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how to bard?
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aem
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wrote:
> i'd like to experiment with barding a chicken before roasting it.
i'm
> not likely to find caul fat or fat back. i suppose i'll use american
> bacon. is bacon usually blanched before being used for barding?
>
> is there another fat i should know about for barding purposes?
Bacon is usually blanched for a few minutes before being used for
barding, especially if it is smoked bacon. Another thing that is
sometimes possible is to slice fat from the meat you're going to cook
and then spread it/tie it onto the top.
-aem
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