Veal
Veal
Veal (/viːl/), from the French word veau, is the meat of calves, in contrast to the beef from older cattle.
Etymology
The term veal comes from the Middle English vel, which has its origins in the Old French veau. The word veau in French means 'calf'.
Description
Veal is a type of meat that comes from young cattle, typically under three months old. The meat is often noted for its tender texture and mild flavor. It is commonly used in both French and Italian cuisines, and is often prepared in a variety of ways, including roasting, grilling, and braising.
Related Terms
- Calf: A young domestic cow or bull. In the context of veal, it refers to the young cattle from which the meat is sourced.
- Beef: The meat from mature cattle, as opposed to veal which comes from young cattle.
- Braising: A cooking method that involves searing meat at high temperatures and then finishing it off at lower temperatures in a covered pot. It is often used in the preparation of veal.
- Roasting: A cooking method that uses dry heat, typically in an oven. This method is often used to cook veal.
- Grilling: A form of cooking that involves direct heat. Veal can be prepared this way, often resulting in a charred exterior and a juicy interior.
External links
- Medical encyclopedia article on Veal
- Wikipedia's article - Veal
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