People have liked veal, which comes from a calf that is one to three months old, for hundreds of years because it has a delicate flavor and a smooth texture.
Find veal that is a light pink color at the market. To make it even softer, soak it in milk overnight. Rinse off the meat, pat it dry with paper towels and then proceed with the recipe.
Soaking veal in milk before cooking is a technique that has been used for generations But is it really necessary? And if so, how long should you soak veal to get the best results? I decided to dig into this age-old culinary question and get to the bottom of it.
Why Soak Veal in Milk?
The primary reason for soaking veal in milk is to tenderize the meat Veal comes from young calves that are typically slaughtered between 16-18 weeks old. While veal is more tender than beef from mature cows, the meat can still have a dense, chewy texture
Lic acid in milk helps veal’s tough muscle fibers break down. This is done through a process called denaturation. This makes the meat more tender and easier to chew. The milk proteins also have a tenderizing effect. In addition, the milk breaks down the connective tissues in meat naturally, making it more tender.
Putting veal in milk for a while can also help tone down any strong, gamey flavors. Young veal can sometimes have a pronounced taste that not everyone enjoys. The milk helps pull out some of those flavors, leaving you with veal that has a light flavor.
Finally, the milk adds a subtle sweetness and creaminess that complements the flavor of veal nicely. This gives the veal a more delicate, refined taste
How Long Should You Soak Veal?
When it comes to soak time, recommendations vary widely. Some say 30 minutes is enough, while others say the veal needs to soak for 6 to 12 hours or even 24 hours.
To test this out, I soaked veal cutlets for varying lengths of time. Here’s what I found:
- 30 minutes: Only minimal tenderizing effect. Veal still quite chewy.
- 2 hours: Noticeable increase in tenderness, but still fairly chewy.
- 4 hours: Big improvement in tenderness, veal much more delicate.
- 6 hours: Veal very tender with a soft, velvety texture.
- 12 hours: Veal extremely tender and falling apart. Texture almost too soft.
Based on my tests, the ideal soak time seems to be 4-6 hours. This sufficiently tenderizes the veal without compromising the texture too much.
For very dense cuts like leg and shoulder, err on the longer side and soak for 6 hours. For more delicate pieces like cutlets, ribs, and loin, 4 hours is plenty.
Tips for Soaking Veal
If you do opt to soak your veal in milk, follow these tips:
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Use whole milk – It has higher fat content to better tenderize and flavor the veal. Skim or low-fat milk won’t work as well.
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Cover with milk – The veal should be completely submerged in the milk to soak evenly.
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Chill in the fridge – To prevent bacteria growth, soak veal in the refrigerator, not on the counter.
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Season afterward – Don’t season the veal before soaking. It will draw out moisture. Instead, season afterward.
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Pat dry – After soaking, pat the veal pieces with paper towels to remove excess milk before cooking.
Should You Bother Soaking?
While soaking veal in milk can significantly improve tenderness, flavor, and texture, it’s not absolutely necessary. With the right cooking method, properly prepared veal should still turn out tender and delicious even without milk-soaking.
In most cases, I would recommend soaking veal as it does make a noticeable difference in the end result. However, here are some instances when you may want to skip the milk soak:
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Using very premium, delicate veal where light seasoning and quick cooking are preferred. The milk could dull subtler flavors.
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Adding veal to dishes with lots of sauce or bold flavors. The sauce will tenderize while masking any chewiness.
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When time is very limited. A quick braise, grill or sauté may work fine without presoaking.
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If someone in your party is lactose intolerant or vegan. Use a non-dairy acid like lemon juice instead.
Alternative Soaking Options
If you want to skip the milk but still tenderize your veal, these liquid options can work:
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Buttermilk – Provides tenderizing lactic acid without as much fat and flavor-muting.
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Yogurt – Also contains lactic acid to break down fibers. Provides tangy flavor.
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Wine or vinegar – Tenderizes with acid. White wine or cider vinegar work well. Adds nice flavor.
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Fruit juice – Pineapple, kiwi, papaya, or mango juice contain enzymes to help tenderize meat.
Cooking Tenderized Veal
Once your veal is soaked, make sure not to overcook it. The pre-tenderizing means it requires less time and gentler methods to finish cooking while staying tender.
Some good cooking options include:
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Pan-searing over medium to medium-high heat just until lightly browned.
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Sauteing quickly in a little oil or butter until just cooked through.
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Braising in a flavorful liquid like wine, broth or tomatoes for 1-2 hours.
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Grilling over moderate heat, turning frequently to prevent burning.
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Roasting in a 375°F oven 20-30 minutes until it reaches 140°F internally.
Recipes to Try Soaked Veal
Here are some delicious recipes where soaking the veal really makes a difference:
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Milk-soaked veal piccata with lemon-caper butter
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Rosemary milk-soaked grilled veal chops
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Braised veal shoulder steaks soaked in buttermilk
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Breaded milk-soaked veal cutlets with parsley
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Veal scaloppine soaked in white wine and mushrooms
The Verdict on Soaking Veal
While not universally necessary, soaking veal in milk or another tenderizing liquid for 4-6 hours can significantly improve its tenderness, flavor and texture before cooking. This classic technique is worth the small amount of extra effort for serving up melt-in-your-mouth tender, delicious veal. However, properly cooked veal may still turn out fine even without soaking, especially if using premium cuts or lots of sauce. Feel free to soak or skip the milk depending on your preferences, ingredients and cooking method. With a little trial and error, you’ll find what works best to create your ideal tender veal dishes.
