So I bought Jacques Pepin's "Techniques" a while back and just now started looking through it. It's pretty interesting, and definitely worth the price I paid at half price books.

I came across a cooking technique that I don't think I've ever seen or heard of before. I'm far from a pro, but I am an avid food and cooking enthusiast, so this was a rare occurrence to come across something I'd never seen demonstrated or explained.

It's called "Larding". It essentially consists of taking fat back and slicing/cutting it into long, thin strips resembling pork fat noodles about half an inch thick. Then you place these noodles into groove on your "Larding needle", which is then twisted/threaded through a roast, which apparently didn't have enough fat to begin with. Then you repeat until you have fat regularly distributed. So you end up with solid fat threaded through your piece of meat you plan to cook.

Has anyone else heard of this, or done it?

do want

Get back to me when you start making aspics

dummble said:

---

People in south Texas cooking sausage in the package on the grill. Seems I just noticed this last year.

---

like in the plastic wrap? Or just the casing?

schmendeler said:

---

It's clearly the worse option.

---

ah so the paper around the plastic wrap

dummble said:

---

People in south Texas cooking sausage in the package on the grill. Seems I just noticed this last year.

---

I need photographic evidence of this.

schmendeler said:

---

mmm, polymers

---

chipotle said:

---

schmendeler said:

---

mmm, polymers

---

Label side up

---

This got a audile chuckle out of me.

Had no idea. The Mexicans where I grew up (border town out west) did not do this.

I fancied myself pretty mexican and have an extended family that I thought covered the rest of the bases. but it seems even I did not know everything. The discussion on fbook is that the sausage is never over direct heat and it steams in the plastic.

dummble said:

---

I fancied myself pretty mexican and have an extended family that I thought covered the rest of the bases. but it seems even I did not know everything. The discussion on fbook is that the sausage is never over direct heat and it steams in the plastic.

---

In what world is that desired when you have a grill at hand to get some nice char?

The house I grew up in never heard of cooking a piece of meat and leaving any color left on the inside. It wasn't till I cooked a steak in the dark on accident to medium rare that a new world opened up to me.

That's why the technique of larding became popular. Now that we can control the internal temperature of meat more accurately, we can cook meat until they are done but still have a high level of palatability.

Now, if you want to lard something for a braised dish, that's a different story.

I saw this technique used on a show called "Fannie's Last Supper".

The show was a special done in the 90's by Chris Kimball from Americas Test Kitchen. He and his crew recreate a full multi-course dinner based on a 100 year old cookbook from Fannie Farmer.

They cook with an old wood burning stove, oven, and all period correct tools & techniques.

I watched it about a year ago. I can't remember if it was on Amazon or Netflix.

It's really awesome. I love history and food. This speaks to both

Koko Chingo said:

---

I saw this technique used on a show called "Fannie's Last Supper".

The show was a special done in the 90's by Chris Kimball from Americas Test Kitchen. He and his crew recreate a full multi-course dinner based on a 100 year old cookbook from Fannie Farmer.

They cook with an old wood burning stove, oven, and all period correct tools & techniques.

I watched it about a year ago. I can't remember if it was on Amazon or Netflix.

It's really awesome. I love history and food. This speaks to both

---

Check out Lords & Ladles on Netflix. Trio of Irish chefs recreate meals in the great Houses/Castles of Ireland. Meals range from the 1600's to the early 1900's. Fascinating stuff.

Thanks for the recommendation -- it's now on the list

I watched a few episodes of that. pretty interesting

The cooking of the sausage in the packet baffles me and I have beetched about it and made fun of it for years. Crazy stupid.

But the TABC label on the Scotch is actually the sticker the TABC put on booze bought duty free in Mexico and brought back through one of the international bridges. Guy is actually following the law instead of breaking it, for a change.

RGV AG said:

---

The cooking of the sausage in the packet baffles me and I have beetched about it and made fun of it for years. Crazy stupid.

But the TABC label on the Scotch is actually the sticker the TABC put on booze bought duty free in Mexico and brought back through one of the international bridges. Guy is actually following the law instead of breaking it, for a change.

---

That Gif made me laugh. But seriously boss that has to be a border Mexican with the Coors light and Chivas over a BBQ pit with sausage in a bag, I promise. That truly is the TABC stamp for the Texas liquor tax, again I promise. I have had many of those applied back in the day.

I grew up in South Texas, Zapata, TX to be specific and I have never seen anyone cook sausage in the plastic wrap. Also, that brand of sausage is not good. We always cooked it under indirect heat, just move it off to the side and leave it there. A Sunday "Carne asada" was a ritual for us growing up so I've seen a lot of people grilling in south texas but never that. Now I'm hungry! I miss that....the english cut ribs (aka "tablitas", mollejas (aka sweet breads), the potatoes wrapped in foil and dropped directly on the coals, the fajitas (these were VASTLY different from what I see in Houston now, ours were cut thin and cooked over a screaming hot coals rapidly, the corn tortillas cooked directly on the grill, the grilled cebollas, the "alambres" (aka sheesh kabobos))..........

gonna have to fire up the grill over the weekend now!!!!

MarylandAG said:

---

I grew up in South Texas, Zapata, TX

---

Username does not check out