Veal is the meat of steer or heifer not more than six weeks. All over is already the meat of calves or beef. It is believed that the best beef you can cook in Italy. But on pre-Petrine Rus calves at all to score was denied.
The taste of beef very much depends on what to feed a newborn calf. The most delicious meat is, if the calf was fed with real cow’s milk. But we have on-farm milk usually sent for sale, and calves fed at best natural colostrum, the worst – milk substitutes. The taste of this beef will leave much to be desired, so for home kitchen, if it is not possible to order the calf, upornogo milk, it is better to take meat at least one-year-old steer. Or rather heifers, since few farms allow myself to grow calves. And really, why? Now there is artificial insemination, which is much cheaper.
But good restaurants can afford to order the correct veal. We don’t know where and how they take the veal in Kiev restaurant “Lounge”, but still hope for the best. The chef of the restaurant Pavel Yarmolenko showed us in his kitchen how to cook the meat of a young calf.
So, the veal Tenderloin with BlackBerry sauce
Veal tenderloin 200 g
10g fresh rosemary
Ground black pepper 2G
BlackBerry with\m 50g Continue reading
– 500 g beef fillet;
– 100 g of butter;
– 1 tsp wheat flour;
50 g mild cheese (optional);
– ½ Cup of milk;
Meat wash, remove the film and tendons and boil them in one piece until cooked.
Boiled meat is much softer and more tender, if a few hours before cooking RUB it with mustard powder and then rinse under running water.
Remove the cooked meat from the broth, cut into small pieces and miss three times through a meat grinder with frequent bars. The broth (if you don’t know where to put it) let it cool, pour it into a clean container, cover and place in the refrigerator: it will come in handy for cooking other dishes.
Boil the milk, add the wheat flour mixed with 1 tbsp. spoon of butter, and cook for about 2-3 minutes with constant stirring on slow fire. The cooled milk sauce connect with shredded meat and remaining softened butter. Season to taste with salt. If desired, add grated cheese and whisk well with a fork. Give pate form meatballs and chill. Continue reading
Entrees – a special category of dining the soups on every day. The basis of their typically meat broth or broth based on fish, vegetables, mushrooms, fruits less often. In addition to the liquid portion in the entrees is thick. Here the most diverse set of products. The most common grounds are vegetables, cereals, pasta, pieces of meat or fish. When it comes to sweet dessert soups, as grounds may be pieces of all kinds of fruits and berries.
To prepare the first dish at home is a snap. The technology of preparation, as a rule, single. Recipes first courses and step by step Photos to them, however, like ordinary recipes claim that first cooking the broth in which in sequence are laid vegetables, cereals, pasta and other components of the slurry. However, of course, the first dish, each recipe has its own peculiarities and nuances, despite the similarity of the technology of preparation.
Options first courses or their types there are so many. So besides the fact that they can be mushroom, meat, fish, vegetable, fruit, they can still be hot and cold. This means that some entrees when serving should certainly be warm, while others are extremely cold. This has a direct impact on the taste characteristics of these dishes. Continue reading