Seasoning techniques are indispensable in cooking. When executed properly, they offer an easy way to introduce additional flavor while adding dimension to the other ingredients in a dish. This week’s Food For Thought Friday explores a range of techniques that can be used to spice up your next meal.
Barding – The process of tying fat, typically bacon or fatback, around meat to prevent it from drying out while roasting. Often used with fowl and other lean meats, barding maintains moisture in the meat by basting the meat during cooking.
Basting – A technique in which a liquid is spooned, brushed, or squirted on food during roasting in order to add flavor and prevent drying out. Common basting liquids include meat drippings, stock, barbecue sauce, and melted butter.
Bouquet Garni – A small bundle of herbs used to enhance the flavor of a soup or stew that are either tied together or placed in a piece of cheesecloth. The classic combination of herbs is parsley, thyme, and bay leaf.
Broth – A flavorful liquid prepared by simmering meat, poultry, fish, or vegetables in water, often together with herbs. It can either be served as is or used as a base for soups, sauces, or braises