Veal chops are undeniably delicious. The tender, pale pink meat takes beautifully to high heat cooking methods like grilling and pan searing. But achieving the ideal balance of tenderness and flavor in veal chops can be tricky. This is where brining comes in.
Brining involves soaking meat in a saltwater solution before cooking. It’s a somewhat controversial technique – while some swear by it, others insist it’s unnecessary or even detrimental.
So should you brine your veal chops or not? In this comprehensive guide, we’ll explore the polarizing practice of brining to help you decide.
What is Brining and How Does it Work?
Before we weigh the pros and cons, let’s start with the basics. Brining is the process of submerging meat in a saltwater solution, aka a brine, for a period of time before cooking.
The salt in the brine seasons the meat while also altering its structure. It dissolves the muscle proteins, allowing them to retain more moisture. The result is a juicier, more tender piece of meat after cooking.
Brines often contain additional ingredients beyond salt and water. Herbs spices sugars, and aromatics can all be added to infuse flavor. The meat soaks up these extra flavors along with the salt.
Meat can brine anywhere from 30 minutes to a few days depending on thickness. Short brining times mainly season the surface while longer brining allows flavor and moisture to penetrate deeper.
Why Brine Veal Chops? Potential Benefits
Brining proponents point to several benefits that make it worth the extra time and effort:
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Improved moisture retention – Veal’s leanness makes it prone to drying out during cooking. Brining helps it retain moisture
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Enhanced tenderness – The salt alters muscle structure so meat stays tender when cooked.
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Better flavor – Salt and other ingredients infuse the meat with seasoning.
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Juicier texture – Brined meat loses less moisture so the interior stays succulent.
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Superior browning – The brined surface dries out, leading to better searing.
So if perfectly cooked veal with a crisp browned exterior, juicy interior, and well-seasoned flavor sounds good, brining may be the ticket.
Why Not to Brine Veal Chops? Potential Drawbacks
Of course, brining has its detractors as well. Those who advocate skipping the brine point out these downsides:
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Time commitment – Long brining times are impractical for quick weeknight meals. Even short brines require advanced planning.
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Diluted flavor – The extra moisture from brining can make the veal blander. The meat’s delicate flavor gets watered down.
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Texture issues – Too much moisture causes the meat to steam rather than brown properly. The surface may be mushy.
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Reduced caramelization – Browning reactions that create complexity and depth of flavor are inhibited.
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No seasoning benefits – Salt and spices can be added separately without needing to brine.
For those reasons, some cooks believe brining to be an unnecessary or detrimental step – especially for naturally tender meats like veal.
To Brine or Not To Brine Veal Chops – Making the Call
Whether or not you should brine ultimately depends on your priorities and cooking style. Here are some factors to consider when deciding:
Type of veal chop – Thicker chops and roasts benefit more from brining than thin cutlets. Leaner chops also gain more from the added moisture.
Cooking method – Brining helps maintain moisture for high heat methods like grilling. Low and slow braising doesn’t require a brine.
Flavor additions – If you want to infuse lots of herbs and spices, brining achieves this beautifully.
Available time – Short 30 minute brines are doable for weeknights while longer brines need more planning.
Personal taste – Your palate may perceive brined chops as juicier and more seasoned or blander and mushier.
Weighing these factors for your particular meal should help guide your decision. Ultimately it comes down to personal preference and the characteristics you prioritize.
A Simple Veal Chop Brining Guide
If you do opt to brine your veal chops, the good news is it’s easy to do. Here is a simple brining process:
Make the brine – Combine 1 cup salt with 1 gallon water and stir until dissolved. Add any desired herbs, spices, sugars, etc.
Submerge the chops – Place chops in a container and cover completely with brine.
Refrigerate – Store the container in the fridge, allowing thin chops 1 hour per 1⁄2 inch thickness.
Remove and pat dry – Once brined, remove chops from the liquid and pat dry thoroughly with paper towels.
Cook as desired – Proceed to grill, pan sear, or cook using your preferred method.
Be sure to season the exterior of your brined chops additionally with salt and pepper prior to cooking. Enjoy your juicy, flavorful veal!
Alternative Seasoning Methods Beyond Brining
What if you don’t want to deal with the time and mess of brining but still want fabulously seasoned veal chops? Thankfully, alternatives exist! Consider these simple options:
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Dry brine – Rub chops with salt and refrigerate uncovered overnight. Quick and easy.
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Marinade – Soak chops in an oil, acid, and herb marinade to impart flavor.
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Spice rub – Coat chops generously with a blend of dried spices and herbs.
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Sear then simmer – Brown chops first to seal in flavor, then gently simmer in a flavorful sauce.
With a range of seasoning possibilities beyond brining, you can skip the wet brine while still amping up flavor.
The debate around brining veal chops may never be fully settled. Some will continue to swear by its benefits, while others insist it only ruins the flavor.
Rather than adhering strictly to one camp or another, be open to both perspectives. Consider the evidence and then trust your instincts. Think about the characteristics you value most – convenience, flavor, moisture? Decide accordingly.
And remember – whether you brine or not, proper cooking technique matters above all else for juicy, tender veal chops. Master searing, grilling, or braising and you’re 90% of the way there.
So be empowered to make your own choice on brining based on your cooking style and preferences. There’s no one right way – only the way that’s right for you and the delicious veal dinner you want to enjoy.
How to choose and cook Veal Chops – LeGourmetTV
FAQ
Should I brine veal?
How do you cook veal so it’s tender?
Why are my veal chops tough?
Do you have to soak veal in milk?
How do you cook veal chops?
Season the veal chops with salt and black pepper and drizzle generously with olive oil. Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium. Transfer the chops to the platter and turn to coat with the olive oil and herbs.
How do you season veal chops before cooking?
Season: Take the veal chops out of the refrigerator. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Then add minced rosemary and thyme. Rub the olive oil and seasoning onto all sides of the veal chops. Let the seasoned veal chops sit at room temperature for 30-60 minutes before cooking.
Can you cook veal chops at room temperature?
Rub the olive oil and seasoning onto all sides of the veal chops. Let the seasoned veal chops sit at room temperature for 30-60 minutes before cooking. (DO NOT skip this step, or your veal chops won’t be cooked evenly.) Pan Sear the Chops: Place a large skillet over medium heat for a few minutes until hot. Add the remaining olive oil.
How do you cook veal chops on a charcoal grill?
Light a charcoal grill. On a platter, mix the 2 tablespoons of olive oil with the garlic, rosemary, and sage. Season the veal chops with salt and black pepper and drizzle generously with olive oil. Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium.