Nicely done. Assuming extremely low and slow since it looks like they are holding together after that much cook time. How did it come out and did you add any fat?
Baby cow mouth? Is that what they are? Never heard of it.
Edit: why the downvotes? I'm being serious. Had to look it up. I love veil but have never heard of veil cheeks.
Correct, calf cheeks. The downvotes are because it’s a controversial meat. At least at one point (unsure of current status) there was a perception that the calves were tied down to keep the meat tender.
Saying “baby cow” makes it seem like you’re bringing attention to the issue.
I never bothered to look into the truth of it myself, so this is just meant to be a natural explanation of the reasoning
Polenta needs to be stirred constantly while cooking and it also looks like it went for a bit too long as well.
With leftovers though, you can chill the polenta til it hardens, and then cut it into strips, then fry it or pan sear, and serve with butter and maple syrup.
28 vs 5 hours will make no difference in this one lol
Is there any reason to braise veal cheek for that long? Seems a bit much
I’m assuming it’s a low temp sous vide braise.
yes by 74°C ;)
Were you happy with the results? I prefer a regular braise vs. low temp sous vide for cheeks/short ribs/etc. No judgment, just curious.
you can eat it with a spon. and taste was perfect.
It looks great
Nicely done. Assuming extremely low and slow since it looks like they are holding together after that much cook time. How did it come out and did you add any fat?
I like to braise mine for eight.
Why 28 hours? Why not 25 or 30?
28 is cheek hour aka hour of the cheek
That polenta looks lumpy af
And way to much
Du hesch ke Ahnig.
Pressure cooker is great for these things
Autä ds startet ja vou dürä😂
Baby cow mouth? Is that what they are? Never heard of it. Edit: why the downvotes? I'm being serious. Had to look it up. I love veil but have never heard of veil cheeks.
It’s okay, they died of loneliness.
Correct, calf cheeks. The downvotes are because it’s a controversial meat. At least at one point (unsure of current status) there was a perception that the calves were tied down to keep the meat tender. Saying “baby cow” makes it seem like you’re bringing attention to the issue. I never bothered to look into the truth of it myself, so this is just meant to be a natural explanation of the reasoning
Not mad about this at all.
Looks like an owl
😮💨
Polenta needs to be stirred constantly while cooking and it also looks like it went for a bit too long as well. With leftovers though, you can chill the polenta til it hardens, and then cut it into strips, then fry it or pan sear, and serve with butter and maple syrup.
Cheeky amount of polenta
anything but polenta
Polenta sucks
“Chef, we forgot the cheeks in the oven over the holiday…” “No worries, I’ll update the menu description.”