| lard |
To insert thin layers of fat between the fibers of thin meat; gashes may be cut in the meat and slender strips of salt pork or bacon introduced in the openings, then the meat is sewed or pressed together to cover the added fat. To enrich the food as it cooks with fat or lard.
출처: www.cyberpathway.com/whispers/food/cookterm.htm
|
|---|---|
| lard |
Rendered pork fat used for pastry and frying.
출처: www.glutenfreeda.com/glossary.asp
|
| lardaceous s. |
waxy s.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
|
| lardaceous t. |
tissue having the appearance of lard as a result of a degenerative process.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
|
| lard |
To insert strips of fat (lardons) or bacon into a dry cut of meat using a utensil called a larding needle. Larding makes the cooked meat more succulent and tender.
출처: www.lowcarbluxury.com/cookingterms.html
|