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 time-honored technique used by chefs and home cooks alike to tenderize this delicate meat, But exactly how long should you soak veal cuts in milk to achieve the ideal texture without compromising flavor? Let’s examine the science behind milk-soaking and best practices for perfectly tender veal every time
Why Soak Veal in Milk?
Veal comes from young calves between 3 to 6 months old that are raised on a milk-based diet This results in pale, delicate meat that is lower in fat than beef from mature cattle. While prized for its mild, subtle flavor, veal can also have a tough, chewy texture, especially in cuts like chops, medallions and cutlets
Here’s where milk comes in. Soaking raw veal in milk tenderizes the meat in a few ways:
-
Enzymes – Milk contains natural enzymes like cathepsin D that break down tough muscle fibers.
-
Calcium – The calcium in milk acts as a tenderizing agent by loosening protein strands.
-
Acid – Lactic acid gently “cooks” the proteins similar to a marinade.
Soaking for the right duration allows these compounds to work their magic for tender veal without overdoing it.
How Long to Soak Veal Cuts
Soaking time can vary based on the size and thickness of the veal cuts:
- Chops or steaks – 1 to 2 hours
- Cutlets or medallions – 2 to 4 hours
- Osso buco – 4 to 6 hours
For 1-inch thick bone-in rib or loin chops, 1 to 2 hours is sufficient to allow the milk to penetrate and tenderize.
For thin medallions or cutlets, soak for 2 to 4 hours maximum to prevent the milk from over-tenderizing the veal and making it mushy.
For thicker cross-cut shank osso buco, 4 to 6 hours gives time for the milk to work its way into the meat, though you’ll also need moist cooking methods to fully tenderize.
Tips for Soaking Veal
Follow these best practices for successfully soaking veal:
-
Use whole milk – The higher fat content helps tenderize compared to low-fat milk.
-
Keep it cold – Refrigerate the veal while soaking to prevent bacteria growth.
-
Submerge fully – Ensure veal is completely covered by the milk.
-
Pat dry – Blot veal with paper towels before cooking to prevent steaming.
-
Don’t oversoak – Stick to recommended times to avoid mushiness.
-
Cook promptly – Cook veal soon after removing from milk for food safety.
Enhancing Flavor
In addition to tenderizing, soaking veal in milk can add subtle flavor. Try these tips:
-
Add herbs and spices to the milk like thyme, rosemary, peppercorns.
-
Use buttermilk for tanginess.
-
Finish with a lemon juice squeeze.
-
Coat with light breadcrumbs after soaking for a crispy crust.
-
Make a quick pan sauce from the milk drippings.
Alternative Tenderizing Tips
If you opt not to soak veal in milk, here are some other ways to guarantee tender results:
-
Pound thinner cuts with a meat mallet before cooking.
-
Marinate in an acidic ingredient like wine, vinegar or yogurt for 1-2 hours.
-
Braise in flavorful liquid over low heat.
-
Use a meat tenderizer containing enzymes like papain or bromelain.
-
Cook with moist heat methods like stewing or gentle simmering.
The Takeaway
A short soak in milk can yield big tenderizing benefits for veal without diluting flavor. For best results, tailor soaking times to the cut, keep veal chilled while soaking, and pat dry before cooking. With the proper techniques, you’ll enjoy fork-tender veal worthy of any Italian trattoria.
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.
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.
Good Reasons Why Do You Soak Liver In Milk Before Cooking (2021)
FAQ
How long do you soak veal in milk?
How long do you soak meat in milk to tenderize it?
How do you make veal not chewy?