Another practice more commonly practiced in Europe than here is allowing cooked meat to rest before serving. Instead of cooking meat longer, anticipate residual heat and let it finish the cooking, according to Francois and other chefs. By cooking the meat to medium-rare and allowing it to rest three to five minutes, the internal heat finishes the cooking, the fibers relax, the texture is more tender and juicy. A boom in ethnic cooking coupled with increasing consumer acceptance and chefs' ingenuity in preparing the meat, earns veal a spot on many menus. What challenges and excites cooks is its versatility and adaptability.
Customers are more knowledgeable.
They're open to trying new dishes. You can't go wrong with a filet mignon cut from the tenderloin. It's a favorite, whether beef or veal. It begins with a chop marinated in balsamic vinegar, molasses, Dijon mustard and fresh sage. After grilling, the chop is propped against a potato-fontina gratin, all served on a bed of sauteed Swiss chard.