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post #1 of 12
Thread Starter 

Hi all does eanyone know what LARDING means??

post #2 of 12

Yup.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 12
Thread Starter 

Can you inform me please

post #4 of 12

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.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 12

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.

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #6 of 12

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.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #7 of 12

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.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #8 of 12

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

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 12

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/_news/2010/08/19/4931412-dry-meat-try-larding-an-old-technique-for-meats.

 

post #10 of 12

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.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #11 of 12

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?

post #12 of 12

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

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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