Caul fat
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Caul fat, also known as lace fat, omentum, crépine or fat netting, is the greater omentum used as offal: the lace-like, fatty membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes.[1]
Examples of caul fat dishes
[edit]- atriau[2]
- bò nướng mỡ chài
- boulfaf
- crépinette[3]
- drob sarma
- pork faggots[1]
- fegatelli
- plućna maramica and trbušna maramica
- sheftalia
- skilpadjies
In the traditional Ukrainian and Russian cuisine, caul fat, known as salnik or salnyk, was usually filled with kasha and liver, and baked in a clay pot in the Russian oven.[4]
The Navajo people of the Southwestern United States wrap sheep intestines around strips of caul fat to make a dish called ach'ii'.
Gallery
[edit]-
Salnyk -
Ostrich crépinette -
French veal sausage bundle (Feuilleton de veau) -
Atriau served with pasta and carrots
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References
[edit]- ^ a b "Caul fat recipes". BBC Food. Retrieved 23 November 2022.
- ^ Association Fribourgeoise des Paysannes (1996). Küche & Traditionen im Freiburgerland (in German). Fribourg: Éditions Fragnière. p. 133.
- ^ "Crépinette". Food Dictionary. Epicurious.com. Archived from the original on 30 March 2012. Retrieved 23 November 2022.
- ^ Pokhlyobkin, William (2010). "Salnik". The Great Encyclopedia of Culinary Art (in Russian). Moscow: Centrpoligraph. ISBN 978-5-9524-4620-5.
Further reading
[edit]- Shorland, F. B.; Jessop, A. S. (October 1955). "Isolation of Δ9 Heptadecenoic Acid from Lamb Caul Fat". Nature. 176 (4485): 737. doi:10.1038/176737a0. PMID 13265818. S2CID 4295106.
- Weenink, R. O. (September 1956). "Octadecadienoic Acids of Lamb Caul Fat". Nature. 178 (4534): 646–647. Bibcode:1956Natur.178..646W. doi:10.1038/178646b0. PMID 13369494. S2CID 41278582.
- Hamilton, Bradford S.; Paglia, Diana; Kwan, Anita Y. M.; Deitel, Mervyn (September 1995). "Increased obese mRNA expression in omental fat cells from massively obese humans". Nature Medicine. 1 (9): 953–956. doi:10.1038/nm0995-953. PMID 7585224. S2CID 24211050.
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