Beef caul fat
A thin lacy membrane of fat from the steer's internal organs, wrapped around mince, cutlets and roulades for juiciness and a thin golden crust when fried and roasted.
Beef caul fat is a thin lacy membrane of fat from the steer's internal organs, web-like, white or cream with veins, melting easily during cooking. Mince, cutlets, crépinettes, roulades, liver and pieces of meat are wrapped in it before frying and roasting so the dish stays juicy and the caul forms a thin golden crust and keeps the shape from falling apart.
Calories, proteins, fats and carbohydrates per 100 g of product
Beef caul fat, Raw: Calories 902.0 kcal, Proteins 0.0 grams, Fats 100.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
A hit of Soviet nomenklatura feasts. The key ingredient, that is, massive pieces of meat fillet are rubbed and wrapped in the fat net of the same animal. The original version calls for lamb, but today it is legal to cook Karski shashlik from both beef and pork, disguising the fake with large cuts.
16
5
180
