January 25, 2006

By: Laurie Simpson
Website: http://www.1st-in-steaks.com

How to cook veal is different than how to cook beef

Veal comes from young calves, and so the meat is tender and lean and the flavor is delicate. When considering how to cook veal, it is suggested best way is with moist heat, either by braising it or cooking it in a liquid. Since the meat is lean, it tends to dry out when cooked with dry heat. When selecting veal, check to make sure that the meat is moist and light pink-gray in color, that the fat is white, and that the bones are engorged with blood. When learning how to cook veal you will learn that veal comes in the same cuts as any other type of beef. It is just that it comes from a younger animal.

Very young beef, 1 to 3 months old, is classified as veal. Veal is lean with a mild, delicate flavor. When buying veal, let color be your guide. Veal should be light pink and the fat should be white. Meat that's red in color indicates that the animal is older, and the meat won't be quite as mild in flavor or as tender. How to cook veal becomes easy when you consider all the recipes available.

How to cook veal is a bit trickier than cooking older cuts of beef. It is very tender meat and should be cooked at a very low temperature. Sauces and coatings also help to retain veal's natural juices and enhance its delicate flavor. This will take a bit longer but be worth the effort for your dining pleasure.

About The Author:

Laurie Simpson is a successful author and regular contributor to http://www.1st-in-steaks.com.  Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.