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Kirk Arnott

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BRAISED VEAL CHEEKS: PLEASE EDUCATE ME

by Kirk Arnott » Wed Apr 02, 2014 7:21 pm

What do properly prepared veal cheeks taste like? Look like? Are they something that can be ordered rare, medium or well?
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Jenise

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Re: BRAISED VEAL CHEEKS: PLEASE EDUCATE ME

by Jenise » Wed Apr 02, 2014 10:41 pm

Kirk, first of all, 'braised', as in your title, suggests long cooking, about two hours, to an ethereal done-ness. Think of pot roast, in a sense, but the mildest, tenderest version of pot roast you've ever had and sublime beyond anything you've ever imagined. You would not order them rare or medium.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Kirk Arnott

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Wine geek

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Columbus, Ohio

Re: BRAISED VEAL CHEEKS: PLEASE EDUCATE ME

by Kirk Arnott » Wed Apr 02, 2014 10:58 pm

Sounds as though I might have to try them. Thank you, Jenise.
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Mike Filigenzi

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Re: BRAISED VEAL CHEEKS: PLEASE EDUCATE ME

by Mike Filigenzi » Wed Apr 02, 2014 11:26 pm

I've not done veal cheeks but I have put pork cheeks into slow cooked pasta sauces. The fat melts off of them making the sauce that much richer while the meat is as Jenise says.
"People who love to eat are always the best people"

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