Topics related to preparing and cooking flesh from young cows (less than a year old).
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4answers
176 views
Is free-range veal available in the US?
I found a great looking recipe that calls for ground veal. Is there free-range veal or "rose veal" available here in the U.S.?
7
votes
2answers
307 views
What is a good substitute for ground veal?
I found a great looking recipe that calls for ground veal. What other meats would be a reasonable substitute for flavor and texture for ground veal besides the obvious ground beef? Lamb?
2
votes
1answer
101 views
How much bones can be used in an 11 liter stock pot?
I just bought a nice 11 liter stock pot. From your experience, what is the maximum weight of veal bones I can add to one veal stock batch in order to have enough volume left for my veggies and water? ...
2
votes
2answers
99 views
What piece of veal should I ask a butcher/meat shop in the US if I want to do stew dishes like “blanquette de veau” or “veau marengo”?
Ideally, I should be using "tendron" which I think is equivalent to flank steak for a veal. But flank steak is "bavette" for beef, so maybe it is a different name. I think I could also use jarret, ...
1
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2answers
199 views
Sourcing Veal bacon
I'm a chef in Scotland and I've been trying to source 'veal bacon' to no avail.
If anyone could point me in the right direction, that would be great.
1
vote
1answer
129 views
Flank postmortem (how I was outflanked)
Picture yourself a flank veal-cut. The grease and silver tissue are off. I open the flank with a knife to extend it. It's filled with ground meat, apple and raisins. It's rolled and bound and goes ...
1
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3answers
2k views
What kind of meat to use for Wiener Schnitzel?
I understand that the meat is thinned with a mallet before coating with breadcrumbs and frying.
What parts of veal or pork are suitable?
(Googling the subject seems to produce mostly sausage related ...
2
votes
1answer
223 views
Is it possible to get veal that is not incredibly fatty?
I have not had such good success with veal. I prefer leaner meats, and every time I get a cut of veal, it is extremely fatty. Is there a way to get leaner veal? Are there specific cuts I should ask ...
0
votes
1answer
177 views
What is unique about veal and how can I take advantage of this in my preparation?
First off, I'm talking about what they call Rose Veal here, not the crate Veal which has given the meat such a bad name.
So, I've tried a few recipes: a roast, a stew and some breadcrumbed escalopes. ...
