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List Of Veal Dishes
This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young calves, in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves. Generally, veal is more expensive than beef from older cattle. Veal dishes * ''Blanquette de veau'' – a French ragout in which neither the veal nor the butter is browned in the cooking process * Bockwurst – a German sausage traditionally made from ground veal and pork * * Bratwurst – a sausage usually composed of veal, pork or beef * * * ''Carpaccio'' – prepared using raw meat; veal is sometimes used * ''Cotoletta'' – is an Italian word for a breaded cutlet of veal * '' Hortobágyi palacsinta'' – a savory Hungarian pancake, filled with meat (usually veal) * * ''Karađorđeva šnicla'' * ''Ossobuco '' * '' Pariser Schnitzel'' – prepared from a thin slice of veal, salted, dredged in flour and beaten e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wiener Schnitzel In Wien
Wiener (from German: "wikt:Viennese, Viennese") may refer to: Food * A Polish sausage (kielbasa) or "wenar" * A Vienna sausage of German origin, named after the capital of Austria * A hot dog, a cooked sausage, traditionally grilled or steamed and served in a sliced bun People * Wiener (surname) Places *Wiener Neudorf, a town in the eastern part of the Mödling district, Austria *Wiener Neustadt, a town south of Vienna, in the state of Lower Austria, Austria *Wiener Stadthalle, an indoor arena, in Vienna, Austria *Wiener Staatsoper, the Vienna State Opera Other uses *The Wiener AC, also known as Wiener AC or WAC, an Austrian sports club in Vienna * Wiener process, a mathematical model related to Brownian motion * Wiener equation, named after Norbert Wiener, assumes the current velocity of a fluid particle fluctuates randomly * Wiener filter, a noise filter used in signal processing * Wiener (crater), a crater on the far side of the Moon *''Wiener Bonbons'', a waltz by Johan St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palatschinken
Palatschinke (or palaccinka, plural palatschinken) is a thin crêpe-like variety of pancake of Greco-Roman origin. While the dessert is most common in South and West Slavic countries, it is also generally known in other parts of Central and Eastern Europe. Names of the dish include ''palaçinka'' (Albanian), ''Palatschinke'' (pl. ''Palatschinken'') (Austrian German), ''palačinka'' (pl. ''palačinke'') ( Bosnian, Croatian, Montenegrin, Slovene), ''palacinka'' ( Slovak), ''palačinka'' (Czech), ''палачинка'' (Bulgarian, Macedonian, Serbian), ''налисник'' (Ukrainian), '' naleśnik'' (Polish), ''clătite'' (Romanian), ''palacinta'' or ''palacinca'' (Italian) and ''palacsinta'' ( Hungarian). History and etymology The dish is of Greco-Roman origin.. In 350 BCE, the ancient Greek poets Archestratos and Antiphanes first mentioned ''plakous''. Cato the Elder's short work '' De agri cultura'' ("On Farming") from about 160 BC includes an elaborate recipe for ''placen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Back Bacon
Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops. It is the most common cut of bacon used in British and Irish cuisine, where both smoked and unsmoked varieties of bacon are found. "Canadian bacon" "Canadian bacon" or "Canadian-style bacon" is the term commonly used in the United States for a form of back bacon that is cured, smoked and fully cooked, trimmed into cylindrical medallions, and sliced thick. The name was created when this product was first imported from Toronto to New York City. "Canadian" bacon is made only from the lean eye of the loin and is ready to eat. Its flavor is described as more ham-like than other types because of its lean cut. The term "Canadian bacon" is not used in Canada, where the product is generally known simply as "back b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Weisswurst
A Weisswurst (German ''Weißwurst'' , literally ''white sausage''; bar, Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and three to four centimeters in thickness. As they are not smoked or otherwise preserved they are very perishable. ''Weißwürste'' were traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch. There is a saying that the sausages should not be allowed to hear the noon chime of the church bells. Even today, most Bavarians never eat ''Weißwürste'' after lunchtime (though it is perfectly acceptable to have a lunch consisting of Weißwürste at, say, half past one). The sausages are heated in water—well short of bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wallenbergare
