| Term | Main definition |
|---|---|
| BARD |
Glossaries - Food and Wine
Glossaries Description -
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. The fat is removed a few minutes before the meat is finished allowing the meat to brown. Barding is necessary only when there is no natural fat present.
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