Here is a beautiful breast of veal. For the photo, the breast has been boned out, seasoned with Indian spices and salt, jaccarded, dusted with Activa, and rolled. We then cooked the breast for 20 hours at 67 degrees Celsius. The use of the jaccard on the veal breast has allowed us to take 4 hours off of our usual cooking time which helps preserve the meaty flavor while still achieving a luscious, fork tender texture. The veal will be the foundation. As it rests overnight in its juices, we ponder different ways to finish the dish.
Adventures in Doughnutland.
akiandalex@ideasinfood.com
© 2005-2022 Ideas in Food
Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Veal Breast
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