Should You Soak Veal in Milk? Answering This Age-Old Culinary Debate

Soaking veal in milk before cooking is a technique that has been utilized for generations, but should you actually do it? This practice has sparked an ongoing debate among home cooks and professional chefs alike While some swear by the benefits of soaking veal in milk, others argue it is an outdated and unnecessary step. In this article, we’ll explore both sides of the discussion, looking at the potential benefits and drawbacks of soaking veal in milk Armed with this information, you can decide for yourself if this controversial culinary practice is right for your cooking style and needs.

An Overview of the Soaking Veal in Milk Technique

The basic technique involves placing raw veal cuts or chops in a shallow dish, then covering with milk. The meat is left to soak in the refrigerator anywhere from 30 minutes up to a few hours. The milk most commonly used is basic whole milk, but sometimes cream or buttermilk is used instead. After soaking, the veal is removed from the milk, patted dry, and cooked as desired.

This practice has its origins in traditional French and Italian cuisines, where it is often cited as an essential first step in veal recipes. So what does the milk actually do? Let’s explore the purported benefits behind this method.

The Alleged Benefits of Soaking Veal in Milk

Tenderizing the Meat

One of the main reasons behind soaking veal in milk is to help tenderize the meat. The proteins in milk act as a natural tenderizer which helps break down the meat’s tough fibers. This makes the veal more tender and easier to chew.

Enhancing Flavor

In addition to physically tenderizing the veal, milk is said to enhance and subtly change the flavor of the meat. The milk adds a hint of sweetness and a creamy note that complements the delicate flavor of veal. This can make the veal more milky, mild, and palatable.

Removing Gamey Flavors

Soaking in milk may help reduce any gamy, irony, or off-putting flavors sometimes associated with veal. The milk works to draw out and mellow any strong flavors. This produces a more subtly flavored and palatable end result.

Adding Moisture

The milk provides added moisture and fat to the veal, keeping it juicy and succulent when cooked. This can prevent the meat from drying out.

Acid Tenderization

The lactic acid naturally present in milk assists with breaking down the tough proteins and connective tissues in the veal on a chemical level. This makes the veal more fork-tender.

Tradition

In many traditional French and Italian kitchens, soaking veal in milk is simply the accepted practice because it has always been done this way for certain classic veal dishes. Following traditional methods is important for achieving authentic flavor and texture results.

Reasons Why Soaking May Not Be Necessary

However, not everyone agrees that soaking veal in milk is a mandatory step. Some argue it is unnecessary and even detrimental. Below are some of the reasons why skipping the milk soak may be preferred:

Dilutes Flavor

Contrary to enhancing veal’s mild flavor, some chefs insist soaking veal in milk actually dilutes and washes out the meat’s delicate, subtle taste. This is especially true for premium cuts like chops and scaloppine where the veal’s flavor should shine.

Changes Texture

If the veal is left to soak too long (beyond 2-3 hours), the milk can make the meat mushy and overly soft rather than tender. Proper cooking times better control the texture.

Added Fat and Calories

The milk adds additional fat and calories that you may wish to avoid if watching your diet or trying to cook healthier veal dishes. The milk fat does not necessarily improve the dish.

Masks Improperly Handled Meat

Soaking lower quality veal in milk can help mask off-flavors caused by improper handling or storage rather than truly enhancing great veal’s flavor.

Alters Appearance

Soaking in milk can turn the veal texture from pink to grayish brown. This may be undesirable if you want to retain the attractive pink color of properly cooked veal.

Extra Step

It simply adds an unnecessary extra step when proper seasoning, cooking, and sauce pairing is more important for making tender, juicy veal.

Dilutes Sauces and Seasonings

If the veal is soaked but not thoroughly patted dry, any sauces, marinades or seasonings applied after won’t stick as well. The milk serves as a barrier diluting the intended flavor.

Tips for Successfully Soaking Veal

If you do wish to soak your veal in milk, follow these tips:

• Use cold milk straight from the refrigerator. Warm milk can start cooking the veal.

• Keep soaking time to 30 minutes – 2 hours max. Extended soaking makes meat mushy.

• Pat veal very dry after soaking so sauces and seasoning adhere properly.

• Don’t discard milk after soaking. Use it for making sauces or gravies to complement the veal.

• Add crushed garlic, herbs, or spices to milk to infuse more flavor.

• Use heavier cream instead of milk for added moisture and tenderization.

Alternatives to Try

If you want to skip the milk but still help tenderize veal, consider these possibilities:

• Marinate in oil, vinegar, citrus, wine, or acidic fruits which chemically tenderize meats.

• Brine in a saltwater solution to infuse flavor and moisture.

• Mechanically tenderize with a meat mallet or needling tool.

• Braise or stew for long, slow moist cooking at low temps.

• Use a meat thermometer and avoid overcooking veal.

• Pound thin for quick cooking like in scaloppine or schnitzel.

• Velvet by lightly coating in cornstarch before stir-frying.

Should You Soak Your Veal in Milk?

Whether you soak your veal in milk comes down to personal preference and the specific recipe being used. If following a traditional French or Italian veal preparation, soaking may be warranted to achieve an authentic end result. For other dishes, skipping the milk and using alternative tenderizing and flavoring methods may be preferable.

The most important thing is properly handling, seasoning, and cooking the veal. If starting with quality veal cooked carefully, soaking in milk beforehand may not be imperative. As with any culinary practice, understand the alleged benefits and weigh these against any potential drawbacks before deciding what works best for your needs. With an open yet analytical mindset, you can determine if this hotly contested technique deserves a place in your kitchen or not.