Spicken (cooking)
When larding , also called bigarrier or lardier , lean meat, especially beef ( sauerbraten , beef fillet ), game and game poultry , is covered with strips of fresh ("green"), rarely smoked, fatty bacon to prevent it from drying out during frying to give it additional aroma. For this purpose, several centimeters long, pencil-thin strips of bacon are pulled through the upper layer of meat with a chopping needle so that they protrude slightly at both ends. In the past, pecking was not only used to "make the pieces of meat more juicy", but was also intended to give them a "pleasing, inviting appearance".
With bigarrier (from French bigarrer = pattern , make colorful, decorate) strips of truffle , garlic , cucumber , sausage , ham or other imaginative aromatic delicacies are incorporated into the roast (decorative), with lardier (from French lard = bacon) the thin strips of bacon are incorporated lengthways to the muscle fibers, which is more aroma-friendly , but much more difficult than the usual simple pecking - across the fibers.
Nowadays, barding (wrapping with thin slices of bacon) is preferred to spicing because it does not damage the meat and at the same time protects its surface from drying out.
Web links
Individual evidence
- ↑ See Preparations, No. 31. On Spicken. In: Sophie Wilhelmine Scheibler (Hrsg.): General German cookbook for all stands. 17th edition. CF Amelang, Berlin 1866, pp. 25–26 ( limited preview in Google Book Search ).