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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 .

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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 kalbsfond which comes in a jar and apparently is…
abligh
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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 the cutlets seem to be a bit too tough…
paulj
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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 thick, 1.5 or more inch. I was thinking searing…
Ska
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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.
Mark
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What is thet difference between venison and veal?

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
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