Day sixty nine

Tasting menu for today, veal loin, veal chop, scallopini
sweetbreads, and kidneys

Can veal be grown to a beef?

That was a question asked today during the lecture. It's really funny, the question is similar to 'can a kid grow up to an adult?'

So we moved forward today from beef to veal (it might be logical to go opposite direction, but this is what we have). So, veal is a young cow (calf). Since it is young, the carcass is not formed completely, muscles are tender, color is pink (not dark red as in beef).

There are probably two major difference between meat from beef and veal. The first one is that you don't have to age veal. You may use meat almost instantly after slaughtering. In case of beef you need to age meat, so enzymatic changes will take place before you eat it. Second difference is
that beef carcass if splited alongside after slaughtering. Veal will be split in two parts front and back, but not alongside.

Veal chop Frenched

Some cuts from veal have different names, for example veal chops (which is rib eye steak in beef). Also  since veal meat is quite tender, we can cut cutlets almost from any part of veal.

First time in my life I tried sweetbreads today. It was interesting the flavor and the texture are quite unique. Our chef cook it for us with delicious sauce.

Tomorrow we are moving to pork.

In the school there is a Boot Camp started for this week. The theme is French bistro fare. I am working for this bootcamp, helping the chef and students (the home cooks). It is great experience for me and also an opportunity to see this boot camp, to participate without paying for this (they are paying me, because I am working). Today they made a few salads, soups, and sandwiches. This is for four days from Monday to Thursday.