Thursday, March 12, 2009

Whatever you do, wrap it in bacon!

Barding: tying fat over meats or poultry to protect and moisten during roasting.

Typically this technique is used on lean meats/poultry that have tendencies to dry out during the cooking process (and bacon is not the only option), however it is a great technique to use on pretty much any cut... or for that matter product... last night I took my mothers meatloaf recipe and made it completely un-kosher (sorry mom, but bacon makes it better!)... the result, a super-moist, smokey slice of heaven!


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