Veal is a delicate and tender meat that can be cooked in a variety of ways. However, when it comes to cooking veal, there seems to be some confusion about whether it can be cooked medium rare or not.
Some people believe that veal should always be cooked well-done to avoid any risk of foodborne illness, while others argue that cooking veal to medium-rare is the best way to enjoy its subtle flavors and tender texture.
In this article, we’ll explore the question of whether veal can be cooked medium rare and provide some tips for cooking this delicious meat to perfection.
So, let’s dive in!
Can Veal Be Medium Rare?
The answer to this question is yes, veal can be cooked to medium-rare. However, it’s important to note that veal is a lean meat and needs to be cooked carefully to avoid overcooking or undercooking.
When cooking veal, there are two basic methods: moist or dry heat. Tender cuts like veal steak, veal chops, and veal tenderloin can be cooked with dry heat, such as grilling, broiling, or pan-searing. Cuts with more connective tissue, like veal stew meat, veal short ribs, and veal osso buco, are less tender and can benefit from moist cooking methods like simmering or braising.
To cook veal to medium-rare, the USDA recommends cooking whole muscle veal cuts like veal steaks, roasts, and chops to 145 degrees F. This temperature will give you a medium-rare result that is pink in the center and juicy.
It’s important to note that veal chops are one of the most expensive cuts of meat and can be wonderfully tender and subtle when cooked properly. However, the margin for error is narrow. A rare veal chop is unappetizingly pink and lacking in flavor, while one well-done is dry.
To avoid overcooking your veal chops, get the heat really cranking. It will form a gorgeous crust on the exterior quickly before the inside overcooks. A properly cooked veal chop should be just a bit pink along the bone, not red. If you have a meat thermometer, this should translate to 145 to 150 F at the center.
If you don’t have a meat thermometer, you can use the trusty finger method. Press the meat carefully and quickly while it is cooking – naturally, avoid touching the hot surface of the pan – and if the meat bounces back readily, it needs further cooking. As soon as the meat loses that resilience it is done.
Understanding Veal And Its Cooking Requirements
Veal is a nutrient-dense meat that can be cooked in various ways, such as sautéing, braising, stewing, stir-frying, broiling, or grilling. However, it’s important to understand the cooking requirements of veal to ensure that it’s cooked safely and deliciously.
One critical factor in controlling bacteria in food is temperature control. Pathogenic microorganisms grow slowly at low temperatures, multiply rapidly in mid-range temperatures, and are killed at high temperatures. For safety, foods must be cooked thoroughly, and it’s essential to use a meat thermometer when cooking veal to prevent undercooking and, consequently, prevent foodborne illness.
When cooking whole cuts or parts of veal, the thermometer should be inserted into the thickest part of the meat, away from the bone, fat, and gristle. The thermometer may be inserted sideways if necessary. When the food being cooked is irregularly shaped, the temperature should be checked in several places.
Proper cooking times for veal depend on the cut and can be viewed in a temperature chart. Whole muscle meats like veal steaks, roasts, and chops should be cooked to a minimum internal temperature of 145 °F for medium-rare or 160 °F for medium-cooked cuts. Ground veal must be cooked thoroughly to kill harmful bacteria and should be cooked to at least 155 °F.
When cooking veal with dry heat methods like grilling or broiling, it’s crucial to get the heat really cranking to form a gorgeous crust on the exterior quickly before the inside overcooks. A properly cooked veal chop should be just a bit pink along the bone, not red. If you have a meat thermometer, this should translate to 145 to 150 F at the center.
The Debate: Can Veal Be Cooked Medium Rare?
There has been a debate among chefs and diners about whether or not veal can be cooked to medium-rare. Some argue that veal should be cooked to at least medium to ensure that it is safe to eat, while others believe that cooking it to medium-rare is perfectly fine.
Those who argue for cooking veal to at least medium believe that it is necessary to kill any bacteria that may be present in the meat. They also believe that cooking it to medium or higher will result in a more flavorful and tender meat.
On the other hand, those who advocate for medium-rare veal argue that cooking it to a higher temperature will result in a dry and tough meat. They also believe that with proper handling and cooking techniques, veal can be cooked safely to medium-rare without any risk of foodborne illness.
Ultimately, the decision of how to cook your veal is up to personal preference and comfort level with food safety. However, it’s important to note that if you do choose to cook your veal to medium-rare, make sure to handle and cook it properly to avoid any potential health risks.
