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التركية - الإنجليزية

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lard

fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy

fatty meat from a pig; bacon, pork

{v} to stuff with bacon

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

To fatten; to enrich

soft white semisolid fat obtained by rendering the fatty tissue of the hog prepare or cook with lard; "lard meat

(1) The fat separated from the fatty tissue of pork It has a characteristic nutty flavor, and is usually white in color Often used in pie crusts, biscuits and other baked goods (2) To cover with strips of fat, or to insert fat strips into meat with a larding needle

to smear with fat or lard

To stuff with bacon; to dress or enrich with lard; esp

Animal fat from pigs is considered the best fat for the production of bread It is also used in pie doughs top of page

The fat of swine, esp

soft white semisolid fat obtained by rendering the fatty tissue of the hog

To insert strips of fat into or to place slices of fat on top of uncooked lean meat, fish or game to give flavor, add moisture and prevent dryness

Melted down pork fat used for cooking Lard is a solid white fat with a distinctive flavour and a high smoking point Larding - Threading thin strips of fat, usually pork, into a large joint of meat to keep them form drying out during cooking A larding needle is usually used The fat should be chilled to make it firm and can be seasoned or sprinkled with parsley Liaison - A mixture of egg yolks and cream added to a soup or sauce to enrich and thicken it at the end of cooking Velouté derives its name from the velvety finish that a liaison imparts to it Lychee - can be spelled litchi - a chinese fruit also grown in the far east, the US and West Indies - The knobbly shell can be easily removed as can the stone The flesh is white with a pinkish tin when ripe Also available tinned or in an overripe form when they turn black Can be served on their own, in fruit salad , with cream or ice-cream or as part of a meat and fish dish The flavour is perfumed and slightly musky

Rendered and clarified pork fat As a verb, to lard is to insert strips of fat into uncooked lean meat (such as venison) to tenderize and add flavor

{i} pig fat

to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry

to garnish or strew, especially with reference to words or phrases in speech and writing

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