Sweet Breads
Ingredients
Directions
Prepare
Remove sweetbreads from packaging immediately.
Soak in cold water for 1 hour, changing the water 2-3 times.
Cook and cool
Prepare a pot of boiling water with lemon juice or vinegar and coarse sea salt.
Add sweetbreads to the boiling water and cook slowly for 30 minutes.
Drain and plunge sweetbreads into cold water to keep them white and firm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sweetbreads
- Main ingredient; soaking and gentle simmering firm up its delicate texture.
- Lemon juice or vinegar
- Acidity in the poaching water that helps keep the sweetbreads pale.
The step that matters
Plunging into cold water after cooking. Moving the sweetbreads straight into cold water stops residual cooking, which keeps them white and firm rather than grey and rubbery.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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