Haha I appreciate the kind words. Recently I've seen an uptick in views so who knows. 1 million would be nice, but I must take it step by step :) Glad you found me.
Hi as an 2:16 old butcher living in the South Pacific the folks here love veal. A heritage from the French. The cattle are all grass fed and the veal are both milk fed and grass fed. They have a much litter color than what you using and we make blaquette with meat on the bone . Our butcher shops sell about 40 veal a week we use whole carcasses. I must say I enjoy the dish very much.
I saw this video this morning and made it tonight for five people and it went great, no leftovers. I used lamb, which is certainly a different, stronger flavor, but it worked (blanquette d'agneau). I didn't use bay leaf or egg yolk and I added 50% more roux base for thickness. Served with a salad of greens, strawberries, jicama, onion, stracciatella cheese, and balsamic. Then birthday cake. Thanks for the video!
We have veal because we have milk. Cows will not give milk without giving birth, and that has to happen every year. Male calves-half of the new calves produced to spur milk production in the mothers-will not give milk as adults, so they have to go. Lots of heifers will have to go, too, since the farm cannot accommodate a 50% increase in population every year. Simple as that. Not eating veal does not solve the problem. If there's no market for veal, the male calves will still be slaughtered and put into dog food. They won't be buried in a sacred field. Industrial beef has changed part of the equation-for the worse-but fundamentally, that's the underlying reality. As consumers, we have to demand ethical treatment of animals, but that will always take place within the context I just described. Bear in mind that in India, where the requirements of annual birthing are the same as they are here, refusal to kill male calves means that sick bulls wander around desperately in a state of horrible starvation just because no one wants to be "cruel" and kill them. I do not consider that an improvement over a properly-managed veal operation.
But still, because we are a higher form of animal life in this world, we feel conflicted emotions at the thought of this issue. That being said, BRING ON THE VEAL!!
Veal bones contain more collagen than beef bones. If you can't get your hands on veal bones, go ahead and use beef bones but throw in a sheet of gelatin or a teaspoon full of plain gelatin powder. It will give the final sauce a mouth-coating unctuous body that will improve the sensation of "creaminess" that you're looking for in a sauce like this. Next time go ahead and bring the bones and meat to a boil first, then reduce the heat, skim the scum and add the vegetables and bouquet, then start your timer. The transition from cold to boiling will allow a full conversion of the connective tissue and for the propagation of the "scum" out of the meat and bones. A nice trick with those pearl onions, after peeling and blanching them placing them in a hot pan with a knob of butter and a spoonful of white sugar to give them a candy coating. It's often done with them when pairing with beef dishes.
Kevin strikes again. Thanks for the tips. I love that trick with the pearl onions. As for the boiling of the bones, won't that bring out the impurities that stick with stock as opposed to a slow simmer?
@@mitchmai The initial boil will bring out those impurities and allow you to skim them off. In fact, when making a proper "French Stock" you do an initial boil with clean water then pour all of that out, clean off the bones, return them to the pot, add fresh, clean water, and return to a boil. The part about the "boil" is just a rule of thumb. You can look up the actual temperature ranges required for the chemical conversion/extraction and dial those in with, for instance, a sous vide unit, but the "boil and reduce" method eliminates the need for specialized equipment and ensures that any surface bacteria get killed. When I do stocks I just bring to a boil, reduce to a slow boil and let it go for 6 hours, then proceed to clarify after that.
You can also soak the blood out of the bones, then drain and parboil - skim - then slow & low extraction for hours@@KevinFeeley_KHF - this trick is used in Asia for all pork dishes as well. Only downside I see is the inability to reduce and concentrate your stock. I'd normally drop that in half at least prior to finishing as a sauce
When braising meat like that it’s a good tip to let the meat cool for an hour or so in the liquid, can dry out a bit when you take it straight out of hot liquid. There’s a skill in turning the heat off just before the meat is perfectly cooked and letting it do so in the still hot but cooking liquid 🤙👨🏻🍳
Veal is fine! all meat is fine! what matters is that the animals all of them are raised well and most are raised well for the simple reason that mistreating the animal is less profit, also a lot of veal here at least is up to 2 years old. Veal is nice tender meat many times I prefer it less then older beef as i like stronger flavors, My family raises Scottish Highland Cows and the earliest we butcher is 2 years the bones from them make amazing Demi i always have a load of it in the freezer i make a batch that finish at like 5 or so liters every year and freeze Nice video i have been going through all your videos slow and steady and really enjoying them keep up the great work dude you are doing fantastic and we are many who appreciate your content BTW, Nutmeg is the spice where grating it your self makes the biggest difference! so try that next time, the aroma compounds in it is very fast to disappear
Awesome brother. Yeah I've been posting my dishes on the subreddit for AB every week as well. Figure if anyone's interested in trying a few recipes they can watch me struggle and or succeed lol
I appreciate your concern around food ethics and your acknowledgement that almost all food has some kind of ethical issue. While I still eat meat, i do eat less and pay more for local, humanely treated animals. While it is difficult for me to get veal, this recipe looks delicious.
