2006-12-05 15:20:13 · 10 answers · asked by real e 1 in Food & Drink ➔ Cooking & Recipes
No... it's the Thymus gland of a calf.
When prepared properly it's pretty good.
2006-12-05 15:22:16 · answer #1 · answered by lots_of_laughs 6 · 3⤊ 1⤋
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. These animals are usually piglets or calves.
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.
Sweetbread is highly perishable and is considered a good source of vitamins and minerals.
Sweetbreads are simple to prepare and cook. Preparation is usually by boiling for a time, after which the fatty sinew is removed carefully without breaking the sweetbreads up. 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.
A popular French recipe (ris de veau frites) involves calf's sweetbreads, which are first boiled with carrots, celery stalks, shallots, garlic, and aromatic herbs, then taken out and dried before being dipped into wheat flour and fried in a pan with butter. Fried sweetbreads are served with beurre noir poured over them. Sweetbread is also a primary ingredient for many classic ragoût recipes, such as ragoût fin.
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.
In Turkey, uykuluk (Turkish for sweetbread) is a popular dish to go with raki. 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.
2006-12-05 23:23:05 · answer #2 · answered by marklemoore 6 · 3⤊ 3⤋
No, they are the thymus glands from cows and only had them once in a restaurant and was quite tasty. Saw them for sale in the supermarket a couple of weeks ago and for the first time too.
2006-12-06 14:40:39 · answer #3 · answered by COACH 5 · 0⤊ 0⤋
No! Shoes and Lots haven't had any good sweet breads, and I guess you haven't, either. When made correctly, they're actually very tastey, mildly sweet breads, depending on flavor, that can be served or eaten with tea, coffee, or any other hot beverage, or alone at a party with egg nog or even cider.
2006-12-06 00:56:44 · answer #4 · answered by Anonymous · 0⤊ 1⤋
I agree w/Mark & Rainy. They're more less classified as organ meats.
2006-12-05 23:26:48 · answer #5 · answered by Legsology07 3 · 0⤊ 1⤋
NOPE!!! They are really a gland from the neck of cattle..
2006-12-06 00:04:06 · answer #6 · answered by More Lies & More Smoke Screens 6 · 0⤊ 1⤋
yes, but i think it might refer to other organs as well, like kidneys. a butcher could tell you, or any book on dressing out wild game, probably.
2006-12-05 23:24:16 · answer #7 · answered by rainydaydreamr 4 · 0⤊ 3⤋
yuck! I hope not . But you never know
2006-12-06 00:02:22 · answer #8 · answered by Anonymous · 0⤊ 1⤋
only bits of it
2006-12-06 00:28:22 · answer #9 · answered by Anonymous · 0⤊ 2⤋
from what i've heard, yep. not as sweet..or bready as they sound
2006-12-05 23:22:06 · answer #10 · answered by thedeeniebean 2 · 0⤊ 4⤋