Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Sweetbreads
New Posts  All Forums:Forum Nav:

Sweetbreads - Page 3

post #31 of 34
9/11/10 at 10:47pm
Ah, the thymus gland. Gotta love offal. It has a nice flavor that could be considered a little on the game-y side for those who stick to more traditional cuts. I don't know where in Chicago would serve it, but Michael Symon's Lola restaurant in Cleveland has excellent sweetbreads.
Reply
Reply
post #32 of 34
9/12/10 at 7:31pm
Quote:
Originally Posted by mharwitt View Post
preparing this tonight/making it tomorrow. can't wait to try it. one question, you don't do that milk poaching thing? the butcher recommended letting it simmer in milk with garlic and thyme as prep. incidentally, it's pink. i got impatient...

The milk poaching is only to draw out the blood, like Matt's step w/ water and salt. Although milk poaching sounds odd, usually it is soaked in milk to draw out the blood and then poached in water IME.
Reply
Reply
post #33 of 34
9/12/10 at 7:34pm
Jean Georges has excellent sweetbreads.
Reply
Reply
post #34 of 34
9/13/10 at 1:05pm
Quote:
Originally Posted by kwilkinson View Post
The milk poaching is only to draw out the blood, like Matt's step w/ water and salt. Although milk poaching sounds odd, usually it is soaked in milk to draw out the blood and then poached in water IME.

thanks for the info. it turned out well, but not stellar (think maybe i sauteed it too high). i'll give it another go once i move.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Sweetbreads