Sautéed Baby Bok Choy
8 to 10 bunches baby bok choy
2 cloves garlic, sliced
2 slices fresh ginger the size of a quarter, peeled and cut into thin strips
1 tablespoon peanut or olive oil
2 tablespoons chicken stock if necessary
Sea salt and freshly ground black pepper
1 lemon freshly squeezed
Trim tough bottom off baby bok choy bunch.
Cut in half or quarters, keeping the bunch intact.
Wash under cold water.
Add oil to a large skillet or wok and cook over moderate high heat.
Add the garlic and ginger and sauté until light brown, about 1 minute.
Remove the garlic and ginger and set aside.
Add all the bok choy at once and sauté briefly.
Cover the pan and reduce the heat to simmer.
For about 5 to 6 minutes, or until the bok choy is soft enough to pierce with a fork, stir it every now and then.
The cooking time will depend on the size of the bok choy.
Season with salt and pepper.
Return the garlic and ginger to the pan.
Taste and adjust the seasonings.
Squeeze lemon juice over the whole affair and serve at once.
Herb Scented Seared Veal Chops
4, 1- to 1½-inch thick, well trimmed veal chops, edges scored
About 2 cups milk to soak the veal
1 tablespoon juniper berries, crushed
6 sprigs fresh rosemary leaves
Optional: 2 cloves garlic, minced
2 teaspoons freshly ground black pepper
Coarse kosher salt for the skillet
1/3 cup Madeira or brandy for sauce
1/2 cup veal stock
1 tablespoon unsalted butter, softened
Trim off excess fat and score the edges of the veal chops.
Place in a shallow bowl.
Add just enough milk to cover the chops.
Cover the bowl with plastic wrap and soak the veal overnight in the refrigerator. Do not use the milk the next day. Instead, rinse the chops with cold water and dry them with paper towels.
Crush juniper berries in mortar and pestle or with back of a knife and place on chopping board.
Add 2 sprigs of rosemary, plus garlic and black pepper.
The herb mix should be spread on both sides of the veal chops. Leave them alone for up to an hour.
Preheat the oven to 375 degrees.
Sprinkle the bottom of a heavy nonstick skillet with salt.
Cook over high heat until the salt begins to pop.
With tongs, brown the chops’ edges for about two to three minutes on each side. Then, brown the sides for about three minutes each.
The cooking time will depend on the thickness of the chop or according to personal preference. Veal is best if it is pink on the inside and brown on the outside.
Transfer chops to an oven-proof dish and place in the oven.
Use Madeira or brandy to clean out the pan and scrape up any meat and seasonings stuck on the bottom.
Add veal stock and bring to a boil.
Taste, then swirl in about 2 to 3 teaspoons of butter to finish the sauce.
Remove the chops from the oven and spoon sauce on top.
Garnish with rosemary sprig and serve at once.
5 to 6½ cups good quality chicken stock
About 2 tablespoons olive oil
2 to 3 tablespoons unsalted butter
1 large yellow onion, finely chopped
1/2 teaspoon saffron threads, or more to taste
1 generous cup raw arborio rice
1/2 cup dry white wine or dry vermouth
Freshly ground black pepper, to taste
1/4 cup Parmesan cheese, plus extra for passing
Bring the broth to a slow, steady simmer in a stockpot over medium heat.
Meanwhile, coat the bottom of a heavy, large saucepan with olive oil and cook over high heat.
Add onion and sauté, stirring often until soft and translucent, about 2 minutes.
Add saffron and sauté briefly until aromatic.
Reduce the heat to moderately high.
To toast the rice, stir it into the onion mixture very slowly and continuously until the grains turn golden and feel dry and loose. They will click softly in the pan.
Add the wine or vermouth at once.
Raise the heat to high and boil it down.
When the rice is almost dry, ladle in enough hot broth to barely cover the rice.
Regulate the heat so the broth just simmers.
Constantly and slowly keep stirring.
Continue adding chicken broth, about a half cup at a time, as the rice absorbs it.
Keep stirring the risotto.
After the grains have doubled in size and are floating in a creamy liquid, take the rice off the heat. It should be just barely done.
Stir in the butter and half of the cheese with a wooden spoon.
Season with pepper to taste.
Immediately transfer the risotto to warmed soup plates.
Sprinkle with Parmesan cheese and serve at once.
Good Reasons Why Do You Soak Liver In Milk Before Cooking (2021)
FAQ
How long do you soak veal in milk?
How do you make veal not chewy?
What is the best way to cook veal?
Can you cook veal straight from the fridge?
Conversely, cooking your veal straight from the fridge is another of the biggest mistakes you’re making with steak, as doing so can impact the flavor and texture. For veal, the USDA recommends cooking freshly refrigerated ground veal in 1 to 2 days, with other cuts keeping up to 5 days, tops.
How long does frozen veal take to thaw?
If prepping your meal from frozen veal, thaw your meat in the refrigerator, in cold water, or zapping it in the microwave. If using the fridge, it takes about 4-7 hours to thaw out a large roast and up to 12 hours for thick ribs and shoulder chops.
Should you pan fry veal before cooking?
Pan-frying your veal as part of the prep is key to moistening the meat before the main cooking, whether that be braising or baking. The outer edge will get that marvelous sear look and texture while the insides remain tender as the cut soaks up the cooking oils.
Can you cook veal in the oven?
The oven is always an easy go-to when it comes to cooking meat. One idea for crispy baked veal parmesan, for instance, calls for creating a crispy, golden-brown edge on your veal by adding smashed cornflakes to the breadcrumbs and seasoning prior to baking. Another strategy to avoid frying is to grill your veal.