'Sweetbreads' on Serious Eats

The Nasty Bits: Sweetbreads

You can sauté or pan-fry the sweetbreads with whatever flavors you like. This time, I used mustard seed and turmeric, sautéed with plenty of onions and chili peppers, for a vaguely Indian preparation that tasted nice with fragrant basmati on the side. More

Sweetbreads Sauté

You can sauté or pan-fry the sweetbreads with whatever flavors you like. This time, I used mustard seed and turmeric, sautéed with plenty of onions and chili peppers, for a vaguely Indian preparation that tasted nice with fragrant basmati on the side. More

The Nasty Bits: Sweetbreads

Sweetbreads, though mild in flavor, have an offal-reminiscent flavor somewhat akin to brain. People often describe the texture as "tender" and "creamy"; I would add "marginally juicy." Sweetbreads made from an animal's pancreas and thymus glands (called the "heart sweetbread" and "throat sweetbread," respectively). Heart sweetbreads are usually slightly larger, but they taste the same and are cooked the same way. Serve with fresh vegetables, preferably those that are creamy and nub-like too, like fava beans and peas. More

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