Is it just me, or does everyone automatically think of Hannibal Lecter when sweetbreads are mentioned? "I ate his liver with some fava beans and a nice chianti."
Yesterday, in Meat Fabrication class, we had to remove the membrane from veal sweetbreads (affectionately known as the thymus gland) and wrap them tightly in plastic wrap, then in parchment paper. We then poached them in veal stock. Next they were placed in a hotel pan and weighted down with bricks. We placed them in the cooler for use on Monday, when we will remove the wrappings, slice them and pan-fry them. Let me tell you, oh hale and hearty readers, there is no way in H-E-double-toothpicks that Chef will get me to taste THAT.
I think I'll save myself for more "normal" gustatory delights.
P.S.> another 100 on a test! I thought I bombed it - turns out I should trust my instincts after all. Who'd a thunk it?
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1 comment:
I know they look and sound pretty disgusting but they're actually quite good in a creamy sauce.
There was a chef here many years ago who did a great job on them. I haven't had any since he left.
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