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There are two basic methods of veal cookery: dry or moist heat. Tender cuts can be prepared by dry or moist heat. Tender cuts including leg cutlets, veal patties, and rib or loin chops can be prepared by dry heating methods such as roasting, broiling, pan broiling, grilling or stir frying. Moist heat methods such as braising or simmering with a liquid can also be used with these cuts. Less tender cuts, such as cross cut shanks, stew meat, round steak and breast of veal, generally require moist heat cooking methods such as braising, or simmering with a liquid. By marinating and pounding less tender cuts to break down connective tissue, dry heating methods can be used. Refer to the chart on the following page for approximate cooking times. See you here tomorrow. Suzie Posted: Thursday 28th 2:16 AM |