Culinary tips and advice for veal

For best results, it is most important to select the best cut of meat for the chosen recipe. When in doubt, consult your METRO butcher; he will be happy to assist you!

Milk-fed veal, because it is tender, tends to cook a little more quickly than grain-fed veal, which is slightly firmer. When the juice that comes out of the meat is clear, it is cooked.

Veal is best served slightly pink. Cooking veal requires certain precautions. Because its flesh is lean, it tends to dry out and harden easily. It is therefore advisable to bard it or coat it with fat, cook it at rather low heat, basting it from time to time. Avoid overcooking the meat.

Moistening or spraying veal scallopini with water or broth before cooking helps to tenderize them and enhance their flavour.

To prevent the meat from drying out and hardening, start by searing all veal cuts in a mixture of butter and oil and then lowering the heat to medium or low until done.

In view of the sophisticated flavour and tenderness of veal, it is preferable not to marinate the meat.

As a rule, cuts taken from the fore-quarters stewing cubes, shoulder roast and blade roast are more economical than cuts taken from the hind-quarters - tenderloin, scallopini, chop and leg roast.

For delicious veal recipes, click metro.ca

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