General Discussion

Real vs. Imiation Veal


General Discussion 11

Real vs. Imiation Veal

Winston Smith | Jun 3, 2001 01:37 AM

Hey everyone,

I was wondering: What's the difference between "real" and "fake" veal? By this I mean: Back in the mid-90s, I used to really enjoy those Stoffer's Veal Parmigna "hearty man" microwave dishes (btw, I haven't seen those for sale for a few years now; does anyone know if they still produce/sell 'em?) The meant wasn't exactly succulent but it was tastey, at least...

But then, one night, my best friend and I went to this really nice, 5-star resturant in Vancouver (I only mention that to give some context of the caliber of the food/chefs), and I had the veal, and I was REVOLTED...the texture and taste was almost identical to LIVER...

Should this in fact be the case? What is the "fake" stuff typically comprised of, anyway...veal, or a chicken/pork composite? Or did my buddy and I just get a bad serving?



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