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June 14, 2005
Barding vs. Larding
Photo: Holmen Meat Market
Dr. Biggles, proprietor of the terrific food blog MeatHenge, mentioned lardonaise yesterday and it got me thinking about larding and barding.
A lot of you might not know these terms, so here's my take on it. They both involve adding fat to prevent moisture loss and contribute flavor to a dish. The main difference is that larding involves adding fat to the inside of your dish and barding is outside. Larding can be done by creating pockets stuffed with your fat of choice, bacon, salt pork, etc. or just rolling it up inside to create a roulade.
Barding is wrapping with fat on the exterior. Again it can be strips of bacon, pancetta, ham, or sheets of cowl fat. What's cowl fat? That's another post...
While I'm thinking about keeping meat moist, let's talk about basting. You should never baste with a liquid with less fat than what you're basting or you'll actually dry your dish out, because the hot liquids (your basting liquid and the juices in your turkey, for example) will try to reach equilibrium, which translates to a dry bird.
Sound familiar? Now you know why.
Posted by The Pragmatic Chef at June 14, 2005 10:05 AM
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