tag:blogger.com,1999:blog-189030594097847725.post5611023453634874292..comments2023-10-29T04:45:31.492-07:00Comments on Charcuterie Sundays: Sweetbreads: In search of the perfect imperfectionGrant van Gamerenhttp://www.blogger.com/profile/05296653270527166199noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-189030594097847725.post-22891769166985742972011-10-01T12:51:37.195-07:002011-10-01T12:51:37.195-07:00Try it simple breadcrume it and you will love it.
...Try it simple breadcrume it and you will love it.<br />I'm doing in the moment some experimenting with sous-vide cooking it.<br />I soak it in saltwater over night, <br />Next day I clean it then soak it for four hour in milk.<br />Put it in vacuum bag and cook it dry only with a little bit pepper for 3 hours on 153 Fahrenheit.<br />Let it cool and grind it finely in meat grinder. mixe it auberginehttps://www.blogger.com/profile/00663501383987751167noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-70502133576935889462010-05-22T11:52:29.686-07:002010-05-22T11:52:29.686-07:00Usually most suppliers don't separate them , s...Usually most suppliers don't separate them , so we get both in. I don't notice a huge difference in the two. When they're good sweets, they're great , when they're shit they are all crap. I've payed the 27 bucks a kilo for apple cuts, but even they can be crap at times.Grant van Gamerenhttps://www.blogger.com/profile/05296653270527166199noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-83071694592152850282010-05-22T11:09:11.681-07:002010-05-22T11:09:11.681-07:00Hi Grant,
I gather there are two kinds of sweetbr...Hi Grant,<br /><br />I gather there are two kinds of sweetbreads: The thymus gland (known as throat sweetbread) and the pancreas (stomach sweetbread).<br /><br />Which do you use?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-8373152719623548562010-03-08T13:07:48.000-08:002010-03-08T13:07:48.000-08:00it is called Antica formula.it is called Antica formula.Grant van Gamerenhttps://www.blogger.com/profile/05296653270527166199noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-68787290918884755232010-03-08T12:12:52.202-08:002010-03-08T12:12:52.202-08:00hi grant,
great blog! just a quick question. i wa...hi grant,<br /><br />great blog! just a quick question. i was at terroir last week and jen agg did a bitters workshop and talked about the new italian vermouth that you guys serve in some of your cocktails. i'm writing a small piece about that workshop and was wondering if you could tell me the name of the vermouth....thanks!kristinahttps://www.blogger.com/profile/13155202600541048384noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-21726213214362997552010-02-27T07:17:45.721-08:002010-02-27T07:17:45.721-08:00Thats a really interesting way of preparing them. ...Thats a really interesting way of preparing them. as much work and steps involved as ours. <br />i like the "braised texture" sweetbreads can achieve albeit, i find they are super delicate when chilled. <br />i did a braised stwe with cockscombs once, they were delish. <br />similar to squid it either needs to be cooked quickly or a good 40 minutes...Unknownhttps://www.blogger.com/profile/03908082894423068614noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-26490717404136645632010-02-26T20:57:20.595-08:002010-02-26T20:57:20.595-08:00I agree 100%, for something seemingly simple there...I agree 100%, for something seemingly simple there is a lot more thought that has to go into your preparation when you throw in a level of randomness that comes with sweetbreads. Our preferred method starts with a 10% salt/water brine for 24 hours. Soaking in milk for the same time period works fine as well. Then we poach in a simple court bouillon, then to ice bath, then press for at least chris windushttps://www.blogger.com/profile/17920306481122010550noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-70715930397703355822010-02-24T16:35:24.923-08:002010-02-24T16:35:24.923-08:00i will have to try that at the next family bbq.
D...i will have to try that at the next family bbq. <br />Do you marinate them? oil them?Grant van Gamerenhttps://www.blogger.com/profile/05296653270527166199noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-61121333816613271742010-02-24T08:59:10.153-08:002010-02-24T08:59:10.153-08:00I third(?) grilling them, there is a little Urugua...I third(?) grilling them, there is a little Uruguayan place in Miami that grills them to perfection. They get crunchy and just a bit burnt, but remain creamy inside.Russell Hews Everetthttps://www.blogger.com/profile/15385453960152411632noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-12361265069816369412010-02-24T07:31:33.773-08:002010-02-24T07:31:33.773-08:00Now I am going to have to try grilling them too......Now I am going to have to try grilling them too...youv'e started a fad!!Ken Bowiehttps://www.blogger.com/profile/05426391340502544013noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-46211216944996077292010-02-24T06:20:59.214-08:002010-02-24T06:20:59.214-08:00thats the way i originally poached them, i've ...thats the way i originally poached them, i've never had grilled sweetbreads now that you mention it and we have one at the cafe... i will try it tomorrow!Grant van Gamerenhttps://www.blogger.com/profile/05296653270527166199noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-80410405012648307322010-02-23T08:29:42.252-08:002010-02-23T08:29:42.252-08:00Gently poaching in water and vinegar and then cook...Gently poaching in water and vinegar and then cooking as you wish seems to work best for me. I prefer them grilled.Peter Mhttps://www.blogger.com/profile/01907758539058786065noreply@blogger.com