Cookingchart Veal

Always preheat the cooking space before you put food in. Unless otherwise stated, use portions of approx. 200 g per vacuum bag. Cooking time can vary slightly depending on the quality and maturity of product.

Loin

Cooking mode  Temperature  Duration
 Steam  62°C 31 minutes

Remarks: Vacuum in marinade (full vacuum, approx. 0.8–0.9 bar), then brown well in frying pan.

Tip: When browning loin of veal, add a sprig each of thyme and estragon, ¼ shallot, ¼ garlic clove and some mushrooms, and sear in 1 tbsp butter until beautifully crisp.

Tenderloin

Cooking mode  Temperature  Duration
 Steam  59 °C  44 minutes

Remarks: Vacuum-seal in marinade (full vacuum, approx. 0.8–0.9 bar), then brown well in frying pan.

Tip:
Marinate with ground pink peppercorns and finely chopped lemongrass.

Veal Cheeks

Cooking mode  Temperature  Duration
 Steam  64°C  24 hours

Remarks: Marinate meat, brown, then vacuum-seal with about 150 ml stock and vegetables (weak vacuum, approx. 0.4–0.6 bar).

Tip: When cooked until tender, ideal for ravioli fillings. For this, cook the meat slightly longer, pull apart and mix with reduced stock.

Breast of Veal

Cooking mode  Temperature  Duration
 Steam  64°C  24 hours

Remarks: Marinate 1.5 kg meat, then vacuum-seal with about 200 ml stock and vegetables (weak vacuum, approx. 0.4–0.6 bar).

Tip: Roll the breast up with dried tomatoes and rosemary.

Roast Shoulder

Cooking mode  Temperature  Duration
 Steam  79 °C 10 hours

Remarks: Marinate 1.2 kg meat, brown, then vacuum-seal with about 400 ml stock and vegetables (weak vacuum, approx. 0.4–0.6 bar).

Tip: Prepare as with normal roast veal, season to taste and add spices. At the end, press the sauce through a sieve and simmer to reduce slightly.