BARD
To tie fat around lean meats or fowl to keep them from drying out during roasting. The fat bastes the meat while it cooks, keeping it moist and adding flavor.
bard To tie some type of fat (bacon or fatback) around what you are cooking to prevent it from drying out while roasting. Often used with fowl or extremely lean meats, barding bastes the meat while it is cooking, thus keeping it moist.
Bard To cover lean meat with strips of bacon to prevent it drying out whilst cooking.
Barbary Duck Breed of duck not as fatty than common duck, requires more basting.
Basmati Rice Indian long grain rice, with a characteristic flavor.
bard - to wrap thin sheets of fat or bacon around lean meat or poultry to prevent it from drying out while roasting ...
BARD : To bard means covering a piece of meat, poultry, or a large fish with thin slices of bacon or salt or fresh pork tied with string before it. Example, Bacon-wrapped Meat Loaf.
Bard - To wrap a lean cut of meat in a fat, like bacon, to prevent drying out when roasted. The barding fat bastes the meat while cooking and is then removed a few minutes before is done to allow browning ...
Bard: To wrap meat with bacon or salt pork. To cover meat with a layer of fat for cooking
Bargar: The process of frying whole spices in hot oil.
Barley, Pearl: Polished barley.
bard - Refers to the practice of surrounding or enveloping meat with pork fat. The fat keeps the meat moist while it cooks.
Bard
To cover meat or poultry with a slice of fat. Barding protects the meat which might otherwise dry from the heat of the oven.
Barley ...
Bard : To cover an item with slabs or strips of fat, such as bacon or fatback, to baste it during roasting. The fat is usually tied on with butcher's twine.
Barquette : A boat-shaped tart or tartlet, which may have a sweet or savory filling.
bard To tie extra fat, usually bacon, around fish, poultry, or meat to
baste it while cooking. The barding fat is usually removed before serving.
Bardolino A popular red wine made in northern Italy; fruity, light, best drunk young.
Bard To cover the breast of a bird with thin slices of fat prior to roasting. A French term, derived from the Arabic word bardaa meaning 'padded saddle'.
Barde De Lard A thin slice of salted and fatty bacon.
quail Notes: Quails have dark meat that's quite tasty. They're very lean, so bard them before roasting or marinate them before grilling. Allow two quail per person. Substitutes: partridge OR pigeon OR Cornish game hen OR grouse ...
 See also: Roast, Roasting, Pork, Sauce, Cooking
  
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