[Sca-cooks] larding needle; when would you use it?

[Michael Gunter]

>when and/or why ( not sure there is a difference between the two ) would
>one use a larding needle?
>
>--
>terry l. ridder ><>

As has been stated, you would use a larding needle when cooking
very lean pieces of meat. Venison is often the best choice.
But it's good for things like sirloin roasts or anything you want
more fat in the meat. Think of it kind of like using a flavor
injector but with fat.

Another method is called "barding" by laying the caul fat from around
a stomach over a very lean piece of meat. I've seen that happen on
Iron Chef a couple of times.

Gunthar

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