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Encyclopedia > Sweetbread

Sweetbread is the name of a dish made of the pancreas (belly/stomach) or thymus gland (neck/throat/gullet/heart sweetbread) of an animal younger than one year old. These animals are usually lambs or calves. The pancreas is an organ in the digestive and endocrine system (of vertebrates[2]). It is both exocrine (secreting pancreatic juice containing digestive enzymes) and endocrine (producing several important hormones, including insulin, glucagon, and somatostatin). ... Thymus, see Thyme. ... “Animalia” redirects here. ... It has been suggested that Lambing be merged into this article or section. ... Cattle calf A Calf (plural calves) is the young of an animal. ...

The two organs have very different biological functions, but look fairly similar and so are considered, for the purpose of cooking, to be comparable. Thymus sweetbreads are slightly longer and more irregular, with pancreas sweetbreads being larger and more rounded.

The term can also refer to the sweetening of bread with honey or sugar.

Sweetbreads, like many other offal, should be soaked in water overnight to remove blood, the common method being to soak overnight in water then replenish with salted water (1 cup per gallon works well). Preparation is usually by boiling in a court bouillon, or otherwise acidic broth to medium or medium well after which the unpleasantly flavored fat, veins and connective tissues are removed. Most often this is followed by pressing, or applying weight on the poached offal. Areas of dark coloration, which can often carry an unpleasant iron flavor owing to blood, should be trimmed or pulled away. To serve, they can be finished with any cooking technique: often seared, fried, braised or grilled. Scrapple sandwich at the Delaware state fair Offal is the entrails and internal organs of a butchered animal. ...

Seared, grilled or fried, the preferred temperature is medium well, as the sweetbreads remain squishy when undercooked and unpleasantly granular when overdone. The internal color should be slightly pink. The mouthfeel can be described as "spongy" but is surprisingly approachable. They are very fatty (and very high in cholesterol, comparable with shrimp) and have a slightly gamey flavor, reminiscent of raw eggs that can be tamed with the addition of smoked pork, aromatic acids (as in a vinaigrette) or as below, carefully darkened (past brown) butter.

A popular French recipe (ris de veau sautés) involves calf's sweetbreads, which are first boiled with carrots, celery stalks, shallots, garlic, aromatic herbs, wine and vinegar, then taken out and dried before being dipped into wheat flour and sauteed in a pan with butter. Sauteed sweetbreads are served with beurre noir poured over them. Sweetbread is also an ingredient in the classic recipe for bouchées à la reine, a cylindrical puff-pastry dish with a savory veal or chicken, mushroom, and cream-based filling. Binomial name L. Percentages are relative to US recommendations for adults. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Binomial name Allium oschaninii O. Fedtsch For other uses, see Shallot (disambiguation). ... Binomial name Allium sativum L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... An ingredient used in many foods, flour is a fine powder made from grain or other starchy food sources. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Beurre noir (French: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. ...

In Argentina and Uruguay, sweetbreads (mollejas) are usually used for an asado. In northern Spain, they are cooked as a stew in an earthen casserole. Asado is cuts of meat, usually beef, which are cooked on a grill (parrilla) or open fire. ...

In Turkey, uykuluk (Turkish for sweetbread) is a popular dish to go with rakı. Lamb sweetbreads are favoured in Turkey. The preparation of the meat before cooking is very important as this is a delicate part of the animal. Normally it's boiled for a short time and then immersed in cold water. After that the thin layer of skin should be peeled off. Then it's ready to be cooked. Mostly it's cooked either in a bit of butter or over the grill. Some red pepper, oregano and salt is added to the meat after the first 5 minutes of cooking. Istanbul's Sütlüce quarter is well-known for its restaurants specialised in preparing sweetbreads. Rakı becomes cloudy white when mixed with water. ... Red pepper may refer to: Capsicum, whose fruit is used as a vegetable or spice Red Pepper (newspaper), in Uganda Red Pepper (magazine), in the United Kingdom Red pepper (newspaper style magazine), a United States satire publication Red Pepper (acappella group), Australian rock/acappella group active in the early 1990... Binomial name Origanum vulgare L. Oregano or Pot Marjoram (Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. ... Istanbul (Turkish: , Greek: , historically Byzantium and later Constantinople; see other names) is Turkeys most populous city, and its cultural and financial center. ...

Sweetbreads in fiction

The film Red Dragon begins with a Baltimore Philharmonic concert, marred by poor flute playing, which distresses Dr Hannibal Lecter in the audience. The next scene is a dinner party for the orchestra board at Lecter's house. A mysterious ragout is served, which Lecter is reluctant to identify, while board members bemoan the disappearance of the flutist Pierre Raspail. A few days later, Raspail's body is found—missing the thymus and pancreas — precisely the organs that in food animals are referred to as sweetbreads. Red Dragon is a 2002 thriller film, based on the novel written by Thomas Harris featuring the brilliant psychiatrist and serial killer Dr. Hannibal Lecter. ... Hannibal Lecter is a fictional character in a series of novels by author Thomas Harris. ... The term ragout (French ragoût) can refer to a main-dish stew or to a sauce for noodles or other starchy foods. ... Thymus, see Thyme. ... The pancreas is an organ in the digestive and endocrine system (of vertebrates[2]). It is both exocrine (secreting pancreatic juice containing digestive enzymes) and endocrine (producing several important hormones, including insulin, glucagon, and somatostatin). ...

In the Dirk Pitt adventure Atlantis Found by Clive Cussler, while dining with Congresswoman Loren Smith at St. Cyr's, Pitt has an expression of ecstasy on his face. "When I'm served sweetbreads from a master chef, I hear bells with every bite. The sauce is a triumph." Dirk Pitt is a fictional character, the protagonist of a series of bestselling adventure novels written by Clive Cussler. ... Atlantis Found is a 1999 novel by Clive Cussler, part of the Dirk Pitt series. ... // Clive Eric Cussler (born July 15, 1931 in Aurora, Illinois)[1][2] is an American adventure novelist and successful amateur marine archaeologist. ...

  Results from FactBites:
Sweetbread Mousse. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook (0 words)
Parboil a sweetbread ten minutes, chop, and rub through sieve; there should be one-half cup.
Melt one tablespoon butter, add one tablespoon corn-starch, and pour on gradually one-fourth cup White Stock; then add one-third cup parboiled sweetbread cut in cubes, one tablespoon Sherry wine, and salt and pepper to taste.
Melt three tablespoons butter, add three tablespoons flour, and pour on one cup rich chicken stock and one-half cup heavy cream.
Sweetbread (381 words)
Sweetbread is the name of a dish made of the thymus (neck/throat/gullet sweetbread) or the pancreas (belly/stomach/heart sweetbread) of an animal younger than one year old.
Unlike kidneys which require salting and soaking, sweetbread is simply seasoned and fried, with a knob of butter to finish.
Often sweetbreads are crumbed, deep fried, and served with a slice of lemon.
  More results at FactBites »



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