Cote de Veau with Morel Jus скачать в хорошем качестве

Cote de Veau with Morel Jus

Pan-seared côte de veau, rose veal ribeye on the bone, with morel mushrooms, slowly basted in its own cooking liquid, forming a perfectly cooked veal steak and a flavoursome jus in the process. This recipe cooks the veal ribeye to a higher temperature than most suggestions to give the collagen enough heat to break down into mouth-coating gelatine. Rose veal is very tender in general, so the texture is not affected by the increase in doneness. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #veal #morel