VEAL
FILLET
EX.
chat eaubrind steak-minute steak
fillet steak -beef stew
tournedos steak -stronganoff etc.
VEAL:
This is the flash of very beaf of 12-24 weeks ,they are fed with milk and corn only this is why the flesh is of very light pink colour and is very tender the average weight is approximate 100 kg,veal is prized for its flavor which allows it ti be combined with many sauces and garnishes ,it is very tender therfore needs short cooking times,even for foasts and stews.
The part of veals meat and its uses:
sn. part/cut uses /method of cooking
1 shoulder boiling,stewing
2 scrag end boiling
3 best end roasting,grilling,frying
4 loin roasting,grilling,frying
5 breast roasting,stewing
6 leg roasting,grilling,frying,sauteeing
7 knuckle braising
8 neck stewing
QUALITY:
-the flesh of veal should be pale pink
-cut surface must be moist ,not dry
-fat should be firm and pinkish white
-bones have pinkish white porous and hot bloody
STYLE OF COOKING:
-rare30 sec. one side and 30 sec other side
-rare+medium
-medium
-medium+well done
-well done
by santosh
EX.
chat eaubrind steak-minute steak
fillet steak -beef stew
tournedos steak -stronganoff etc.
VEAL:
This is the flash of very beaf of 12-24 weeks ,they are fed with milk and corn only this is why the flesh is of very light pink colour and is very tender the average weight is approximate 100 kg,veal is prized for its flavor which allows it ti be combined with many sauces and garnishes ,it is very tender therfore needs short cooking times,even for foasts and stews.
The part of veals meat and its uses:
sn. part/cut uses /method of cooking
1 shoulder boiling,stewing
2 scrag end boiling
3 best end roasting,grilling,frying
4 loin roasting,grilling,frying
5 breast roasting,stewing
6 leg roasting,grilling,frying,sauteeing
7 knuckle braising
8 neck stewing
QUALITY:
-the flesh of veal should be pale pink
-cut surface must be moist ,not dry
-fat should be firm and pinkish white
-bones have pinkish white porous and hot bloody
STYLE OF COOKING:
-rare
-rare+medium
-medium
-medium+well done
-well done
by santosh
LINK REFER.SANTOSH
0 comments:
Post a Comment