I’m wrapping crépinettes (little sausage-y patty things). The fat melts into the crépinette almost entirely but keeps that cool cobwebby pattern on the surface.
You could also wrap a chop with it or any lean piece of meat, like pork loin. It’s pretty classic to drape over a pâté. I think turkey burgers would be great this way!
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WHAT????
Now, what are u doin’ with it?
I’m wrapping crépinettes (little sausage-y patty things). The fat melts into the crépinette almost entirely but keeps that cool cobwebby pattern on the surface.
You could also wrap a chop with it or any lean piece of meat, like pork loin. It’s pretty classic to drape over a pâté. I think turkey burgers would be great this way!
Looks like cobweb felting or wonderful drapery sheers.