Veal Cooking Techniques

Cooking Techniques

Le Québécois needs to be cooked slightly differently

Le Québécois cooks differently. Chefs should make small adjustments to their techniques to cook grain-fed veal properly. Here are some basic rules:

Never overcook. Cook most cuts to 145 – 155 degrees internal temperature for medium-rare to medium.
Use less sauce. Le Québécois has great flavor that stands on its own
Don't cut raw portions thicker than 2 inches. 1 ½ inch thickness is perfect for chops.
Sear or grill thick cuts first to lock in flavor and juices, then finish in the oven.

Le Québécois Cuts are Larger

Grain-fed calves are raised in group corrals where they can move around, unlike pale-veal calves, most of which are raised in individual crates where their movement is limited to sitting down and standing up in place. Since grain-fed calves can move around, their muscles develop to be larger than pale-veal calves. It also leads to a moister textured meat.

• Roasting: Roast tender cuts. When roasting, always roast to 5-10 degrees less than your desired temperature. The meat will keep cooking as it rests. Roast tenderloins to 425 degrees, all other cuts to 325-350 degrees.

• Broiling: Match the outside temperature with the desired inside temperature. Broil within 2-3 inches for thin cuts (approx. 1 inch thick) and within 3-4 inches for thicker cuts.

• Grilling: Grill tender cuts on a hot, clean, oiled grill, but not over direct flames. Don’t finish thick cuts on the grill. Mark them, then finish in the oven.

• Sauteing / Pan Searing: Use oil with a high smoke point and start with high heat, finishing with a lower temperature if the cut is thin. Always finish thick cuts in the oven.

• Braising: Brown the meat first, then cook in a small amount of liquid for several hours in a covered rondeau pot in the oven. Braising is essentially steaming and simmering combined, and is great for making fall-off-the-bone dishes from less tender cuts.

• Stewing: Similar to braising, but the meat is in smaller pieces, completely submerged in liquid, and cooked for less time.

General Technique Do's

• Always let meat rest. Let larger cuts rest for 8-10 minutes to preserve juices. If you cut into the meat immediately, it will lose its natural juices.

• Store meat between 28-32 degrees.

• When slicing, cut against the grain.

• Cook to internal termperatures of 160°F for well done, 150°F for medium and 140°F for medium-rare

General Technique Don'ts

• Don't cook from a frozen state.

• Don't use olive oil for searing because it has a low smoke point. Use olive oil for seasoning only.

• Don't use a microwave to thaw.

• Don't use heat to thaw; use a refrigerator for 24 hours or cold running water for a couple hours.