil to keep all the juice that will stand out. The products are laid out on a baking sheet and sent to the oven for twenty minutes. At the same time, they must be periodically turned over. The readiness of the dish is checked by making a cut.

Liverworts

Ingredients:

• 150 grams of buckwheat;
• 500 grams beef liver;
• 2 bulbs;
• 2 medium carrots;
• 1 pork omentum.

Cooking a dish will take some time. In the evening, buckwheat is poured with boiling water and left overnight. Onions and carrots are cut and fried, buckwheat and liver are added, then everything is passed through a meat grinder. Further, the fat grid, the recipes for which are quite simple, is cut into squares. One tablespoon of filling is wrapped in each square and wrapped in the same way as cabbage rolls. The liverworts are fried in a pan until crispy. In this case, the omentum will become invisible, the fat melts and impregnates the filling. The liverworts are then placed in pots, on the bottom of which cabbage leaves are laid out, poured with boiling water, covered with lids and sent to the oven for twenty minutes. Served with sour cream.

Thus, with the help of the omentum, you can cook many different dishes. These can be, for example, casseroles, meat rolls, homemade sausages, and more. Cooking masters recommend serving the dish hot, as the fat that soaks the filling can solidify at room temperature. The fatty network is a source of vitamins, saturated fatty acids, while it is well absorbed and helps to strengthen nails, hair, skin.