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| If veal is young beef, shouldn't it be classified as tender? Why is it usually cooked with moisture? | to Top |
Veal has a high proportion of connective tissue to muscle fiber because the young animal has not had time to put on extra weight. However, because it's a young animal, veal's connective tissue is more soluble than that in beef. So cooking veal with moisture makes sense because it allows connective tissue to soften.
Gardiner, Anne, Sue Wilson with the Exploratorium. 1998. The Inquisitive Cook. Henry Holt and Company, Inc. 115 West 18th stree; New York, New York 10011. p. 107
Updated: Tuesday, May 22, 2007.
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