Do you know how you would make sweetbread with the pancreas and thalamus?!?!?

Question

THankyou o' so much!!

Answer 1

The preparation for most sweetbreads is the same:

*Soak the sweetbreads in cold water for about an hour (this is optional and removes blood and improves the texture)

*Next, blanch (transfer to a pot of water with a dash of salt and vinegar. Bring to a boil over high heat, then reduce heat and simmer 10 minutes).

* Drain sweetbreads, transfer to a bowl of ice to cool

*  Pat dry, and with a sharp paring knife, remove any covering membrane and whatever connective tissue you can find (this is tough and you wouldn't want to eat it)

*  If you see any "thick" pieces, you can butterfly them.  Butterfly=to slice thinly horizontally across the meat,  but not all the way.  It can be spread open (to resemble butterfly wings).  This makes the meat thinner and easier to cook.

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Cooking: This is the part where you can add some variety  or a personal touch.  I will give you my Dad's recipe (grilling) from his hometown in Buenos Aires, Argentina:



* Brush the sweetbreads with olive oil and a little salt and pepper

* On a clean and lightly oiled grill (or else it will stick), Cook the sweetbreads 20 minutes per side, or until golden in color. And crispy on the outside.  

* We always serve sweetbreads with Argentinian Chimichurri sauce (it is a dipping sauce made of olive oil, parsley, lemon juice, a little pepper flakes and onion, and lots of garlic!)

mangiare bene (Eat well)!

Answer 2

I am a former chef and have cooked them many times in the hotels and restaurants I was a chef in over my20+ yr career in the business, will s is right they do not use the pancreas now for sweetbreads and most are harvested from veal calves, but there are some in certain countrys from lambs.

They have to poached and the membrane removed and then it is up to you how to prepare them, for me I like them in sweetish style sauce, with port or sherry even maderia wine sauces, fruits like melons, grapes apples or fresh blackberrys, heady mushroom sauce are nice to, morels and black truffles are a good complement.

I have also breaded them and deep fried or pan fried them with spicy tomato based sauces, they are very bland and are best served with flavourful sauces to heighten there flavour.

Answer 3

1.  Parboil the sweetbreads, then cook them with one tablespoon of butter and one tablespoon of stock.

   2. When cooked cut them into smallish pieces, season with pepper, chopped-up parsley, and one tablespoon of lemon, then roll them in flour; dip into egg and fry.

Answer 4

Dredge in flour and saute in butter.  Very simple and very delicious.

Answer 5

Sweetbreads are the thyroid gland only,nothing to do with the pancreas..Slice thin(5-6mm) toss in seasoned flour.Fry hot and short,till a bit crispy.A creamy but light mushroom sauce works well..