Sweetbreads

[Philip1209]

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.

 

[kwilkinson]

Originally Posted by mharwitt

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.

 

[Mr. Moo]

Jean Georges has excellent sweetbreads.

 

[mordecai]

Originally Posted by kwilkinson

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.