Veal pizzaiola review EDC

[Moonmobile]

Recipe Name: Veal pizzaiola
Book Name: EDC p.108
Tweaking details: Instructions and quantities clarified
Score: 2/5

I was pretty disappointed with this recipe. The instructions were somewhat vague and the result, if healthy, was bland and uninteresting. The recipe needed to specify that the varoma with meat and vegetables needed to be placed on top of the bowl 15 minutes before the end of cooking.

Separate amounts of oil for the marenade and for sauteeing the garlic needed to be specified. I used around 30g for each. Also the amount of oregano needed to be specified. I used about half a teaspoon of dried oregano. Fresh would have been better.

This is definitely one to send to the team tweaking the EDC at present!

Any news on the Asian cookbook anybody? I can't wait for it to come out.

[judydawn]

You are right Moonmobile - I've only ever done this one once using chicken as was done at the demo I went to.  It was early days for me when I did it though and now I know what I am doing I would be OK with it after some tweaking BUT we shouldn't have to tweak the actual cooking instructions only make adjustments to the taste to suit our preferences. Just reading it through again, yes it certainly is bland and needs more added to the sauce to give it a boost.

[cookie1]

I think it may be a good thing that I haven't tried this one. Thanks for the review.

[Thermomixer]

Thanks.  Have never been enthused enough to try the recipe.  May have to now to help Tenina 

[Moonmobile]

This was slightly better the second night when I was eating the leftovers - I covered the veal and vegetables with a huge amount of sauce.

I cooked this in my desperate quest to find more main meals to cook in the varoma. I am very keen on steamed food!

[Thermomixer]

Thanks MM - so maybe 1 / 5 ?? 

[Moonmobile]

Hi Thermomixer, I'm reserving 1/5 for practically inedible as opposed to bland and boring which gets a 2/5!

[asha_76]

I know this is an old thread but I was just wondering if there had been any changes made to this recipe in later editions of the EDC? 

I have the March 2011 version and tried this recipe for the first time tonight.  I found the instructions vague and the end result was disappointing.

The method doesn't specify how much oil and salt to use in the marinade.  I used what was listed in the ingredients list, only to find that these measurements were for the actual sauce.

Also, the recipe says to cook for 20-25 minutes.  I did mine for just 20 minutes but my veal was way overcooked by this stage and was very dry and tough.  We smothered it in the sauce and were able to eat it but it was so disappointing. 

Does anyone have any tweeks for this one or should I mark it 'Never to be cooked again'?!

[judydawn]

This is the only list of updates from the EDC that I could find asha and the veal recipe is not amongst it.  I made it once in the early days using chicken instead of veal but have made a note that it was bland. I would forget about it, there are far more tasty recipes on this forum and if you check out the All-in-one meal section you will find some tasty dishes there.

[asha_76]

Thanks judydawn...will have a look at the All-In-One section, it sounds like just what I am after!

Plus I have also ordered myself a copy of Tenina's new book and the Dinner Spinner one so hopefully I can get some great ideas from both of those.

[judydawn]

This review was posted by ClareN 5/1/11 in another section of the forum


Recipe Name: Veal Pizziola
Book Name: EDC
Tweaking details: Made it twice and the second time I blitzed the oil, oregano and added garlic for the marinade.  Also marinated it for 5 hours for more flavour.
Review: Very nice.  Guests were impressed    Meat is very tender and veggies are nice in the varoma.
Score: (out of 5*) 5