New Posts  All Forums:Forum Nav:

Pancreas and kidneys

post #1 of 5
1/22/12 at 11:20am
Thread Starter 

Hello,

 

 I was just reading the sweetbread method posted on the home page. I apologize, as I am not a chef, but a student (a little catering and line cooking experience, but decided to become a student), with a serious question about picking out organ meat. My book says when picking out meat, the meat should be a nice deep kind of bright red, with nice white fat, not slimy or discolored and rotten, and free of mal-odor. But it doesn't go into organ meat (pancreas, kidney). This causes some confusion picking out meat at the local meat markets. Maybe someone can post something on this topic for all readers and students to veiw. Thank you,

 

                                      Bean     

Reply
post #2 of 5
1/24/12 at 1:50am

Look in any old cookbook from between the 40s and 60s. They would devote whole chapters to the subject usually titled "variety meats". Now it's trendy again and they're back to callling it "offal". Just what I was hoping for, something called "offal". Oh well, And I am admittedly vague about this, but I remember a recall of some hamburger years ago that had caused illness in people because of either pancreas of thyroid glands that got ground into it. It wasn't anything to do with food poisoning, but rather whatever the gland produced, either thyroid or in the case of pancreas it would be insulin. Make sure it's safe for human consumtion. Me, I'd rather eat that chicken paste Jamie Oliver made for those kids in that video than brains or blood sausage. But that' just me.

Reply
post #3 of 5
1/24/12 at 5:15pm

i like and use a lot of offal....nose to tail pig comes with head, liver, heart, kidneys......

so yeah, like any meat ask to smell it....funky is hard to disguise.

Reply
post #4 of 5
1/24/12 at 7:18pm

Wash with cold water and rub with course sea salt...using the salt as an abrasive on the offal.  Dry well and soak in milk for at least 24 hours 

Reply
post #5 of 5
1/27/12 at 5:55am

what offal are you rubbing with salt and soaking?  Some are very fragile.

 

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs Forum