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Cooking Methods |
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Meat that is cooked just right tastes great! Even
more so when it's Quebec Milk-Fed Veal! But which cut of meat to
choose, and how should it be prepared? Here is a section of the
website to help you make the best choice for cuts, for quantities
and for cooking time. As well, we've brought together all the little
tricks used by chefs so that you, too, can master the art of cooking
a nice piece of meat... just right. |
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Some tricks
Five tips for perfect cooking
Sauté express
Gourmet Scallops
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Cook a cut of meat uncovered in the oven with no added liquid. Best for the tenderest cuts. |
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PROCEDURE:
- Sear the milk-fed veal roast to colour over high heat in a little fat or oil in a skillet.
- Transfer the meat to a roasting pan and season with salt and pepper.
- Sauté some chopped celery, onion and carrots in the skillet.
- Place the vegetables around the meat.
- Put the roasting pan in the oven preheated to
325°F or 163°C.
- Cook until the inside temperature of the meat reaches 150°F or 66°C.
- Remove only the meat, cover it loosely, and let stand for 15-20 minutes.
- Put the roasting pan on the stove over high heat and deglaze the pan with a bouillon of veal or chicken, then reduce the sauce over low heat (about 15 minutes).
- Strain the gravy through a fine sieve and season to taste.
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Follow the same procedure as for Roasting, but ensure that the oven temperature does not exceed 250°F or 120°C. Gives very good results with less tender cuts. |
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PROCEDURE:
- Sear the milk-fed veal roast to colour over high heat in a little fat or oil in a skillet.
- Transfer the meat to a roasting pan and season with salt and pepper.
- Sauté some chopped celery, onion and carrots in the skillet.
- Place the vegetables around the meat.
- Put the roasting pan in the oven preheated to 325°F or 163°C.
- Cook until the inside temperature of the meat reaches 150°F or 66°C.
- Remove only the meat, cover it loosely, and let stand for 15-20 minutes.
- Put the roasting pan on the stove over high heat and deglaze the pan with a bouillon of veal or chicken, then reduce the sauce over low heat (about
15 minutes).
- Strain the gravy through a fine sieve and season to taste.
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Cook a whole piece of meat with just a little liquid in a covered casserole in a slow oven. |
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PROCEDURE:
- Sear the milk-fed veal to colour over high heat in a little fat or oil in a casserole.
- Season with salt and pepper.
- Place some roughly chopped carrots, onions and celery around the meat.
- Lightly moisten with a brown sauce of your choice (e.g. brown veal stock).
- Cover and put in the oven preheated to 300°F or
145°C. Cook a piece weighing 1.5 kg (3.3 lbs) for approximately 1-1/2 hours. For a larger piece, or if circumference is about 4 inches or 10 cm, extend cooking time to 2-1/2 hours.
- After cooking, remove the meat, cover loosely, and let stand for 15-30 minutes.
- In the meantime, pour the sauce through a Chinese strainer (or a fine sieve).
- Correct the seasoning and consistency of the sauce.
- Carve the meat into thin slices and coat with sauce.
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Also called à l'étuvée. Cook small pieces of meat (cubes, stir fry, etc.) at high heat with very little liquid in a covered skillet either on the stove or in the oven. |
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PROCEDURE:
- Sauté small pieces of milk-fed veal in hot fat or oil in a skillet until 3/4 cooked.
- Add the sauce of your choice, cover and simmer. This is the delicate phase: heat that is too high will toughen the meat and possibly spoil the taste and delicate texture of the milk-fed veal. Continue cooking over low heat for a few minutes with small bubbles barely breaking the surface of the sauce.
- For less tender cuts, add the sauce, then cover the skillet and put it in the oven for about 1 hour at 300°F or 145°C.
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Cook small pieces of the tenderest cuts of meat (e.g., stir fry, cutlets, etc.) in a little fat or oil in a pan over medium-high heat. |
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PROCEDURE:
- Sauté the milk-fed veal in hot oil or butter.
- For thicker pieces, to obtain the most tender and juicy meat, reduce the temperature once the meat is browned, and finish cooking over low heat. You can deglaze the sugar from the meat on the bottom of the pan with wine or your favourite sauce.
- Transfer the milk-fed veal to a warm plate and coat lightly with the sauce, if desired.
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Cook a small piece of meat directly over the heat on a natural gas, charcoal or electric grill. |
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PROCEDURE:
- Oil and heat the grill. (It should be very hot before the meat is added.)
- If desired, marinate the milk-fed veal 1-2 hours, or simply baste it with a flavoured oil.
- Put the meat on the hot grill at a 45° angle for a few minutes. Season with salt and pepper. Turn the meat 90° to form a checkered pattern. Then turn the meat over and grill for a few minutes until the temperature at the centre reaches 155°F or 68°C.
- Let the meat stand 4-5 minutes before serving: the milk-fed veal will be even more juicy and tender.
- Ground veal should be eaten well cooked. The reddish tint of the meat must have completely disappeared on the inside (174°F or 79°C).*
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* Beware
of ground meats! Contrary to other cuts of Quebec Milk-Fed Veal,
ground milk-fed veal should be well cooked before eating, meaning
when it reaches an internal temperature of 79°C (174°F) and it is no longer pink inside. Therefore, cooking time
is longer for ground Quebec Milk-Fed Veal than it is for other
cuts. Figure on 8 minutes cooking time on each side for patties
of 2.5 cm (1 inch) thickness.
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| Five tips for perfect cooking |
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Let roasts stand for 15 minutes, covered
with aluminium foil, before slicing them. This allows the natural
juices to spread throughout the piece of Quebec Milk-Fed Veal.
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To help conserve all the juiciness of
Quebec Milk-Fed Veal, handle the meat with tongs.
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Do not salt Quebec Milk-Fed Veal until
the end of cooking.
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To ensure uniform cooking, it is best
to thaw Quebec Milk-Fed Veal before cooking.
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The meat will be tender and juicy as long
as it is not overcooked. Tender cuts of Quebec Milk-Fed Veal
are at their best served pink.
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 Some tricks |
| Sauté express |
Follow
the steps in the ‘Sautéing' section. Remove cooked the Quebec Milk-Fed Veal
from the pan and keep warm. Add one 750 g bag of frozen vegetables
to the pan and cook for 6 minutes or until the vegetables
are tender. Add a bottle of commercial sautéing sauce.
Put the meat back in with the vegetables and reheat. Serve
on rice or on vermicelli.
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| Gourmet scallops |
Follow the
steps in the ‘Sautéing’ section.
Remove the scallops from the pan and keep warm. Add one 225 g
package of quartered mushrooms and cook for 3 minutes over medium-low
heat. Add 160 ml (2/3 cup) of 15 % country-style cream. Cook
over medium high-heat, stirring frequently, for 2 minutes. Coat
the scallops with the sauce. Serve with pasta or potatoes and
a green salad.
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