What is Blanquette de Veau?

almost everyone describes comfortable food in the same way - its flavors are fine, often pale colors and wrap the tongue with velvety smoothness. For French, Blanquette de Oau, well -behaved, even shy, cream food is the final comfort meal. Unlike its robust cousin, veal ragut, meat is cooked in such a way as to avoid browning.

While veal is more expensive than other slices of beef, Blanquette can be made with steamed cuts such as veal shoulder or stomach. If the cost is a problem, a larger percentage of cream sauce and a little less meat is equally tasty. Adding mushrooms adds secondary fleshy texture and Blanquette administration on top of some stew, fragrant jasmine or basmati rice helps a little from suction, to which a long way is added. Some chefs prefer to use Crème Fraiche. Meanwhile, stewed meat and ragotes expand their belongings with strong flavors such as garlic, ginger or a mixture of fresh herbs, this meal preFerms the virtue of modesty. The simplest Blanquette de Vaau can perfume a cream jacket with the smallest scent of thyme.

For home cooks who think that while the real blanquette would never draw attention to the loud layers of taste, they can still do a little individuality; There are ways to do it special without losing his status as a comfortable meal. A heavily flavored onion would not serve Blanquette well, but adding a leek or baby sweet onion can provide food resonance. Several splashes of white wine are another enhancer of the flavor that will not rob the Blanquette of Center Stage. Textural interest with a gentle taste of reversal can be achieved by mixing several types of fungi such as shitake, oyster or button mushrooms.

There are couples that will help the home chef to create a truly French Blanquette de Veau. First it is important to cook food for a long time after relativelythe fire. Secondly, the use of veal abdomen and stews of the steamed bone increases long -term Blanquette with texture so velvet that it could bring tears to tears. This is because when collagen breaks up, smoothes and thickens with sauce.

It is reassuring to know that Blanquette de Vaal will freeze beautifully in separate freezer bags. The VAL retains the best taste and texture if as much air is removed from the freezer bag either by squeezing or by vacuuming with straw. It can be re -heated in the microwave, even if it is preferred slowly and gently re -heated on top of the stove.