This is the discussion topic for the wiki article: BBQ FAQ Intro
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Wiki: BBQ FAQ Intro
Started By Gerald Taylor, Sep 22 2009 02:41 PM
1 reply to this topic
#2
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Posted 22 September 2009 - 06:11 PM
I don't think that the definition of larding is correct on the FAQ.
My understanding is that larding involves using a special tool called a larding needle to insert a narrow strip of fat intramuscularly in a lean piece of meat.
Barding is more in line with the definition that we are providing for larding in that it is defined as covering the exterior of a piece of meat or poultry with a thin layer of bacon or salt pork or fat back for the majority of the cooking process in order to ensure a moist finished product. The fat is generally removed at the end of the cooking process in order to allow the maillard reaction to take place which gives a better appearance, texture, and flavor to the exterior of the product.
Matt
My understanding is that larding involves using a special tool called a larding needle to insert a narrow strip of fat intramuscularly in a lean piece of meat.
Barding is more in line with the definition that we are providing for larding in that it is defined as covering the exterior of a piece of meat or poultry with a thin layer of bacon or salt pork or fat back for the majority of the cooking process in order to ensure a moist finished product. The fat is generally removed at the end of the cooking process in order to allow the maillard reaction to take place which gives a better appearance, texture, and flavor to the exterior of the product.
Matt
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