BRAISED VEAL CHEEKS: PLEASE EDUCATE ME

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BRAISED VEAL CHEEKS: PLEASE EDUCATE ME

Postby Kirk Arnott » Wed Apr 02, 2014 7:21 pm

What do properly prepared veal cheeks taste like? Look like? Are they something that can be ordered rare, medium or well?
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Re: BRAISED VEAL CHEEKS: PLEASE EDUCATE ME

Postby Jenise » Wed Apr 02, 2014 10:41 pm

Kirk, first of all, 'braised', as in your title, suggests long cooking, about two hours, to an ethereal done-ness. Think of pot roast, in a sense, but the mildest, tenderest version of pot roast you've ever had and sublime beyond anything you've ever imagined. You would not order them rare or medium.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: BRAISED VEAL CHEEKS: PLEASE EDUCATE ME

Postby Kirk Arnott » Wed Apr 02, 2014 10:58 pm

Sounds as though I might have to try them. Thank you, Jenise.
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Re: BRAISED VEAL CHEEKS: PLEASE EDUCATE ME

Postby Mike Filigenzi » Wed Apr 02, 2014 11:26 pm

I've not done veal cheeks but I have put pork cheeks into slow cooked pasta sauces. The fat melts off of them making the sauce that much richer while the meat is as Jenise says.

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