caul fat造句

• Lay breast on a sheet made of 2 pieces of caul fat.
• Cr閜inettes are wrapped in caul fat, rather than wrapped in a casing.
• As a selling term, caul fat is a nonstarter.
• During cooking, the caul fat browns and allows the exterior layer of meat to develop a crust.
• Caul fat is transparent and naturally fatty.
• Order caul fat through your butcher.
• Note : Caul fat is the thin, fatty membrane that lines the abdominal cavity of pigs or sheep.
• Scott Campbell of Avenue on the Upper West Side doesn't mention the caul fat he wraps around his scallop-stuffed sole.
• Once you find out that the word is derived from crepine, or caul fat, you're in way too deep to turn back.
• I first learned how to use caul fat from Pepin's book and the point of brining meat from the Peel and Silverton book.
• Since most of the lacy membrane of caul fat melts away as it cooks, most restaurantgoers would not know it was ever there.
• Richard makes a crepinette, traditionally chopped meat wrapped in caul fat, with salmon, using shredded cabbage mixed with softened butter in place of the fat.
• What's unusual is not that the chef, John Villa, enfolds his fish in caul fat, the membrane that encases the internal organs of barnyard animals.
• A traditional South African delicacy, namely skilpadjies, is made of minced lamb's liver wrapped in " netvet " ( caul fat ), and grilled over an open fire.
• A traditional South African delicacy, namely Skilpadjies, is made of minced lamb's liver wrapped in " netvet " ( caul fat ), and grilled over an open fire.
• Waldy Malouf of Beacon knows his customers love the way caul fat leaves a rack of lamb juicy, as well as crisp and golden brown on the outside.
• At the Dining Room, John Tesar wraps a sophisticated dish of chicken breast and sweetbreads into a neat little package using sheets of weblike caul fat, from beef intestines.
• These balls are then placed on the spread caul fat and squares of caul fat are cut around them and wrapped, making little sausages which are put on two skewers.
• Whatever the ingredients, the caul fat does its magic work, seeping into the interior and enriching the stew within, but retaining just enough tensile strength to hold the package together.
• These balls are then placed on the spread caul fat and squares of caul fat are cut around them and wrapped, making little sausages which are put on two skewers.