Ground Veal
Ground veal is a type of minced meat derived from young cattle, typically less than a year old. Its use is prominent in various European cuisines, particularly Italian and French cooking, where it is prized for its delicate flavor and tender texture. The taste of ground veal is mild and subtly sweet, with a lighter, more refined flavor profile compared to beef. Its texture is fine and tender, making it an excellent choice for dishes where a smooth consistency is desired. In cooking, ground veal is often used in combination with other meats to enhance flavor and maintain a tender texture. It browns quickly and adds richness to sauces and stuffings without overwhelming them with robust meatiness.
Notes
When selecting ground veal, look for a product that is pinkish in color with minimal fat, indicating freshness. It is best stored in the refrigerator for up to two days or frozen for longer storage, up to three months. Due to its mild flavor, ground veal can easily absorb seasonings and other ingredients, making it versatile in recipes. Be aware that ground veal is not suitable for those following a halal or kosher diet, and individuals concerned with dietary considerations should check for specific certifications.
Uses
- Meatballs
- Sausage blends
- Stuffing for poultry
- Bolognese sauce
- Veal Parmesan
- Cannelloni filling
Replacements
- Ground pork
- Ground beef
- Chicken breast, finely ground
- Turkey, ground
- A blend of beef and pork
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