- FoodBook - find out about new food taste and experiences

Larding: Revision history

Jump to navigation Jump to search

Diff selection: Mark the radio buttons of the revisions to compare and hit enter or the button at the bottom.
Legend: (cur) = difference with latest revision, (prev) = difference with preceding revision, m = minor edit.

25 November 2023

  • curprev 11:5111:51, 25 November 2023‎ FoodBookSysop talk contribs‎ 2,296 bytes +2,296‎ Created page with "The act of threading strips of chilled pork fat through a roast. A traditional use for lardons is in a technique called "larding", in which long strips of chilled pork fat are threaded (with the use of a needle) into meats that are to be braised or roasted, such as beef filets or veal (especially lean cuts[15]), poultry,[16] and lean fish such as tuna.[17][18] These lardons are to be cut in strips about 3 mm thick and 3 mm wide, and it is essential that the fat be chil..."
Retrieved from "https://www.foodbook.cam/Larding"