What are bacon lardons?!
Thanks.
Answers: Im making dinner tomorrow, and the recipe calls for bacon lardons. Is this the same thing as regular bacon strips? Can I use bacon strips instead?
Thanks.
they are the fat from the bacon, and are usually inserted into the meat you are cooking,cut the skin on the meat make an incision and insert your lardon, it adds a flavor to your meat.
Lardons are small strips or cubes of fatty bacon or pork that is cut from a pig's belly. Typically of 1 cm (3/8 inch) on a small side, lardons are frequently used in French cuisine to flavor salads, stews (Beef Bourguignon), quiches (Quiche Lorraine), potatoes, omelettes and other dishes.
yeah go ahead
Lardons are usually thicker than most commercially processed bacon as well as shorter. They are used primarily to add flavour and moisture to very lean meats by inserting into the flesh with a larding needle or to bard (wrap with strips) other meats.
If your recipe is using them for barding or larding, you can use bacon instead.
French term for fried bacon, thick-cut if you can get it. You can alos use pancetta, which is not smoked. Usually the bacon/pork fat is fried to render the fat out, crispy meat removed, then something else is cooked in the renderings, and the bacon added back at the end as a garnish.