Larded: meaning, definitions and examples
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larded
[ ˈlärdəd ]
culinary preparation
Larded is the past tense of the verb 'lard', which refers to the process of inserting strips of fat, usually pork, into the flesh of meat before cooking. This technique is utilized to enhance the flavor and moisture of the meat during the cooking process. By larding, chefs can infuse various flavors into the meat, transforming a simple dish into a more succulent and flavorful creation. The method is especially popular with lean cuts of meat, which benefit from the added fat.
Synonyms
Examples of usage
- The chef larded the tenderloin to ensure it was juicy.
- She larded the duck to enhance its flavor.
- He decided to lard the roast for a richer taste.
Translations
Translations of the word "larded" in other languages:
🇵🇹 recheado
🇮🇳 तले हुए
🇩🇪 mit Speck durchzogen
🇮🇩 daging berlemak
🇺🇦 змащений жиром
🇵🇱 nasmarowany tłuszczem
🇯🇵 ラードを使った
🇫🇷 garnir de lard
🇪🇸 embutido
🇹🇷 yağ ile doldurulmuş
🇰🇷 지방으로 채워진
🇸🇦 مملوء بالدهون
🇨🇿 zmaštěný
🇸🇰 masťou pokrytý
🇨🇳 涂抹了脂肪的
🇸🇮 polnjen z maščobo
🇮🇸 fyllt með fitu
🇰🇿 маймен маймен
🇬🇪 ცხიმით გაწურული
🇦🇿 yağla doldurulmuş
🇲🇽 relleno de grasa
Etymology
The term 'lard' originates from the Latin word 'lardum', which means 'bacon' or 'fat'. In medieval cuisine, lard was a widely used cooking fat, and it has maintained its importance in various culinary traditions throughout history. The process of larding likely emerged in the 16th century, as the practice of preserving and flavoring meat became more popular among cooks. It was particularly favored in French cooking, where larding techniques were refined and taught in culinary schools. By the 18th century, larding had become a standard method employed by chefs to enhance the palatability of lean meats, ensuring flavor and juiciness in their dishes. Over time, the word 'lard' has also evolved to refer to any fat used in cooking, but the traditional technique of larding remains recognized in gourmet culinary practices.