Hi everyone, thanks for checkin in !!! One of my faithful readers gave me a good idea. Thanks to L H …..for anyone that posts a question on my blog,i’ll try to have a Q & A thingy at the end of every week so you won’t have to scroll thru all the comments. My next couplea posts will have to do with roasting green coffee beans at home….i know…i know….that ain’t m
I think that’s a great idea! Naturally
Matt,
I have a question, I hope this is a good place to post it.
My husband brought home a pack of veal breast. It’s size and shape reminds me of short ribs. Does this sound familiar to you? If so, what sort of cooking method do you recommend?
I think hubby bought it because (a) it was cheap and (b) it looks like beef short ribs (we love braised short ribs). Any info would be greatly appreciated!
Thanks!
Hi wookie…it sounds to me like the veal breast was already cut into individual ribs,lookig like beef short ribs,if so just cook them as you would regular short ribs.Be advised tho,what makes short ribs so good is all the marbling (fat) in them.As veal is much leaner than beef I don’t suppose they’ll be as rich as the beef ones. Most of the time veal breast is sold whole or halved,with a pocket cut in them. then they are uusually stuffed with a savory stuffing and baked.Hope this helps and if you need more info feel free to email me at onepercent99@hotmail.com
Thanks for the info Matt! My hubby is impressed that I have you as a resource and I feel fortunate. I’m so glad that you decided to have this website!
I’ll report back with the resulting veal breast dish. Stuffing ‘em sounds great!
I have a question: Whats the best meat for kabobs?
I Know I already asked you, but I thought that you could answer it here too for everyone’s benefit!
Thanks!
Once in awhile, when I buy a roast it has a shinny metalic green sheen to it. I know it’s fresh, what is that?
Wenoah, the best meat for ka-bobs is usually sirloin steak ,otherwise known as top sirloin.Personally I love lamb ka-bobs,using meat from the leg,as the loin chops or rib chops are prohibitively expensive.When I make lamb-bobs,I usually cut the meat no larger than 1″chunks,marinate in some olive oil,fresh garlic,s&p,a little cumin and a touch of lemon juice. Eat well !!!!
@ spidrcow, think of a rainbow,where light hits water droplets and refracts into different colors.It’s the same principle on your roast.There’s a little water naturally present in all meat,and when the meat is cut,light refracts off the water,creating the irridescense you see. By the way,when I’m cutting meat at work,the eye round roasts seem to be the piece of meat that has that greenish metallic sheen to it.Hope this helps,and thanks for stopping by !!!