A word of caution. If you want to change your mind about sweetbreads, make sure the "some other way" isn't braising. I love sweetbreads. I like them best when they're pan sautéed with the crispy exterior contrasting with a melting soft interior. I've also eaten them batter dipped and deep fried. Unfortunately, that experience was less than successful because the sweetbreads were overcooked. Of course, that was a problem with the timing not with the basic cooking method.
However, I met my sweetbreads match when I was served braised sweetbreads. The preparation began by the chef sautéing mushrooms. Then, the mushrooms were placed in a small casserole and several sweetbread were buried among the vegetable. Then, the casserole was placed in an oven. (There must have been some stock since the waiter described the dish as braised sweetbreads when putting the casserole on the table.) This method really emphasized the offal texture. Just disgusting!
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