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Sweetbreads

post #1 of 7
Thread Starter 
I sold a lot of sweetbreads tonight, I made large open face ravioli with sauteed sweetbreads,buttered salsify and porcini mushrooms with a little buerre noisette and fried sage. It went over well,made me think
Does anyone still prepare sweetbreads? and if yes in what way?
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #2 of 7
Thread Starter 
chrose that sounds tasty!!What did you serve with it?
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 7
Thread Starter 
Just a fyi, Some of you might not be aware what sweet breads are. I no I did not no when I first started in the business.
They are the Thyroid gland of the calf.
They weigh about a 1/2 pound to a pound. There are blanched is salted water and cooled. They are then weighted down (pressed if you will)in the fridge for a couple days. This process helps remove any impurities and also compact the sweet bread. It is then peeled ( by hand ) to remove the outer membrane. Generally it is sliced Ala scalipini style ,dredged in seasoned flour and sauteed. Finished with a number of applications. The reason I asked the question was that sweet breads used to be very cheap, not considered a center of the plate item. But you where still able to find it served in certain restaurants. I paid $13.00 a pound this past week, that's a big change from the early days.Sweet breads do really have a mild flavor and wonderful texture. Goes well with lobster and wild shrooms. I just wanted to let some of you know if you where unsure about what a sweetbread is.

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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #4 of 7
Salsify!!yummmmmmmm
open face ravioli...not heard of that one.
Sounds wonderful.
I love Bayona (Susan Spicer's) sweet breads.
sauteed topped with buerre blanc. simple classic.
One of my farmers raises salsify...I just discovered it last year...coming out of the ground it has loads of long hair coming out of it....and it's not black but musty white.
Nothing like what I've seen in the store.

What about piggy parts? I have access to numorus piggy parts that others don't want at butchering time.
cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 7
Cape Chef,


I think your finger slipped back there. Sweetbread is not thyroid gland but the thymus glands of calves or sometimes lambs. The thymus is located just beneath the upper portion of the sternum in almost all vertebrates. The thyroid is located in front of and on each side of the thyroid cartilage of the larynx.


Who knows maybe thyroid glands are delicious. You should try it sometime maybe you'll invent a new dish.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #6 of 7
Thread Starter 
Sisi, You are absolutely right......
I will be more careful before I post.
Thanks for the correction :
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #7 of 7
ummm, iam so cautious about v.CJD that offal is infinitely off my list - given that BCE is interspecies transferable, (i.e BCE can be transfered to sheep to cause scrapie and perhaps to humans in the form of v.CJD), im not really that taken by this.

Other things are sheeps brains (nice) et al. No guarantee - no eat, soz guys.

Too many cover ups.
"Nothing quite like the feeling of something newl"
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"Nothing quite like the feeling of something newl"
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