If the boiled lard does not solidify, you can try the following methods:
Waiting time: The reason why the lard does not set may be because it has not been boiled long enough. You can continue to wait for a while for the lard to set naturally.
Add salt or sugar: Add an appropriate amount of salt or sugar to the lard, stir well and let it stand for a period of time to help the lard solidify.
Filtered lard: If there are impurities in the lard, it will affect the coagulation of the lard. The lard can be filtered clean, impurities removed and boiled again.
Cooling lard: If the temperature of the lard is too high, it will also affect the coagulation of the lard. The lard can be poured into a larger container and left in a cool place to cool naturally for a while.
Adjust the boiling temperature: If the temperature is too high or too low during boiling, it will also affect the solidification of the lard. The boiling temperature can be adjusted to maintain the proper temperature range, which helps the lard to solidify.
The reason why lard does not coagulate may be related to factors such as the fatty acid content of the pork, improper handling during boiling, the condition and material of the pork. When boiling lard, it is necessary to pay attention to the operation steps and temperature control to avoid the lard not solidifying due to improper operation.
The boiled lard is solidified and firm, which can prolong the storage time and is not easy to deteriorate. At the same time, lard is rich in saturated fatty acids and unsaturated fatty acids, which can provide rich nutritional value and contribute to good health. In addition, lard has a wide range of applications in cooking, which can enhance the mouthfeel and flavor of dishes. Therefore, mastering the methods and skills of boiling lard can make lard coagulable and improve the quality and nutritional value of lard.