A membrane of connective tissue surrounding the stomach and other viscera in pigs and sheep, caul fat is a handy cooking device.
Meat enclosed in this fatty membrane virtually melts away during cooking. It can shape meat and keep it moist during cooking.
Braised meats that have cooled can be wrapped and reheated in caul fat in a hot oven.
Caul fat can be used to wrap sausage as a crepinette.
It can aslo be used to hold together roasted vegetables and a chicken breast, for example.
It can give a protective layer of fat to roasts, serving as a barding device.
