9 — Wednesday, May 3, .989 - Capilano Chronicle

—

CALLING ALL. COOKS: :

Here’s how to cook veal

for the very best results

‘VEAL, ALIAS wiener schnitzel, has blown its cover. The
‘little cutlet from Vienna’’ is now seen in most great res-
taurants and draws rave reviews as scallops, blanquettes and

fricassees.

It can be just as tasty prepared
at home, providing you don’t treat
it like beef. This is strange because
veal is beef.

THE

Low fat content may sound ap-
pealing. But keep in mind that
marbled fat which runs in fine
strands throughout tissues, sepa-

INQUISITIVE

COOK

But veal is from very young
calves, between 16 and 22 weeks of
age. Beef is from cattle fourteen
months and older. The difference
in age makes a significant dif-
ference to cooking.

Young isn’t synonymous with
tender for several reasons.

Veal has had fittle time to lay
down fat, develop muscle and ac-
quire the color and flavor of beef.
On the other hand, it’s lean and
delicate. _

Veal is not aged, as it lacks sur-
face fat on the carcass and is
susceptible to drying.

rates and lubricates muscle fibres.
Veal contains no marbled fat, so
the cook is challenged with pro-
viding moisture, ensuring
tenderness and creating flavor.

in veal, the proportion of con-
nective tissue to muscle fibre is
high since young calves haven't
had time to put on extra weight.

But in young animals, collagen,
the connective tissue which holds
together bundles of muscle fibres,
isn’t well developed. So it breaks
down through cooking more easily
than the collagen of beef.

It’s a shame veal routinely suf-

Contest entrants given

Photo enthusiasts, take note! The Capilano Chronicle is looking for
the best photo of Edgemont Village’s June Day to publish in its July
issue (see advertisement page 4). Below are some tips for contest entrants
from the Chronicle’s photography manager, Terry Peters.

A BASIC rule of picture taking that hasn’t changed since
the early days of photography is to stand with your back to

the sun.

This ensures that the sunlight is
striking the front of your subject.

To break this rule and place
your subject’s back to the sun
usually mens it will be necessary
to use a fi.. in flash.

This is when you use your flash
outside to brighten up your subject
and to balance the level of light
striking the camera and the sub-
ject.

eke

‘Don’t forget that your camera
can be used turned to make your
photo a vertical one instead of
always taking your pictures hori-
zontally.

eet

Try to include an element of the

photo placed close to the camera

L. YOUR NEIGHBORHOOD NEWSPAPER

1139 Lonsdale Avenue
North Vancouver, B.C.
V7M 2H4

Disp) ay Advertising
Classified Advertising
Newsroom
Distribution

FAX

980-0511

Publisher Peter Spack
Mana Ing Editor Barrett Fisher
\dvartising Manager Bruce Methven

‘Caplano Chroni
Pross Lid, Clrculahon 12.23

Submissions are welcome but we can-
not accept responsibility for unsolicited
material including manuscripts and pic-
tures which should be accompanied by
a slamped, seif-addressed envelope.

Entire contents © 1888 North Shore
Free Press Ltd. All rights reserved.

to give your ~ photo a greater sense
of depth. Many pictures could be
improved by showing a stronger
sense of a foreground, middle and
background.

wan

Before pressing the shutter Iet

fers from overcooking. Longer
cooking doesn’t tenderize. It's
slow cooking in moist heat that
dissolves collagen.

Veal is often cooked with broth
or wine for this reason. And the
moisture also adds flavor and
compensates for lack of fat.

Veal cutlets are often pounded
to break connective tissue and
breeded to insulate them from
direct heat. Like scallops, they
become more tender with a touch
of added moisture.

Collagen breaks down at 140°F
(60°C) so barely simmering
temperatures are best for braising
and stewing.

The leg, loin and ribs of veal
may be roasted, though even large
cuts of veal benefit by cooking
with moist heat.

Roasting is usually to the well-
done stage 165 to 170°F (74 to
80°C), but a slight tinge of pink
ensures the meat is not overcook-
ed. Extra fat, basting and stuffing
help keep veal roasts moist.

Milk-fed veal is prized for its
creamy color, though some cooks
feel the slightly older pink veal
from grain-fed calves has more
flavor.

The Inquisitive Cook is a new
column that will appear monthly in
the Capilano Chronicle. Authors
Anne Gardiner and Sue Wilson
will explore the science of cooking,
explaining questions such as why
onions make you cry, what food
additives do and how baking
powder and baking soda work dif-
ferently.

photo tips

your eye go around the edges of
your viewfinder to make sure there
is nothing unwanted in your
photo.
nae
Always check your flash bat-
teries before a trip and carry a
replacement battery for your cam-
era.
unk
Take great care in loading your
film. It’s better to waste a photo
and make sure the film is winding
on properly than to lose a whole
rolt of picture-taking because the
film was never properly advancing.
Rak
And remember, your memorable
photos wiil never be recorded if
you leave your camera at home.

Mother's Day May 4

Give your Mum a oift she will love!
Arrangement from $15

The Blossom. Shop

3077 Woodbine Dr. in Edgemont Village

987-2606

UF THERE'S one tng beter thea iting ue

au old favorite with a friend.

North Vancouver V¥™M 2H4-

Sell or

buy at

giant garage sale

CAPILANO COMMUNITY Ser-
vices Society will be holding its 6th
annual giant parking lot sale on
Saturday, June 3, from 10 a.m. to
2 p.m. at the Delbrook Recreation
Centre, 600 West Queens Road, in
the upper parking lot.

Proceeds from the sale will go
towards community volunteer
programs.

The community is invited to

Participate by donating household
items, toys, jewelry, plants and
books (no clothing) or by renting a
table at a cost of $10, or $7.50 for
non-profit groups.

Early registration is required and
those interested can book a table
by phoning 988-7115, 9 a.m. to
4:30 p.m., Monday through Fri-
day.

Send us your
favorite recipe.
You could win...

an exclusive Italian Gaggia
Espresso/Cappuccino

machine

We're launching:a new column in the
Cap Chronicle this month called the

“Inquisitive Cook’’.

To celebrate, we

~ decided to ask for your favorite recipes.
We'll publish some of them and you'll
have a chance to win in a random draw
from all the recipes we receive.

Mark your envelope “Capilano Chroni-
cle Recipe Contest’ and mail or drop off
before May 31, 1989 to:

1139 Lonsdale
North Vancouver, B.C.
V7M 214