Caul Fat

by on December 12, 2015 » Add the first comment.
Print Friendly

Caul fat is the thin membrane that encases an animals intestines. While it sounds gross, the caul fat gives a roast body and supports it while it cooks. The fat melts away, and the roast stays formed.

One interesting tip is to lay it out on plastic wrap. The Caul Fat itself is like trying to wrestle a spider web. The plastic wrap gives it a foundation on which it can be handled.

 Here are a couple of links to research it.

 Chef’s Resources
Overview of how to use it

Here are a couple of recipes.

 Tips, Tricks and a Simple Recipe.
 Roasted Pork Loin
 Stuffed Pork Loin with a Video
 Wrapped Halibut

Here are a couple of places where you might be able to buy it.

 Amazon.com – Try it from your butcher first. Amazon wants you to buy A LOT.

Find more like this: 222 Tips, Tricks and Tools, Grandpa's Use Only

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.