Veal is a delicate and flavorful meat that can be a bit tricky to prepare. If you’re looking for a way to tenderize veal without sacrificing its texture or taste, look no further than your fridge.
That’s right, milk can be used as a marinade to help tenderize veal and make it more succulent. In this article, we’ll explore the benefits of using milk as a marinade for veal and provide you with some tips on how to do it right.
So, grab a glass of milk and let’s get started!
How To Tenderize Veal With Milk?
Tenderizing veal with milk is a simple process that requires just a few steps. Here’s how to do it:
1. Choose your milk: Whole milk and buttermilk are the most commonly used milks for tenderizing meat. Whole milk is pH neutral and works well for regulating gamey or fishy flavors, while buttermilk contains more lactic acid and is best for meats that require an acidic marinade.
2. Season the milk: Add non-acidic ingredients such as spices, herbs, salt, and garlic to the milk to create a flavorful marinade.
3. Soak the veal: Place the veal in a resealable plastic bag or covered container with the seasoned milk and marinate in the refrigerator for 4 to 12 hours.
4. Rinse and pat dry: After marinating, rinse the veal in cool running water and pat it dry with paper towels.
5. Season again: Since marinades only impart mild flavoring, re-season the surface of the veal with herbs and spices prior to cooking.
6. Let it rest: Cover the veal at room temperature for an hour before cooking; this will help it sear better if the surface is at room temperature.
Why Use Milk To Tenderize Veal?
Milk is an excellent choice for tenderizing veal because it contains calcium and lactic acid, which work together to break down the proteins and soften the collagen in the meat. Calcium reacts with enzymes in the meat to gently soften the proteins, while lactic acid helps to break down the proteins and further tenderize the meat.
Compared to other acidic marinades such as citrus juice or vinegar, milk has a milder acidity that won’t damage the proteins on the surface of the meat. This means that you can soak veal in milk for longer periods of time without worrying about it becoming tough or mushy.
Buttermilk and yogurt are also great options for tenderizing veal because they have optimal acidity levels for tenderizing meat. They contain more lactic acid than whole milk, making them better suited for meats that require a more acidic marinade.
In addition to tenderizing the meat, milk-based marinades also provide an opportunity to infuse the veal with additional flavors. You can add herbs, spices, and other seasonings to the milk to create a flavorful marinade that will complement your chosen sauce.
How Does Milk Tenderize Meat?
Milk contains both calcium and lactic acid, which work together to tenderize meat. The calcium in the milk reacts with enzymes in the meat to gently soften the proteins, while the lactic acid helps break down the proteins and collagen. This process is similar to how aging tenderizes meat. The mild acidity of milk also allows for longer marinating times without damaging the surface of the meat. Fermented milk products like buttermilk and yogurt are even more effective at tenderizing meat due to their higher acidity levels. Overall, milk is a versatile and effective marinade for tenderizing veal and other meats without compromising their texture or flavor.
Choosing The Right Milk For Veal Marinade
Choosing the right milk for your veal marinade is crucial for achieving a tender and flavorful dish. Whole milk and buttermilk are both great options, but which one you choose will depend on the type of veal you’re working with and the flavor profile you’re aiming for.
Whole milk is a neutral option that won’t overpower the natural flavor of the veal. It works well for controlling gamey or fishy flavors, which can be an issue with some cuts of veal. If you’re using a lean cut of veal, such as a tenderloin or chop, whole milk can help to keep it moist during cooking.
On the other hand, buttermilk contains more lactic acid and is best for meats that require an acidic marinade. This makes it a great choice for tougher cuts of veal, such as shoulder or shank. The acid in the buttermilk helps to break down the connective tissues in the meat, resulting in a more tender finished product.
When choosing your milk, it’s important to consider the overall flavor profile of your dish. If you’re using bold spices and seasonings, whole milk may be a better option to balance out those flavors. But if you’re keeping things simple with just a few herbs and spices, buttermilk can help to enhance those flavors and add some tanginess to the dish.
