03 Nov 2009

Veal is the meat from young animals (calf), it is tender with a delicate flavour. When cooking it is important to baste it or use other methods to keep the meat moist. Because veal has very little fat, it has to be guarded against moisture loss that will cause it to dry out.

Use: Veal can be roasted, grilled, sautéed and served with creamy sauces like ham sauce, cream and lemon, sour cream and caper sauce. It is very seldom that veal is grilled because of the meat drying out quickly, but when grilled it should be brushed with oil or butter to prevent it from becoming tough and dry. Rib chops and loin chops are used for grilling. The sautéeing method is usually used on the leg or fillet steaks of veal, loin chops or rib cutlets. The choice cuts for roasting is the leg, loin, fillet and chump.



Acidulated water

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