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The Nasty Bits: Sweetbreads

The Nasty Bits Chichi Wang 9 comments

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

Serious Eats Chichi Wang 4 comments

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

Sunday Supper: Fried Sweetbreads with Carrot Salad

Serious Eats Sydney Oland 2 comments

Sweetbreads are the thymus or pancreas (neck and stomatch sweetbread, respectively) of a calf. They are subtly flavored and have a delicate texture, and are an excellent introduction to those who are a little wary of offal. Sweetbreads are a treat. More

The Nasty Bits: Sweetbreads

Chichi Wang 21 comments

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

Sauteed Sweetbreads with Fava Beans

Serious Eats Chichi Wang Post a comment
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