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,
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?
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
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 rai
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 b
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 na
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 enoug
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.?
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
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 goin
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 m
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
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 i
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 grou
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
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
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
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 imp
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 cutti
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 t