On Tue 22 Feb 2005 07:09:28p, Maverick wrote in rec.food.cooking:

> "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

It does add flavor, but the main reason is to add fat/moisture and
tenderness to an otherwise dryer/less tender (usually) cut of meat. It's
often used with game because the meat is so lean that it tends to dry out
in the oven.

Wayne