Sir your channel is great for Anthony Bourdain fans. You cook very good. I have a request for you to please cook the Choucroute Garnie recipe from Les Halles Cookbook on page 215. I first saw it cooked on his show No Reservations during the holiday special episode.
Thanks for the shout out Mitch! I will be featured narrating an upcoming episode of the horror fiction podcast Pseudopod airing on October 6- check it out! Also there’s a small ethical source for fois Gras in Spain I have read. My friend raises a few very happy pigs and every year and a half or so I buy a pig from her and the quality is night and day from factory pork.
I dont think it's about the age, but about the iron content in their food. The less, the whiter and the the bigger the chance they die at going age. You can have perfectly red veal if feeded properly.
Did the recipe specify for the roux to cool down before the stock is added? Normally when making a veloute, you add either either hot stock to a cold roux or cold liquid to a hot roux (as you would when making Bechamel and cold milk is added to a hot roux).
Normally a hot stock is added to a room temperature roux (or vice versa) to avoid lumps, If you google it you'll see its a common principle in classic French cooking. Loving the channel btw@@mitchmai
Very nice tribute to the Master himself. Bourdain visited our fair Province of Nfld. and filmed one of the episodes of Parts Unknown there, enjoying the local cuisine as always. Check it out if you haven’t seen it already. Cheers from the Rock. G
@@mitchmai Charlie is an idiot character from the long running comedy,"It's Always Sunny in Philadelphia!" Andrew Rae has made a couple of attempts at, but I think @jackmiller is on to something here!
For the record, if you were to wince about Foie, veal or beef tongue in front of Bourdain, he would roll his eyes (painfully) and mock you to near death. So, if you are going to present these sorts of products do it, without apology. It is YOUR cooking style. And as he said, he places the beef cold case near the front door of the restaurant, to chase away the vegans. You are doing well, I like your content. Consider adding a Japanese Nakiri knife (for breaking down vegetables) to your inventory. Bourdain liked, Global. My thoughts, research and budget got me to Enso HD.
@Burrfection is a good place to start if you would like to learn more about Japanese knives. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9Wdto78bqa4.html @@mitchmai
For the whole ethics thing. Animals eat whatever they can get. Whether it be a pack taking down a full grown animal or something that hunts lone getting an easier, younger, slower kill. Also a pack will take a smaller kill if that's what's there. It's not always about survival. Animals can and will just go for something easy. The argument that we don't have to hunt to live only applies to people in developed areas. Not everyone lives in those places. Doesn't sound like a fair judgement across the board. So I don't see it as unethical, but maybe I'm totally wrong. Anyways... great video as always and one of my favorite dishes to make from the book when I was cooking from it. Also I was wondering if instead of going from one Bourdain cookbook to another that you could cook from the books of other chefs that Bourdain had on his shows or admires and do their recipes. (Ripert, Pepin, Andres, Samuelsson, Chang, etc.) Perhaps just going from one cookbook to the next. One by one or jump between so you get a break from one style.
Thanks for the comment! As for other recipes, there's certainly no limit with what can be done. I have some rather interesting videos coming up in the next few weeks
Seems a little dark for veal! Anyway, I think we are way past of ethical food my friend. I won't say it's impossible to eat ethically, but it's practically impossible. Even if you just eat corn, think about all the animals that get killed by the machinery in the process of growing and harvesting corn... I guess it depends how deep you want to get, but like I said, it's damn near impossible to eat ethically.
Mitch, I have viewed so many of your videos and do enjoy them. However, I think the sexual innuendos are a bit excessive and do not add to your presentation, the bleeped curse words as well. Sure an occassional 'flip remark might be amusing, but not as many as you employ. Hey, your not Gorden Ramsey, and thanks for that, he is really overrated and certainly obscene. Hold it back my friend, you do a good job. bdm
I just discovered your channel and binge watched a lot of videos. I love your style but please stop saying " blood " to the red liquid on your meat. There is really never leftoever blood on your meat unless it came from the worst butcher in the world. If it were blood it would be oxidized disgusting brown clots. That red liquid oozes from the muscles, its meat juice ( water and myoglobin ), myoglobin is what makes muscle tissue red. I know good chefs that collect it and add it to their stock, extra flavor.
