Electrolux Newsroom Asia Pacific

Barding – the way to keep roasts from getting singed

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Barding has nothing to do with the poets of old, but its praises are sung by chefs who want to keep their roasted or grilled dishes moist.

This cooking method involves wrapping meat, fruits or vegetables in strips of fat before cooking. During the cooking process, the fat renders out, trickling through the meat and acts as an automatic basting system. This keeps the dish moist while it cooks, imparts flavour from the fat and helps to prevent overcooking.

Inspiro
The Electrolux Inspiro intelligent oven makes it easy to cook any cut of meat to perfection with its auto-focus sensors and pre-programmed settings.

Using well-designed ovens like the Electrolux Inspiro intelligent oven can greatly help with creating the perfect barded dish. The fat is usually removed approximately 15 minutes before the meat is done to allow it to brown.

With this oven, created with input from professional chefs, its sensors can automatically detect and set the optimal cooking temperatures as well as heating modes. This helps to achieve the perfect doneness and browning for any dish.

Foods for barding

Barding is necessary when the meat being cooked is not naturally fatty. Poultry like chicken, turkey and small game birds like pigeon are prime candidates for barding, along with beef cuts like filet mignon, top side and silverside.

Barded Meat
By Cowfish
http://www.flickr.com/photos/cowfish/114299436/
Covering a lean cut of meat with a fatty one before grilling or roasting helps to keep the dish succulent and moist.

But don’t restrict barded dishes to those ingredients. Bacon-wrapped meat is a popular grilled dish in many restaurants. Fruits and vegetables such as mushrooms, apples and artichokes are also common favourites. Seafood can also benefit from the flavour imparted by barding.

Fats used in barding

While any meat rich in fat can be used for barding, Strips of pork fat, or fatback, and bacon are the most commonly used.

Deciding on the type of fat used boils down to the flavour you wish to impart. Bacon can add more flavour than fatback will, because it has been smoked and cured.  Fatback, on the other hand, has not gone through any curing process.

Bacon can however make the dish too salty. If it’s the only type of fat on hand, some prefer to remove excess salt by first blanching the bacon in water for around five minutes. Other types of fats used for barding include goose and duck fat, both of which will lend their own distinct flavours to the dish.

Regardless of the type of fat used, to achieve the best results, simply cover the entire dish with it and wrap the fat as securely as possible around the dish.  Give little to no opportunity for air to reach the meat.  When air can get in, the meat can get dried out.

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