Jeni Wright, Eric Treuille, Le Cordon Bleu

Lard

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Inserting strips of fat (usually pork) into lean cuts of meat, creating a more succulent, flavourful dish.

© 1996 All rights reserved. Published by Le Cordon Bleu.