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- Joined Jan 31, 2002
I looked over previous posts on this topic, and didn't find quite what I'm looking for. I guess it's less of a cooking question, and more of a dining question:
How should sweetbreads be done (like temp-wise)?
I once had them as part of a mixed grill, and they were crispy, thin, and more or less well-done. The bacon of the beef world was my impression.
Last night, however, I went to a sexxy french restaurant nearby (graduation ball, woo-hoo!) and ordered the sweetbreads served with a truffle based sauce. I didn't get quite what I expected: they were thick, lumpy, seemed rareish (which, given that its a fairly exotic animal part, unnerved me a bit), had what seemed to be a very soggy breading on them, and were very grainy. Flavour-wise everything was very earthy, and tasty enough, but the texture seemed way off to me. I was expecting crispy. Should I have sent the thing back (boy, I hate to do that), or was I up against some sort of pallate illusion, being that what I had didn't jive with what I though I was about to have?
Cheers,
P
How should sweetbreads be done (like temp-wise)?
I once had them as part of a mixed grill, and they were crispy, thin, and more or less well-done. The bacon of the beef world was my impression.
Last night, however, I went to a sexxy french restaurant nearby (graduation ball, woo-hoo!) and ordered the sweetbreads served with a truffle based sauce. I didn't get quite what I expected: they were thick, lumpy, seemed rareish (which, given that its a fairly exotic animal part, unnerved me a bit), had what seemed to be a very soggy breading on them, and were very grainy. Flavour-wise everything was very earthy, and tasty enough, but the texture seemed way off to me. I was expecting crispy. Should I have sent the thing back (boy, I hate to do that), or was I up against some sort of pallate illusion, being that what I had didn't jive with what I though I was about to have?
Cheers,
P