Seriously, Looking to start a conversation on this weird animal membrane. I finally found a local supplier that has unlimited supply and its cheap $2 per caul. OK so now what? I get the idea that its mostly used to bard (wrapping fat around food that is to be cooked), but what else?
http://www.eatmedaily.com/2009/10/offal-of-the-week-caul-fat/
Considering:
Wrapping a spicy forcemeat and cooked as Stuffed cabbages (vinegary tomato sauce based).
Forcemeat and caul as the sausage casing/whole muscle sausage
Wrapping a terrine?
Roasting pork loin?
Was thinking about making a chicken ballotine only using the caul to wrap the chicken and braise instead of roasting (Paul Bocuse)
Does it have Confit applications?
Is the membrane permeable? Does it hold water or breath? Maybe wrap beef to slow the dry aging process? Might actually yeild more finished weight as less will have to be trimmed?
Wrapping pancetta? I've got one unrolled and still curing too.
What are the Sous vide implications?
Chef Jacob, Like to hear from you on where you think caul is best applied?
Happy Cooking
MB