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What's for dinner?

Dark111

Dark111

FORMER SF SUPPORTER
#2,386
#2,386
Pan-fried sweetbreads in a lemon, garlic & caper sauce. It's a recipe I've tried a few times and it always turns out well.

If you're interested in giving it a try, there's a decent run through for this one on bakingfanatic.wordpress.com. If you're not used to cooking sweetbreads, good tips are to soak them in cold water for a few hours, changing the water part-way through, and peel off the membranes after poaching. If you leave the membranes on, when you fry them the membrane tightens up around the sweetbreads and gives them an overly-firm texture. Enjoy!
 
KM76710

KM76710

Kangaroo Manager
SF Pro
SF Supporter
#2,388
#2,388
Dark111 said:
Pan-fried sweetbreads in a lemon, garlic & caper sauce. It's a recipe I've tried a few times and it always turns out well.

If you're interested in giving it a try, there's a decent run through for this one on bakingfanatic.wordpress.com. If you're not used to cooking sweetbreads, good tips are to soak them in cold water for a few hours, changing the water part-way through, and peel off the membranes after poaching. If you leave the membranes on, when you fry them the membrane tightens up around the sweetbreads and gives them an overly-firm texture. Enjoy!
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Sounds pretty good, I am a fan of organ meats of all kinds. I know I have had sweetbreads but it has been a bit of time past.
 
KM76710

KM76710

Kangaroo Manager
SF Pro
SF Supporter
#2,393
#2,393
MisterBGone said:
They used to taste WAY BETTER in the old days - before the switch to non-trans fatty acids in their oil(s)! - Believe me. . . If I could take a time-machine back to those days; you'd best believe that - that would be one of My First! (stops. . ;))...
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I sometimes wonder if those things were really better or just a fond memory from much earlier and younger days when your whole life laid out before you waiting for you to live it?
 
Lane

Lane

SF Pro
SF Supporter
#2,396
#2,396
Dark111 said:
Pan-fried sweetbreads in a lemon, garlic & caper sauce. It's a recipe I've tried a few times and it always turns out well.

If you're interested in giving it a try, there's a decent run through for this one on bakingfanatic.wordpress.com. If you're not used to cooking sweetbreads, good tips are to soak them in cold water for a few hours, changing the water part-way through, and peel off the membranes after poaching. If you leave the membranes on, when you fry them the membrane tightens up around the sweetbreads and gives them an overly-firm texture. Enjoy!
Click to expand...
🤢 you dont offend easily so I can send this emoji. I remember someone else going into detail about sweetbreads. He was a person invited to an older italian woman's home and honored and sweet breads were a delicacy there.
 
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