Food Pic's Con't
 

1. Venison Stew Plated
2.Next to the Chef is a tenderloin of Venison wrapped in Caul Fat. If you are cooking game, I recommend you wrap it whenever possible exactly as you see it there. Make sure you season it first.
3. Students......
4. Wood pigeon, Orange Walnut Bread, Roasted Root Vegatables

Now I'm hungry, beautiful plating

Caul fat is fun to work with......;)

Been using caul fat for years when I make sausage. I never knew it was caul fat, just as casings...

I suggest we wrap caul fat around our JDAMs . . . :munchin

Casings and caul fat are two different things. Caul fat looks and feels like a huge spiderweb and must be handeled with care. Casings are much tougher.....

On Iron Chef they call it "fat netting." :munchin

Thanks, TS...