Food Pic's Con't

Penn · 11-07-2011, 10:11

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

**Roguish Lawyer** · 11-07-2011, 11:22

Now I'm hungry, beautiful plating

**Team Sergeant** · 11-07-2011, 12:01

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

mark46th · 11-07-2011, 13:54

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

**Roguish Lawyer** · 11-07-2011, 14:25

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

**Team Sergeant** · 11-07-2011, 14:30

Quote:

Originally Posted by mark46th

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

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.....

**Roguish Lawyer** · 11-07-2011, 15:06

On Iron Chef they call it "fat netting."