What is veal?

Vel Stock is a slightly flavored but very rich liquid used as a base for many types of sauces, especially in French cuisine. It is produced by cooking veal bones in large amounts of water and reducing water over time to extract the taste of bones. Aromatic vegetables and herbs such as onion, celery, carrot, thyme and pores can be used to increase overall taste and round the taste. There are two separate types of veal, a brown variety made of roasted bones and a white type that is almost identical except bones are not the first. Once the supply is completed, it can be further reduced to a strong glaze known as demi-gloraction or to the almost syrup state known as glace de viande .

One of the reasons why the veal is a valued component in many sauces and meals is that, unlike beef, the fat meat usually does not exceed that other ingredients. Another andThe spectacle of veal is a higher amount of collagen found in the bones and cartilage of younger cattle. Collagen is extracted and holds in the water of the stock and turns into light gelatin, which gives the liquid a rich and essential texture in the mouth. The process of slowly extracting collagen and other flavors in veal bones can in some cases take more than one day, which gave the veal supply to the reputation of difficult preparation.

There are a number of ways to make veal, but the easiest is to cook bones twice. This method first includes cooking of the veal bones that cooks them, and then inserting cooked bones into a new pot of water and reducing the liquid until the supplies are formed. Although this method is simple, it is not often used in top presentations, because shares tend to be overcast.

One of the most classic French methods of veal preparation begins with baking The Bones, along with any aromatic substances that will be used in the oven, dockD will not brown. Fire ingredients are then cooked in water until the supply is joined. After this first dose of liquid is tense and postponed, the bones are placed in the second pot of water and cooked for hours until the second, slightly flavored stock known as reimage . The last step is to combine the first and the second liquid in one pan and reduce them together to the final veal glass.