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Where to find Caul Fat?

post #1 of 20
Thread Starter 
So, I've been spending the past few hours on the internet trying to find a good website that'll sell me Caul Fat. It doesn't seem like many people sell highly perishable foods over the internet.

If it helps, I live in Rhode Island and I'll be in NYC next weekend so if anyone knows of a supplier around those two areas or in between I'm all ears.
post #2 of 20
I'm in NYC and I get caul fat at my local butcher shop. If you look around in manhattan and can't find any go to Astoria where the greek butchers are. Greeks are always buying caul fat.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 20
If you're in Manhattan, try Esposito (Ninth Avenue in the high 30s) or Ottomanelli in the Village.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #4 of 20
NYC, I wouldn't know.

Elsewhere it's a specialty item that's seldom kept as a matter of course, but is available by special order from a lot of "custom" (as opposed ot supermarket) butchers -- who will have to place their own order on your behalf.

Get off the net and on the phone.

BDL
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post #5 of 20
If you have Ranch 99 stores where ya live you can buy it there
post #6 of 20
FYI, Ranch 99 Market is a very good Chinese supermarket chain, wonderful even. It has many locations in California, especially in the SGV; plus a few stores in Nevada Texas, and Washington.

BDL
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post #7 of 20

Hooray!  While this thread is from earlier this year...I too have joined the ranks looking for caul fat.  And I've got a Ranch 99 about 15 minutes away from my house (and I got there a lot as it is).  :-)  Thanks for posting!

 

Here's kind of another more general question about caul fat...

 

Is it typically sold with nothing added (mainly salt)?  I need it to be totally unsalted for my soon to be sister-in-law who can't eat added sodium since her kidneys failed a few years ago...

 

I haven't had too much experience with caul fat other than using it once in a cooking class to wrap breakfast sausages.
 

Quote:
Originally Posted by Rexxar View Post

If you have Ranch 99 stores where ya live you can buy it there



 

Quote:
Originally Posted by boar_d_laze View Post

FYI, Ranch 99 Market is a very good Chinese supermarket chain, wonderful even. It has many locations in California, especially in the SGV; plus a few stores in Nevada Texas, and Washington.

BDL
post #8 of 20

Hi, just to let you know go to    mysteak.com   they sell  2.5lbs caul fat for 19.95, you have to order by phone because they are not taking online orders.  Better anyway by phone more secure, hope this helps. All other places are so expensive,  good luck.   Polack married to greek.

post #9 of 20

Deleete delete delete


Edited by kokopuffs - 2/21/13 at 10:52am

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #10 of 20

Yes.  In Asian markets like Ranch 99, caul fat is sold with nothing added.  I don't know what the prices are off hand, but guess that the $8/lb from mysteak.com is pretty close. 

 

BDL

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http://www.cookfoodgood.com
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post #11 of 20

In France you can get it at any butcher shop. Here in Chicago I always have to special order it. Here is something cool I did with caul fat a while back (crazy I know). When I went to buy a whole lamb we were roasting for Easter (Greek) we started roasting it and then about an 2 hours into it we stopped the spit. The butcher had a huge piece of caul fat that was big enough to wrap almost the whole lamb in and that is what we did. It melted into the skin of the lamb during the rest of the roast and was AWESOME!

Thanks,

Nicko 
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Thanks,

Nicko 
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post #12 of 20

Does caul fat serve as a suitable substitute when in come to making pate de campagne??  EDIT: I intend to line the terrine with the caul fat.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #13 of 20
Quote:
Originally Posted by boar_d_laze View Post

Yes.  In Asian markets like Ranch 99, caul fat is sold with nothing added.  I don't know what the prices are off hand, but guess that the $8/lb from mysteak.com is pretty close. 

 

BDL

It was only a couple of bucks a pound last time I bought at 99 Ranch.  It is in the frozen case, right next to the beef pizzle (no joke).

post #14 of 20
Quote:
Originally Posted by kokopuffs View Post

Does caul fat serve as a suitable substitute when in come to making pate de campagne??  EDIT: I intend to line the terrine with the caul fat.

 

My initial thought is no. One it would take a lot of caul fat to equal the regular pork fat back. But also I think the pork fat back gives more consistent body and structure than the caul fat. Caul fat to me is really mean to wrap lean cuts of meat that it melts as it cooks and adds flavor.

Thanks,

Nicko 
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All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
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All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #15 of 20
Quote:
Originally Posted by Nicko View Post

 

My initial thought is no. One it would take a lot of caul fat to equal the regular pork fat back. But also I think the pork fat back gives more consistent body and structure than the caul fat. Caul fat to me is really mean to wrap lean cuts of meat that it melts as it cooks and adds flavor.

 

Hmmm, it's either in Jane Grigson's or Ruhlman's book that mentions caul to wrap a pate in.   I think that I'll try it and get back and I was just wondering if anyone here has tried it in a pate.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #16 of 20

Yes yes you can wrap the pate of course. I thought you meant to actually grind it up into the pate. Sorry my mis-understanding.

Thanks,

Nicko 
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Thanks,

Nicko 
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All About Braising: The Art of Uncomplicated Cooking
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Bacon (I made)
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post #17 of 20
Quote:
Originally Posted by Nicko View Post

Yes yes you can wrap the pate of course. I thought you meant to actually grind it up into the pate. Sorry my mis-understanding.


Sorry for my vagueness but yes, I meant to use the caul fat to line the terrine.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #18 of 20
In SW Florida, supermarket butchers know what caul fat is but cannot get it. Local butchers in town claim that they never heard of it and think I am nuts. Really????
post #19 of 20
post #20 of 20

In Florida Bush Bros. have it. elsewhere high end markets may have it it looks like spider webs.

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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