Marinades

• Always marinate veal in the refrigerator, never at room temperature.
• Tender veal cuts need only be marinated 15 minutes to 2 hours for flavor.
• Less tender cuts should be marinated at least 6 hours (but no more than 24 hours) in a tenderizing marinade. A tenderizing marinade contains a food acid, such as lemon juice, wine, vinegar, Italian dressing, or salsa, or an ingredient that contains a tenderizing enzyme, such as fresh ginger, pineapple, kiwi or figs.
• Tenderizing marinades penetrate about 1/4 inch into the meat.
• Marinating more than 24 hours in a tenderizing marinade will result in a mushy texture.
• Allow 1/4 to 1/2 cup marinade per pound of veal.
• Marinate in a food-safe plastic bag or nonreactive container. Turn or stir the veal occasionally to allow even exposure to the marinade.
• Never save or reuse a marinade. A marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce.

And Remember...

• Season veal with salt after cooking or browning. Salt added before cooking draws out moisture and inhibits browning.
• Leave a thin layer of fat on veal roasts, steaks and chops during cooking to preserve juiciness. Trim fat after cooking.
• Use a light touch when mixing and shaping veal burgers, meatloaf and meatballs. Overmixing ground veal results in a firm, compact texture after cooking.