Wallenbergare is a Swedish dish generally consisting of ground veal, cream, egg yolks and coated in breadcrumbs. It is traditionally served with boiled or mashed potatoes, lingonberry jam and green peas. There are various theories about the origin of this recipe. Credit is generally given to Julius Carlsson (1898-1976), chef de cuisine at the restaurant Cecil on Norrmalm in Stockholm. The dish according to some was named after banker Marcus Wallenberg, Sr. (1864–1943) or his wife Amalia Wallenberg (1890–1943), daughter of cookbook author Charles Emil Hagdahl (1809-1897). See also * List of veal dishes This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young calves, in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal come ... References Wallenberg family Swedish cuisine Veal dishes {{meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piedmont
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Vitello Tonnato
Vitello tonnato is a Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature, generally in the summertime, as the main course of an Italian meal or as "an exceedingly elegant ''antipasto'' for an elaborate dinner." It is also very popular, by inheritance, in Argentina, Uruguay and Paraguay, where it is known by its original name in Piedmontese dialect Vitel tonnè, (spelled Vitel Toné or Thoné in Argentina) and considered a traditional Christmas dish. It is prepared at least a day or more in advance by braising or simmering a piece of veal from the back leg called Eye Round, which is then cut into thin, individual servings. For the sauce, originally fresh white tuna (in most restaurants canned tuna is used today to reduce cost and preparation time) is simmered until fully cooked in white wine, cider vinegar, white onion and garlic, and then puréed with a mix of olive an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweetbread
Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or gut sweetbread), typically from calf (french: ris de veau, es, hígado) or lamb (). Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture. They are often served as an appetizer or a main course and can be accompanied by a variety of sauces and side dishes. The "heart" sweetbreads are more spherical, while the "throat" sweetbreads are more cylindrical. As the thymus is replaced by fibrous tissue in older animals, only pancreatic sweetbreads come from beef and pork. Like other edible non-muscle from animal carcasses, sweetbreads may be categorized as offal, "fancy meat", or "variety meat". Various other glands used as food may also sometimes be called "sweetbreads", including the parotid gland ("cheek" or "ear" sweetbread), the sublingual glands ("tongue" sweetbreads or "throat bread") as well as ovary and testicles. Et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragout Fin
Ragout fin (French for ''fine ragout'') is a time-consuming entrée. Its origin in France is not confirmed, and it appears to have been created by Huguenot immigrants in Berlin. A similar dish is in East Germany known as Würzfleisch, which uses pork or chicken instead of veal. The main essence of ''Ragout fin'' consists of veal, sweetbread, calf brain, tongue and bone marrow, chicken breast and fish, everything boiled either in a vinegar stock or diced and stewed in butter. The second part is Roux, mixed with stewed button mushrooms and thickened with egg yolk. Dice and sauce are mixed, heated in water and finally scalloped with Parmesan and butter. Some Worcestershire Sauce is usually added. Today, ''Ragout fin'' is most likely to be found canned, being prepared significantly different from the original recipe. As substitute for veal, offal and fish, chicken puree, thickened with egg white is commonly used. After the late-1980s BSE epidemic, the use of calf brain has bec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piccata
Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, browned, and then served in a sauce containing lemon juice, butter, and capers. Etymology Piccata is an Italian word, the feminine form of the word piccato, meaning “larded.” It is also commonly spelled picatta or pichotta outside of Italy. The culinary use of the Italian term means "to be pounded flat." When used in reference to a way of preparing food, particularly meat or fish, it means "sliced, sautéed, and served in a sauce containing lemon, butter, and spices." Traditionally, the Italians use veal (veal piccata); however, the best-known dish in the US uses chicken (chicken piccata). The recipe has a meatless adaptation using seitan (seitan piccata). Piccata is also prepared using veal (''piccata di vitello al limone'') or frittura piccata, particularly in the Milanese region swordfish (''pesce spada con capperi e limone''). Preparation A chicken breast is butterflied or sliced along i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarified Butter
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat (which would then be on top) is poured off or separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter. Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation. Properties Clarified butter has a higher smoke point () than regular butter (), and is therefore preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf life th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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