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Date Posted: 12:44:03 03/27/01 Tue
Author: Nature Boy
Author Host/IP: 24-168-196-68.ff.cox.rr.com / 24.168.196.68
Subject: Re: Veal Breast
In reply to: reg 's message, "Re: Veal Breast" on 09:11:10 03/27/01 Tue

Hi Bruce and reg

Doin well thanks. Hope you are as well. This thing looks like a 7 inch wide section of ribs basically. The layer of meat on top is fairy thick (thicker than most ribs), with a very thin fat cap/skin, with lean meat underneath. I have just learned that the meat has a lot of collagen, which converts to gel after a slow cook.

So I am thinking I will try cooking with straight lump, the breast suspended over a drip pan with a bit of water. Maybe 250 until it is fork tender. Maybe a little mop or sauce during the final hour or two.

I'll try an 'member to let you guys know what happens. It seems to be very inexpensive cut. And I love veal.

Cheers
NB

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