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Fried Sweetbreads

Fried sweetbreads are blanched, stewed, floured, egged, breadcrumbed, and fried, served with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Clove and parsley match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 6,768 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Fried Sweetbreads

Ingredients

Directions

Prepare

  1. Blanch the sweetbread in boiling water.

  2. Stew the sweetbread in stock with the onion until tender.

  3. Press the sweetbread to remove excess moisture.

Coat and fry

  1. Dip the sweetbread in seasoned flour, then coat with beaten egg and breadcrumbs.

  2. Fry in deep oil until golden brown.

Serve

  1. Serve on fancy paper with fried parsley.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Clove + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together12,671 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweetbread
Is the main protein; blanching and stewing make it tender before frying.
Egg
Binds the seasoned flour to the breadcrumbs so the coating adheres during frying.
Breadcrumbs
Form a crisp, golden outer crust when fried.
Seasoned flour
Gives the egg a dry surface to cling to and helps the coating brown.

The step that matters

Press the sweetbread to remove excess moisture. Surface water left on the sweetbread turns to steam in hot oil and pushes the coating off, so the crust can fail to stick and brown evenly.

Swap the onion

How well each one fits the dish's main ingredients (clove, flour, egg, parsley):

  1. Shallotfits better
  2. Arrowrootfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against clove, flour, egg, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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