What does "barding" mean in culinary terms?

Barding refers to the culinary technique of covering lean cuts of meat with a layer of fat, typically using strips of bacon or other fatty meat. This method serves to keep the meat moist and flavorful during cooking, as the fat renders and bastes the meat as it cooks, preventing it from drying out. Lean meats, such as poultry or certain cuts of beef, benefit significantly from barding, enhancing their richness and taste.

The other choices pertain to different cooking techniques. For instance, tenderizing with a mallet alters the texture of meat physically but does not add fat for moisture. Cooking at a low temperature is more about cooking methods that require time rather than adding fat. Searing meat quickly over high heat focuses on achieving a crust rather than the moisture retention that barding provides. Understanding these distinctions is crucial for mastering various cooking methods and techniques in cuisine.