Some cuts lack natural fat, and if they are to be roasted or braised it may be necessary to add fat to keep them tender and succulent. This can be done internally by larding, or externally by barding.
LARDING
Insert a larding needle into the meat following the grain. Thread the needle with chilled pork fat, then pull through.
SIMPLE BARDING
Wrap a thin layer of fat around the outside of the meat and tie in place with string.
DECORATIVE BARDING
Wrap sides of meat with sheets of fat. Place a zigzag strip of fat along the top, tucking in the ends.
LARDING
This technique is used for moistening lean meat flesh from the inside during cooking. As the lardons of pork fat melt they are absorbed by the flesh, making it more succulent. To add extra flavour, season the fat or marinate it for at least 1 hour before larding.
BARDING
Lean meat can be wrapped in pork fat to keep it moist and help retain the shape of the meat. The barding fat will disappear during cooking; if any remains it should be discarded before serving, unless decoratively applied.
This page definitely has all the information and facts
I needed about this subject and didn’t know
who to ask.
Heya i’m for the primary time here. I came across this board and I
in finding It really useful & it helped me out a lot.
I hope to offer something again and aid others like you helped me.
I really liked your article. Much obliged.
I read this paragraph completely concerning the
comparison of newest and previous technologies, it’s awesome
article.
This site definitely has all of the info I wanted concerning this subject and didn’t know who to ask.
You really make it seem really easy with your presentation but I in finding this topic to be
really something which I think I would never understand. It seems
too complicated and very huge for me. I’m looking ahead on your subsequent publish, I will try to get the hold of it!