Cooking Methods for Veal

Wines & Liqueurs

Fruits & Juices

Herbs, Spices & Flavorings

Vegetables

Chardonnay and other white wines
Marsala
Madeira
Cognac
Vermouth
Brandy

Citrus juice and zest
Blood orange
Kumquat
Apple
Cranberry
Plantain
Dried apricot

Fresh thyme, sage, anise, rosemary, fennel, and basil
Infused oil
Truffle oil
Wood smoke
Soy sauce
Salsa verde

Fresh and dried tomatoes
Asparagus
Eggplant
Squash
Artichoke
Leek, shallot, onion
Potatoes
Peppers

What's New

Features

Customer Service

Products

Superior's Kitchen

Food Service

Retail

Superior's Story

Site Map

Home Page

Cooking Methods

Dry Heat

To achieve the ultimate in tenderness and taste of cuts such as roasts, rib chops, loin chops, cutlets, and ground veal, the following dry cooking methods are recommended.

Roasting

Roasting is for tender cuts such as the rib rack, loin, leg and boneless shoulder roast. Before roasting, meat can be rubbed with seasoning. Sear meat to form a brown crust, if desired, To roast, place meat fat side up on a rack in an open roasting pan. Roast until 5 to 10 degrees below desired doneness. Let the roast stand 15 to 20 minutes. Temperature will continue to rise 5 to 10 degrees to reach desired doneness and roast will be easier to carve.


		Broiling

In Broiling, meat is exposed directly to the heat source. Broiling is best for thinner cuts, like chops, steaks, and kabobs. The key to broiling is to match the rate at which the outside of the meat browns with the temperature inside of the meat. Seasoning can be added before of after broiling.

Grilling

Grilling adds rich flavor by browning the meat directly over the heat source. As in broiling, grilling also allows fat to run away from the meat, reducing the overall fat content. Veal chops, medallions, kabobs and ground veal patties are the best cuts for grilling. Position thicker cuts away from flames so that the outside is browned while the inside is cooked through. Turn veal and continue cooking to the desired degree of doneness.


		Sautéing

Sautéing is a quick-cooking method ideal for thinner veal cuts. These include cutlets, cubed steaks, ground veal or veal cut into strips.


		Stir-frying

Stir-frying is an excellent way to quickly cook uniform pieces of veal with vegetables and other ingredients.

Moist Heat

Veal cuts that respond best to moist heat cooking include veal for stew, and those cuts from the shoulder, leg, shank, or breast.

Braising

Slowly cooking in a closed container with a small amount of water is called braising. Braising uses less water than stewing. Veal osso buco is usually braised. Cook until fork tender. Use the liquid from braising for a sauce.

Stewing

In stewing, smaller pieces of meat are covered completely by liquid, cooked slowly in a closed container until fork tender.

"The key to veal is to not overcook. Better to err undercooking than overcooking." Chef Rayment Executive Chef Ritz-Carlton Dining Room, Boston

Seasoning and Companions

< Back to Veal Products

Nutrition

Cooking Methods

Recipes