"Peter Aitken" > wrote in message
. com...
> "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

Ok, now I have to ask. What is the reasoning behind both larding and
barding? Adding more flavor?

Me stupid. Need know.

Bret



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