We were looking to make a more flavorful veal chop. We tried a new approach. We strained the braising liquid from our veal breast. We cooled it and heavily injected it into a 2 bone veal rib chop. Then we cooked the chop in the CVap at 57°C / 135°F for 3 hours. We removed the chop from the CVap and patted it dry. Then we roasted it in a cast iron skillet in a 345°C / 650°F wood burning oven to brown the outside. We let it rest and then carved it. The meat was juicy and full of the braising liquid. It was some of the tastiest veal we have eaten.
We cooled the leftover veal. The injection sights became obvious and somewhat unsightly though the meat was still delicious. The ability to focus and concentrate seasoning is incredible. If it becomes part of the process we are in for some delicious results. The key is cooking and eating a la minute.
June 1, 2005