In article >, kh6444
@comcast.net says...
> I'm thinking of larding the beef for Boeuf Bourguignon. I'll be using large
> 2.5" pieces of chuck. Has anyone tried this? Does it affect flavor? Does it
> leave you with fat you usually don't have to deal with? I haven't done this
> before.
> I haven't felt a need to, when braising beef chuck. I'm just curious.
>
> Kent
>
>
>

In my experience, larding is used with roasts to increase moistness and
flavor. I do not think it would have much of an effect in your
situation.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm