Veal is different from other meats because since it's so young, it really has no taste. If somebody tells you they had great veal; what they're remembering is the tenderness and the accompaniments. Great veal dishes always have sauces or wines to give them flavor.
When it comes to buying veal, the type that most people would avoid -- veal that is redder in color -- actually has more taste. Most people opt for milk-fed veal, which is the nice white veal you usually see served in restaurants.
Veal is extremely lean, and you want to use the right cut for the right dish. In the summer, try a loin veal chop instead of a porterhouse steak on the grill. It's a healther option that will taste great with a delicious marinade.
Veal is also a great meat to serve at parties because of its shorter cooking time, which means you'll spend less time in the kitchen or at the grill and more time with your guests. If you'll be cooking veal on the grill, make sure the cut you use is at least 1.5 inches thick, and only use a rib or loin chop.
Nestpert: Ray Venezia is the meat director at Fairway Market. He is a third-generation butcher.
-- The Nest Editors
May 04, 2010
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