Description
Mechanical fat/aromatic insertion to prevent lean meat desiccation during slow cooking.
Technical
Utilizes a larding needle (aiguille à piquer) to implant fatback or aromatics along muscle grain. Creates thermal conduction channels while preventing myofibrillar protein shrinkage. Particularly effective in low-collagen cuts like tenderloin.
Culinary Significance
Essential for dry-heat preparations of historically lean game meats, now adapted for premium beef/pork cuts.
Science
Primary Reaction
Lipid oxidation
Parameters
Temperature
70°C optimal
60°C to 80°C range
Temperature range for slow cooking
Time
1 hour
30 minutes – 2 hours
Equipment
Larding needleFat stripsMeat mallet