"Wayne Boatwright" > wrote in message
...
> 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
Thanks for clearing that up for me, Wayne.
I keep reading of different "cooking-actions" on here and some I know and
some I don't. It's pleasant to back a nice reply and not a flame for it
too! That's a bonus!
Bret
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