The Offal Truth!

RedRajah

RedRajah

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Planning on making sweetbreads tonight and it's the first time I'm handling such an ingredient. A lot of my cookbooks are saying to poach them first to help firm them up and to make it easier to cut away the membrane. Which makes sense.

Now I'm trying to figure out what to do with them afterwards...frying seems like the obvious choice (maybe in brown butter), but I'm wondering if there's something I'm overlooking here.
 
quicklime

quicklime

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marcells Hazan has a recipe for sweetbreads in her Italian book, but I don't remember what she did with them :-(

frying seems reasonable; her brain recipes included one poached, sliced, and then breaded and sauteed
 
benbenberi

benbenberi

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Sweetbreads sauteed in (brown) butter is a classic. Make a sauce with a little white wine. So good!
 
GeorgeK

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I've never heard of sweetbreads being called offal. What specific organs are you talking about?
 
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