Le Tecniche

In this chapter students learn to fabricate beef and veal. The recipes were chosen to teach students to apply cooking techniques introduced in earlier chapters to a variety of beef and veal cuts. Brasare (braising) is discussed in detail in “Le Tecniche: Brasare”. For a more complete discussion of beef and veal, including information on nutrition, butchery, aging, grading, and cuts, see Lesson 12.