If you have to ask what caul fat is, you won't eat it. Caul fat is the stomach lining of a pig. Yep... it sounds disgusting but once it's cooked you don't taste it at all. It makes the sausage stay together and keeps it nice and moist.
I'm a graphic designer that has decided to go back to school and get an AAS in Culinary Arts.
After much contemplation, reading stacks of cookbooks and books on chefs, endless hours of watching the Food Network, using my friends and family as guinea pigs for my sometimes lofty creations, and catering a few parties I figured it was time to end the wondering and go to culinary school.
I'm currently enrolled at Le Cordon Bleu in Minneapolis/St. Paul. My graduation date is June 2011.
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