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how to bard?
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? Josh |
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"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? -- Peter Aitken (trying to resist making a Shakespeare joke) Remove the crap from my email address before using. |
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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 |
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"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 ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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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 |
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"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 ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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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 |
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