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Strange Iron Chef ingredients

  • Thread starter Thread starter BrooklynQ
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BrooklynQ

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Last night I was watching Iron Chef, and they used "fat netting" to wrap oxtails for cooking. The stuff looked like lace, and was pure white fat.

After a very long search on the internet, I found out that this stuff is really called caul - which is "The lacy fatty membrane encasing the internal organs of an animal, pork caul is often used for wrapping faggots or patés." (thanks for the definition ask.com)

caul.jpg


This fat supposedly has little flavor, it melts down easily and is supposed to add great moisture to whatever it wraps.

Now leaving the faggots and pates alone, would caul be good for wrapping briskets or even ribs? It looks like it would be good for turkeys and chickens too. Anybody have experience with this stuff?
 
Brooklyn cauls faggots.

Pass it on.
 
BQ.. you should have known better. Leave out the faggots next time. :)

i use that stuff when making bracciole. Dont see a need for it it Q'in though. Definately wont hurt, but in our world.. BACON!!!! :mrgreen:
 
Iron Chef, is that the show where the college student cooks everything with a hamilton beach steam iron?
 
I ate a couple of faggots in a pub in Pussey (near Salisbury, UK). They were great. Minced beef of some kind formed into little turd looking things and covered with gravy. It was the special of the night. That is often the way that I eat when I am traveling in Europe. The special is usually some of the best and most authentic country cooking that you can get. I can still smell the schnitzle I ate at a little gasthaus in Bavaria one time.
 
I'm leaving this one alone...
 
I'm not.

Wayne ate faggots and a little turd looking thing at a little gasthaus.

Pass it on.

What about the spotted dick (another English delicacy) Wayne?
 
Wayne said:
I ate a couple of faggots in a pub in Pussey (near Salisbury, UK). They were great. Minced beef of some kind formed into little turd looking things and covered with gravy. It was the special of the night. That is often the way that I eat when I am traveling in Europe. The special is usually some of the best and most authentic country cooking that you can get. I can still smell the schnitzle I ate at a little gasthaus in Bavaria one time.
Click to expand...

Wayne ate faggots in Pussey and sniffed schnitzel gas ina house in Bavaria.

Pass it on.
 
LOL - I was about to say the very same thing about bacon. I have had a lot of exposure with this when I was a Chef. I used it to keep things moist but more importantly I used it to keep things together.

For example. I used this caul fat to wrap a New Zealand Lamb rack that was first stuffed with one roasted garlic clove, per chop. Then a nice layer of ground veal and pork mixed with celery, onion, and carrot with fresh herbs was placed on t he face of the chop. Then a layer of arugula was used to cover the forced meat mixture and then the caul fat kept it all together as I roasted it.

The end result was a stunning multi-layered looking lamb chops--freaking stunning which I could charge anywheres from 27 beans and up!
 
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