Larding: meaning, definitions and examples
๐
larding
[ หlษrdษชล ]
cooking technique
Larding is a cooking technique used to enhance the flavor and moisture of lean meats. This technique involves inserting strips of fat, frequently pork fat or bacon, into the meat before cooking, which helps prevent the meat from drying out. The process provides not only flavor but also a more appealing texture. It is often employed in traditional recipes for meats that have little fat content. This method is particularly popular in French cuisine.
Synonyms
basting, flavoring, moistening.
Examples of usage
- The chef demonstrated larding a piece of venison.
- Larding the chicken helped it stay juicy during roasting.
- They used larding to infuse the lamb with flavors.
Translations
Translations of the word "larding" in other languages:
๐ต๐น lardear
๐ฎ๐ณ เคคเฅเคฒเฅเคฏ เคเคพเคจเคพ เคฌเคจเคพเคจเคพ
๐ฉ๐ช Lardieren
๐ฎ๐ฉ mengandung lemak
๐บ๐ฆ ัะฟะธะณัะฒะฐะฝะฝั
๐ต๐ฑ smarowanie sลoninฤ
๐ฏ๐ต ใฉใผใใฃใณใฐ
๐ซ๐ท lardage
๐ช๐ธ lardear
๐น๐ท yaฤ eklemek
๐ฐ๐ท ๋ผ๋ ์ถ๊ฐ
๐ธ๐ฆ ุฅุถุงูุฉ ุงูุดุญู
๐จ๐ฟ sรกdlo
๐ธ๐ฐ masลฅ
๐จ๐ณ ๅ ๅ ฅ็ชๆฒน
๐ธ๐ฎ dodajanje masti
๐ฎ๐ธ lard
๐ฐ๐ฟ ะผะฐะน าะพัั
๐ฌ๐ช แจแแแแแ แกแแก แแแแแขแแแ
๐ฆ๐ฟ yaฤ ษlavษ etmษk
๐ฒ๐ฝ lardear
Etymology
The term 'larding' originates from the Middle French word 'lard', which means 'fat' or 'bacon'. This word itself comes from the Latin 'larida', which refers to the fat of pigs. Historically, larding was a common technique used in various cuisines to enhance the flavor and texture of meats, particularly those that were lean and lacked sufficient fat. During the medieval period, larding became increasingly prevalent as cooks experimented with different methods to improve the palatability of food. The technique spread across Europe and was adopted by many culinary traditions, especially in French cuisine, where it became a standard practice. As cooking methods evolved, larding remained relevant, demonstrating a dedication to flavor enhancement and culinary artistry.