First Time

[student123]

Hi all does eanyone know what LARDING means??

 

[petemccracken]

Yup.

 

[student123]

Can you inform me please

 

[petemccracken]

Well, I presume this is a "homework assignment", correct?

Google will give you several sources as will:

• "Food Lover's Companion", by Sharon Tyler Herbst;
• "Complete Techniques", by Jacques Pépin

Now, if it is NOT a homework assignment, post again and I'm sure we can help you discover the answer.

 

[cape chef]

It all depends if you want to insert or enrobe. To lard is not to bard. When you discover what to lard means, please share some examples.

 

[kyheirloomer]

They're half joshing with you, Stundent 123. But it's understandable.

Larding is such a basic culinary term than even your regular dictionary can tell you what it is. This tells them that #1. you've made no real effort to discover what the word means, and #2. as professional chefs they see no reason to waste time on answering because of #1.

The point is, while you may be a student, it doesn't seem that you're very serious about it.

 

[kyheirloomer]

In a fit of nothing better to do this morning I googled "larding." On the first page alone there are 7 entries dealing with its definition. Googling "definition of larding" there are ten entries on the first page alone.

Not exactly an obtuse culinary technique.

 

[chefedb]

Try and find yourself a Larding Needle.The one I have is over 45 years old.

 

[gobblygook]

Just for fun, I googled too.  Turns out, a lot of the hits are not terribly useful.  Here's one that seemed pretty good http://dougdemilo.newsvine.com/_new...y-meat-try-larding-an-old-technique-for-meats.

 

[kyheirloomer]

Turns out, a lot of the hits are not terribly useful.

Really? I clicked on the first four, is all, and they were spot on. Didn't see any need to go further.

 

[aric87]

Does anyone do this anymore? It seems that, even though taste would be increased, so would the calorie intake. I think that todays health conscious society would frown upon putting extra fat in meat?

 

[chefedb]

Still done in really upscale places on Beef Wellingtons and whole roasted  Filets