On Tue 22 Feb 2005 08:36:15p, Maverick wrote in rec.food.cooking:

> "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

You're entirely welcome, Bret, and thank you. BTW, the term used for the
thin strips of bacon or fat is "lardoon". The fat used for barding may or
may not have come from the same animal. It's usually tied in place with
cooking twine.

Cheers,
Wayne