Questions tagged [veal]

Topics related to preparing and cooking flesh from young cows (less than a year old).

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7 votes
5 answers
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How can I imitate the flavor of lamb?

I would like to try and imitate the flavor of lamb in a plant based dish. Googling "why does lamb taste like lamb" I found that the most common explanation is that lamb fat is comprised of, ...
noamt's user avatar
  • 291
1 vote
1 answer
615 views

Mushrooms, beef, long cooking and bitterness

I tried two long-cooking beef dishes starring mushrooms, an ossobuco of veal and beef breast. The directions went by basically cooking the ossobuco (after cutting the junctions) or the beef breast ...
David P's user avatar
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1 vote
0 answers
190 views

Veal stock substitute

In the UK I was fortunate enough to live near a butcher who sold refrigerated real veal stock - goopy and gelatinous. Now I live in Zurich where this proves impossible to buy. You can, however, buy ...
abligh's user avatar
  • 1,015
0 votes
1 answer
107 views

Veal and peppers

I have a recipe using veal with peppers, white wine, and stock in pan. The meat called for is veal stew meat. I have prepared this with both stew meat and veal cutlets. The stew meat is stringy, and ...
paulj's user avatar
  • 310
1 vote
1 answer
171 views

What modifications would I have to make when substituting veal for pork?

I would like to make this recipe for Pork Osso Buco, https://m.youtube.com/watch?v=yNgna9mZoa4, but I'll be using veal beef shanks and not pork. Do I have to make any modifications like the time it'...
Danny Rodriguez's user avatar
0 votes
1 answer
254 views

How to cook 1.5+ inch veal steak to medium?

It's a NY Strip part of a 12 month old calf. Hasn't been dry aged but I keep it 5 days in olive oil in a fridge. It has a bit of marble but way less than usual steaks could have. Pieces are pretty ...
Ska's user avatar
  • 487
2 votes
2 answers
604 views

How many meats can make a meatball?

So I want make a Swedish meatball style meatloaf. When I make Swedish meatballs I usually use veal and ground pork, but I've always wanted to throw in some ground lamb and buffalo. So the specific ...
user74091's user avatar
  • 193
4 votes
2 answers
340 views

Can I make baked veal more soft?

I usually cook meat in a steamer or multicooker, and it gets very soft. This time I've decided to experiment and baked a big chunk of veal stuffed with garlic in the oven. Not that result was ...
shabunc's user avatar
  • 235
-3 votes
2 answers
26k views

What is thet difference between venison and veal? [closed]

What is the difference between venison and veal? I often read about these two things but I'm left wondering what these two things are and what the difference is between the two.
Neil Meyer's user avatar
  • 4,888
1 vote
3 answers
261 views

How is this kind of cattle called?

I've heard of beef, not specifically "veal", where the animal can be older but has had mostly a milk diet and been restricted of physical movement, preventing muscle development, making for softer and ...
Willey McCoy's user avatar
4 votes
3 answers
1k views

What are the preferred veal cuts for sausage making?

I am going to be trying my hand at bockwurst tomorrow evening, and will be going to the butcher shortly to have meat cut for the process. For the pork, I'm going with shoulder/butt. I can't seem to ...
Matthew's user avatar
  • 3,362
1 vote
4 answers
744 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.?
Jeff Axelrod's user avatar
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9 votes
2 answers
34k 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?
Jeff Axelrod's user avatar
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2 votes
1 answer
1k 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? ...
VoY's user avatar
  • 1,152
2 votes
2 answers
694 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, ...
FrenchKheldar's user avatar
0 votes
2 answers
509 views

Sourcing Veal bacon [closed]

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.
Mark's user avatar
  • 9
1 vote
1 answer
165 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 ...
BaffledCook's user avatar
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5 votes
7 answers
37k 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 ...
jkj's user avatar
  • 211
2 votes
1 answer
797 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 ...
Jason's user avatar
  • 1,283
1 vote
1 answer
408 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. ...