How To Marinate Veal In Milk
Marinating veal in milk is a great way to tenderize the meat without drying it out or making it mushy. Here are the steps to follow:
1. Choose your cut: Veal chops, medallions, and cutlets are great options for marinating in milk. Make sure to choose fresh, high-quality cuts.
2. Prepare the marinade: In a bowl, combine the milk with non-acidic ingredients such as herbs, spices, salt, and garlic. Mix well to create a flavorful marinade.
3. Soak the veal: Place the veal in a shallow dish and pour the marinade over it. Make sure the meat is completely submerged in the milk. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
4. Remove and dry: After marinating, remove the veal from the milk and pat it dry with paper towels. Discard the remaining milk.
5. Season again: Since marinades only impart mild flavoring, re-season the surface of the veal with herbs and spices prior to cooking.
6. Cook as desired: Veal can be grilled, roasted, or pan-fried depending on your preference. Make sure to cook it to an internal temperature of 145°F for medium-rare or 160°F for medium.
By following these simple steps, you can tenderize veal with milk and create a delicious and flavorful dish that will impress your guests.
Cooking Tips For Tender Veal
If you want to cook tender veal, there are a few tips to keep in mind:
1. Choose the right cooking method: Tender cuts of veal, such as veal steak, veal chops, and veal tenderloin, can be cooked with dry heat methods like grilling, broiling, or pan-searing. For tougher cuts of veal like stew meat, short ribs, and osso buco, use moist cooking methods like simmering or braising to break down the connective tissue and make the meat more tender.
2. Add fat: Veal is lean and can easily dry out during cooking, so it’s important to add some fat to keep it juicy. Don’t trim off any fat that’s already on the meat. Instead, consider adding bacon or duck fat to your recipe.
3. Use a heavy skillet: When cooking veal on the stove, use a heavy nonstick skillet or coat a regular skillet with vegetable oil or cooking spray. Heat the skillet for 5 minutes over medium-low to medium heat if the veal is 5/8 inch to 1 inch thick, or medium-high for cuts 1/4 to 1/2 inch thick.
4. Let it rest: After cooking the veal, let it rest in a warm place for 2 to 3 minutes before serving. This allows the juices to redistribute throughout the meat and makes it more tender.
5. Check the temperature: The USDA recommends cooking whole muscle veal cuts like steaks, roasts, and chops to 145 degrees F (medium rare), 160 degrees F (medium), or 170 degrees F (well done). If you prefer your meat on the rare side, aim for 145 degrees F when cooking veal.
By following these tips, you can create delicious and tender veal dishes that are sure to impress your dinner guests.
Delicious Veal Recipes To Try With Milk Marinade
Now that you know how to tenderize veal with milk, it’s time to put that knowledge into practice with some delicious recipes. Here are a few to try:
1. Milk-Fed Veal Scallopini with Prosciutto and Sage: This recipe takes only 20 minutes to make and is perfect for a quick and easy dinner. The veal is seasoned with salt and pepper, dredged in flour, and then cooked in butter and oil until golden brown. The sauce is made with white wine, chicken stock, lemon slices, capers, and parsley.
2. Veal Piccata: This classic Italian dish features thin slices of veal that are lightly coated in flour and then sautéed in butter. The sauce is made with chicken broth, lemon juice, capers, and butter. It’s a light and refreshing dish that’s perfect for spring or summer.
3. Veal Marvin: This dish comes from chef Eduardo Pria at Javier’s restaurant in Mexico. The veal is breaded in Parmesan cheese and then sautéed until golden brown. The sauce is made with cream, white wine, and mushrooms. It’s a rich and decadent dish that’s perfect for a special occasion.
No matter which recipe you choose, tenderizing the veal with milk will ensure that it comes out tender and juicy every time. So go ahead and give it a try!
