Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [veal]

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

Use this tag for questions involving the preparation or serving of food made from veal. Veal is flesh from young cows, and is usually paler and more tender than .

20 questions
9
votes
2 answers

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
  • 4,940
  • 29
  • 60
  • 81
7
votes
5 answers

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, but not only, branched-chain fatty acid, which give it the…
noamt
  • 291
  • 1
  • 4
  • 10
5
votes
7 answers

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 hits for some reason)
jkj
  • 211
  • 2
  • 3
  • 8
4
votes
2 answers

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 dissapointing, but it is definitely far from what I've…
shabunc
  • 235
  • 1
  • 8
4
votes
3 answers

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 find any recommendation on what veal cuts are best…
Matthew
  • 3,372
  • 8
  • 36
  • 55
2
votes
1 answer

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 for? If so, where are some places I should look to…
Jason
  • 1,273
  • 7
  • 20
  • 30
2
votes
2 answers

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 question here is for a meatball how many of these…
user74091
  • 193
  • 5
2
votes
1 answer

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? I'm starting with 2 kilograms, which should…
VoY
  • 1,152
  • 6
  • 17
  • 30
2
votes
2 answers

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, which is for the pork called ham hock I believe. Do…
FrenchKheldar
  • 121
  • 4
1
vote
1 answer

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's braised or seared?
Danny Rodriguez
  • 720
  • 3
  • 9
  • 27
1
vote
1 answer

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. The escalopes were fantastic, but I can't…
Robin
  • 165
  • 1
  • 1
  • 6
1
vote
3 answers

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 more tender cuts of meat throughout the whole…
Willey McCoy
  • 11
  • 1
1
vote
4 answers

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
  • 4,940
  • 29
  • 60
  • 81
1
vote
1 answer

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 into the oven at 50ºC to get the enzymes working…
BaffledCook
  • 13,096
  • 24
  • 87
  • 129
1
vote
1 answer

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 cubes in vegetable stock, not submerged, for some…
David P
  • 794
  • 4
  • 14
1
2