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"Wayne Boatwright" > wrote in message
...
> On Tue 22 Feb 2005 02:53:01p, Peter Aitken wrote in rec.food.cooking:
>
>> "aem" > wrote in message
>> ups.com...
>>>
>>> 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
>>>
>>
>> Isn't is "lard" -threading thin strips of fat thru the meat. Or is bard
>> another technique?
>
> Larding is threading thin strips of fat thru the meat. Barding is laying
> thin layers of fat on the outside surface of the meat.
>
> Wayne
>

Thanks - never heard of that before.

--
Peter Aitken

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