Everyone has long known about the beneficial properties of veal. Such meat in comparison with beef is more gentle and soft, since its distinctive feature is belonging to a young animal. But, like any other product, veal requires a proper approach to cooking. Today in our material we will tell you how to properly cook veal, so that it is soft and how long it will take.
How much to cook veal fillets for a child?
Veal is exactly the product that parents, along with the rabbit and turkey, prefer parents to choose meat for their children's nutrition. This is facilitated not only by the dietary and nutritional properties of veal, but also by its wonderful rich taste. But how to cook such meat to a child to get the perfect result and keep all the usefulness?
For the children's menu choose, as a rule, veal cut, which is cooked much faster than meat from another part of the carcass. The product should be cut into small pieces across the fibers, lowered into boiling water and after repeated boiling boil at moderate boiling for forty to fifty minutes. Separately, we note that the water should only cover a little bit, but the meat should not float in it. Thus, all the properties of the product are kept to the maximum.
When cooking a veal spatula or other part of the carcass, for the meat to become soft, it will take about an hour.
How much to cook young veal for soup?
To make soup, as a rule, use veal on the bone. From such meat, you get the most boiled broth and, accordingly, the excellent taste of the ready-made dish. For an ideal result, in this case the meat should be left as a whole piece, but it should be divided into chunks and it should be grinded after it reaches the required degree of softness.
Depending on how young the animal was at the time of the slaughter, it takes about an hour and a half to cook its meat on the bone. If the chosen hunk contains many tendons, then it is better to prolong the cooking time to two hours.
We also draw your attention to the fact that when boiling veal for soup, salad or children's menu, it should only be mined for ten to fifteen minutes before the end of the process. In any case, the meat should be lowered into already boiling water and before re-boiling, do not cover the lid. Cover the vessel should only after all the foam has been collected and the fire is set to maintain a weak languishing meat in the broth.