What are veal faces?

Although it is not the most turbulent cut of veal, slowly cooked faces of children's cows are considered a delicacy. Referring to the real faces of the mammalian faces and not to the rump versions, the veal faces are heavily processed jowl muscles of the young cows that roar and eat grass. To give the necessary tenderness, the chefs often pound and then worsen this meat to a fragrant and tasty broth.

The veal faces are not always easily accessible and instead often look for a way to the veal. However, butchers can easily provide these sections on request. In some areas of Europe, such as France and Italy, faces can be offered in addition to more common veal cuts such as loins, ribs, breasts, shoulder, stopwatch and rump, from which cutlets and cutlets can be cut.

Before starting the stew process, the veal faces must be properly prepared. Due to the lack of natural tenderness, many chefs first pound steaks with a hammer meat to soften a more severe connective tissue. Then could beGarlic, salt and pepper over the meat, so the cutlets are left intact or cut them into large pieces.

During the long cooking process, there will be a real flavor and marination. One recipe on the Slow Food Kitchen website, from the Italian culinary star Massimo Bottura, leaves four lamb chops in a long, slow bath for 30 hours, in a pressure cooker set to a stable 150 ° F (about 68 ° C). With faces are a simple yet diverse mixture with a mixture of ingredients: chopped celery, onion and carrots and beef supplies, reduced beer, splashing balsamic vinegar and some olive oil.

The possibilities of veal ingredients are as rich as the chef's skill and budget. Celebrit chef Emeril Lagasse trimms the cooking time for about five and a half hours for £ 5. (About 2.3 kg) Faces, stewing cheeks in 2 cups (about 15 oz.) Each of Madeira and red table wine. But this is not allAbout that carries this shabby stew, which pairs Lagasse with Polenta. Claims in a Dutch furnace or a sealed broiler, inside the furnace set to 275 ° F (about 135 ° C), the cheeks are bathed in a deep tasty broth of wine, oil, water, tomato paste, carrots, onions, celery, red pepper, red pepper. Of course, Lagasse suggests that chefs also include a dash or two of his Essence® Spice Blend spices to add a slightly touched Cajun.