![]() Saint-Ange, que detalla dos técnicas: el mechado, en el que las tiras se ensartan con la ayuda de una aguja especial dentro de la carne, y el forrado o recubrimiento superficial con tocino, llamado albardado o enalbardado. La técnica se explica prolijamente en el clásico libro de cocina francesa La bonne cuisine de Madame E. El tocino se corta en tiras de un grosor de unos 3 mm y es fundamental que se enfríe antes de cortarlo y ensartarlo. US culinary writer James Peterson specifically recommends the fatback for macer, since salted bacon, he says, "has a strange taste and does not work." Mechar es ensartar tiras de tocino enfriadas, con la ayuda de una aguja especial, en carnes que luego se estofan o asan, como cortes de buey o ternera, ave y pescados como el salmón. Ange recommends the addition of bacon to stewed beef gizzards and for a concrete way to prepare hare. ![]() Saint-Ange, which details two techniques: mechado, in which strips are strung with the help of a special needle inside the meat, And the lining or surface coating with bacon, called albardado or enalbardado. The technique is explained neatly in the classic French cookbook La bonne cuisine by Madame E. ![]() The bacon is cut into strips of a thickness of about 3 mm and it is essential that it is cooled before cutting and stringing it. ![]() Mechar Mechar is stringing bacon strips chilled, with the help of a special needle, into meats that are then stewed or roasted, such as cuts of beef or veal, poultry and fish such as salmon. ![]()
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