soaking sweetbreads in ice?

Discussion in 'Recipes' started by katemontreal, May 2, 2006.

  1. katemontreal

    katemontreal

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    Is it necessary to soak sweetbreads in ice for 24 hours before grilling?

    Thoughts?
     
  2. foodpump

    foodpump

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    I was always taught to soak the sweetbreads in cold water, changing the water frequently until it runs clear. Then poach it in a white court-boullion, peel, and press. Grilling works, but dredging it in flour and sauteing in butter is great.
     
  3. crazytatt

    crazytatt

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    Like the post above, was tought the same method, but after all "clensing" is done, do a final soak in cream. And yes, sauteed is the only way to roll on these, IMO.
     
  4. nicko

    nicko Founder of Cheftalk.com Staff Member

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  5. even stephen

    even stephen

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    I can see no real difference in flavor or cooking when not soaked.
    I do wash all organs before cooking though. I agree, cook in heavily
    seasoned basic court bouillon after pulling membrane. I press while
    cooling using 1/2 hotel pan as base, then perferated 1/2 pan with
    sweet breads, then deep 1/2 pan full of beans, water, or wieghts
    above. When chilled and pressed, slice and remove any veins or
    foreign matter. Dust with flour and saute, the crispier the better.
    IMOHO
     
  6. foodpump

    foodpump

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    Soaking removes any traces of blood, which, if left in, discolours the sweetbreads and when congealed (and cooked) leaves a slightly gritty feeling. Soaking is also necessary for marrow as well.