First Time

Discussion in 'General Culinary School Discussions' started by student123, Oct 8, 2010.

  1. student123

    student123

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    Hi all does eanyone know what LARDING means??
     
  2. petemccracken

    petemccracken

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    Yup.
     
  3. student123

    student123

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    Can you inform me please
     
  4. petemccracken

    petemccracken

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    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.
     
  5. cape chef

    cape chef

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    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.
     
  6. kyheirloomer

    kyheirloomer

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    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.
     
  7. kyheirloomer

    kyheirloomer

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    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.
     
  8. chefedb

    chefedb

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

    gobblygook

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  10. kyheirloomer

    kyheirloomer

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    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.
     
  11. aric87

    aric87

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    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?
     
  12. chefedb

    chefedb

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