Pocket the Breast the Day Before

November 17, 2009

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That’s the thing I learned today. The hard way. Ugh!

When you make the ambitious decision to make a new recipe after work, on a weeknight, that takes, say, 4 hours to prep and cook when everything goes smoothly, it kinda takes the fun out of trimming a problematic piece of meat. Shocking, eh?! *smile*

Normally I find prepping the meat rather…calming…much like kneading dough. But when each slip of the knife and newly discovered pocket of fat or silver skin causes a re-calculation of just when you’re going to get that beast in the oven…well, calm quickly gives way to agitated!

Tonight’s breast was a savage one…so much so that it took me nearly 45 minutes to get the meat ready to be stuffed. I swear,if I hadn’t inherited my Grandmother’s “I-Lived-Through-the-Depression’ gene which doesn’t allow me to throw away food….this thing would’ve ended up in the trash! And I would’ve ended up on the couch with a tall supply of vodka, tonic and limes, so that I could forget this breast ever entered my life…arrrrgggghhhh…..*smile*

But no. Zuna would be proud: I perservered and it’s all stuffed and in the oven…and it should be out around midnight. If I’m lucky. Woo-hoo!

So now I know: When I plan to stuff a veal breast…particularly on a weeknight…I’m going to prep and pocket that beast the day before. That way I’ll get to enjoy the prepping of the meat *and* the cooking of the roast…and maybe even the eating of the roast, to boot! *smile*

And of course, once I get to try it…and goodness knows that won’t be tonight!…I’ll let you know if it was all worth it!

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{ 3 comments… read them below or add one }

Barbara May 17, 2010 at 10:33 pm

Was this your first time making veal breast?

Barbara May 17, 2010 at 10:36 pm

I hope you thought it was worth it!

Josie May 20, 2010 at 9:43 pm

I think that it was

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