Safety Considerations When Cooking Veal
When cooking veal, it’s important to follow proper food handling and cooking techniques to prevent foodborne illness. Always wash your hands thoroughly with hot soapy water before preparing foods and after handling raw veal. Don’t let raw meat or juices touch ready-to-go foods either in the refrigerator or during preparation. Don’t put cooked foods on the same plate that held raw veal. Always wash utensils that have touched raw meat with hot, soapy water before using them for cooked meats. Wash counters, cutting boards and other surfaces that raw meats have touched.
When thawing uncooked veal, it should be thawed in the refrigerator or in cold water. NEVER thaw veal at room temperature. Allow a 24-hour thawing period. After defrosting raw veal by this method, it will be safe in the refrigerator for up to five days before cooking, or, if you decide not to use the veal, you can safely refreeze it without cooking it first.
When marinating veal, it’s important to do so in the refrigerator, not on the counter. Boil used marinade before brushing on cooked veal. Discard any uncooked, leftover marinade after use because it contains raw juices, which may harbor bacteria.
Never brown or partially cook veal, then refrigerate and finish cooking later, because any bacteria present would not have been destroyed. It is safe to partially precook or microwave veal IMMEDIATELY before transferring it to a hot grill or oven to finish cooking.
Proper cooking is a critical step in beef safety. All ground meat products should be cooked to an internal temperature of 160F, using an instant read meat thermometer. Roasts and steaks should be cooked to a minimum internal temperature of 145F and allowed to rest for at least 3 minutes. To avoid potential cross-contamination during preparation, cooking surfaces should be kept clean and separate utensils should be used to handle raw beef. Hands and utensils should be washed with soap and warm water.
While the industry works to provide safe, raw products, you can contribute to the safety of your food by following the proper food handling, cooking and storage steps. By following these safety considerations when cooking veal, you can ensure that your meal is both delicious and safe to eat.
Tips For Cooking Veal To Medium Rare Perfection
Cooking veal to medium-rare perfection can be a challenge, but with the right techniques, it’s definitely achievable. Here are some tips to help you cook your veal to medium-rare perfection:
1. Remove your veal T-bone steaks from the packaging, pat them dry, and bring them to room temperature before cooking.
2. Preheat your griddle or heavy-based frying pan until it sizzles when you add a drop of oil.
3. Season the meat just prior to cooking.
4. Don’t overcrowd the cooking base.
5. Massage the steak with a little duck or goose fat, forming a thin film over the meat.
6. Cook over high heat, turning the steak only once after a rich, golden crust has formed. Reduce heat to medium when crust has formed.
7. Cook for 4 to 5 minutes each side for medium-rare.
8. Finish by adding a large knob of butter when frying or on the grill.
9. Leave the veal to rest in a warm place for at least 5 minutes before serving.
10. The meat will become more firm as it cooks, so gently press with your thumb. The more spring back you get, the hotter the protein cells have expanded, which means the more well-done your meat is. For a medium-rare steak, it should have a soft feel with a little spring.
By following these tips and cooking your veal to medium-rare perfection, you’ll be able to enjoy a delicious and flavorful meal that is sure to impress your guests.
Delicious Recipe Ideas For Cooking Veal At Different Temperatures
Cooking veal at different temperatures can produce a variety of delicious dishes. Here are some recipe ideas for cooking veal at different temperatures:
1. Grilled Veal Chops with Garlic Herb Crust: These veal chops are perfect for grilling and can be cooked to medium-rare. The garlic herb crust adds a burst of flavor to the dish, and the end result is truly spectacular.
2. Veal Strip Steaks with Caramelized Onions: This recipe is an easy way to dress up veal steaks and can be cooked to medium-rare. The tender, delicate meat makes an excellent main dish for important occasions or anytime you find a good deal on veal at the butcher.
3. Veal Osso Buco: This classic Italian dish is cooked with moist heat and can be cooked to medium-rare. The slow cooking process allows the meat to become fork-tender and flavorful.
4. Veal Stew: This hearty stew is perfect for colder weather and can be cooked to medium-rare. The moist cooking method allows the meat to become tender and juicy, while the vegetables add a burst of flavor.
5. Veal Scallopini: This classic Italian dish is cooked with dry heat and can be cooked to medium-rare. The thin slices of veal are quickly sautéed in a pan with butter and lemon juice, creating a flavorful and tender dish.
When cooking veal at different temperatures, it’s important to choose the right cooking method for the cut of meat you’re using. Tender cuts like veal chops can be cooked with dry heat, while tougher cuts like stew meat require moist cooking methods. With the right technique and recipe, you can create a delicious veal dish that is cooked to perfection.