What is another name for sweetbreads?

What is the cholesterol count for calves sweetbreads?

3 ounces of calves sweetbreads is 294 mg cholesterol

What part of any animal is sweetbreads?

Sweetbreads are a culinary term referring to the thymus gland or pancreas of certain animals, particularly calves and lambs. They are considered delicacies in various cuisines due to their rich flavor and tender texture. Sweetbreads are often prepared by poaching, sautéing, or frying and can be served in a variety of dishes. Despite the name, they are not related to bread or sweets.

What is the Yiddish word for sweetbreads?

tzuckerbrot

How do you say sweetbreads in spanish?

pan dulce

Are calf's brains called sweetbread?

Only the pancreas or thymus glands are considered sweetbreads. Calf's brains are called cervelle de veau.

What another name for sweat glands?

sudoriferous glandsSweetbreads or ris are culinary names for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread) especially of the calf (ris de veau) and lamb (ris d'agneau) (although beef and pork sweetbreads are also eaten).[1] Various other glands used as food are also called 'sweetbreads', including the parotid gland ("cheek" or "ear" sweetbread), the sublingual glands ("tongue" sweetbreads or "throat bread"), and testicles (cf.Rocky Mountain oyster)or Lamb Fries.[2][3] The "heart" sweetbreads are more spherical in shape, and surrounded symmetrically by the "throat" sweetbreads, which are more cylindrical in shape.One common preparation of sweetbreads involves soaking in salt water, then poaching in milk, after which the outer membrane is removed. Once dried and chilled, they are often breaded and fried. They are also used for stuffing or in pâtés. They are grilled in many Latin American cuisines, such as in the Argentine asado, and served in bread in Turkish cuisine.The word "sweetbread" is first attested in the 16th century, but the etymology of the name is unclear.[4] "Sweet" is perhaps used since the thymus is sweet and rich-tasting, as opposed to savory-tasting muscle flesh.[5] "Bread" may come from brede'roasted meat'[6] or from the Old English brǣd ('flesh' or 'meat').(Wikipedia)

What part of cow is sweetbreads?

Sweetbreads are not a part of the cow, but rather the thymus or pancreas gland of a young calf. They are a delicate, creamy-textured organ meat often considered a delicacy in many cuisines.

Were does sweet bread come from?

Sweetbreads are the thymus glands and pancreas glands of lamb, beef, or pork. There are two different connected parts to the thymus gland, both set in the neck. The "heart" sweetbreads are more spherical in shape, and surrounded symmetrically by the "throat" sweetbreads, which are more cylindrical in shape. Although both are edible, the heart thymus gland is generally favored because of its delicate flavor and texture, and is thus more expensive.

If you order sweetbreads in a restaurant what will you get?

Usually you will get the thymus or pancreas of a young lamb or calf. Rarely pork.

Where could one find exciting recipes using sweetbreads?

If someone were interested in finding exciting recipes using sweetbreads they could try online sources such as All Recipes or turn to the old fashion library and cook books for some of the best dishes.

Why is thymus called sweetbreads?

Why is Dogfish also called Rock Salmon..... its sounds better and sells easier.

Braised Sweetbreads?

Ingredients1 1/2 pounds sweetbreads Calf's1/8 teaspoon ground mace1/2 teaspoon salt1/4 teaspoon black pepper freshly ground2 tablespoons flour3 tablespoons cooking oil flavorless2 tablespoons shallot finely minced1 cup dry sherry1 cup low sodium chicken broth1/2 cup whipping cream2 tablespoons unsalted butterlemon slicePREHEAT OVEN TO 375F.Pat the sweetbreads dry and peel and discard the most obvious membranes without breaking the sweetbreads into small pieces. Mix mace, salt and pepper with flour, and dust the sweetbreads, shaking off the excess. Heat the oil in a heavy, oven-proof frying pan over medium heat on the stove and add the sweetbreads. Cook until they are dark golden on both sides, about 5 minutes per side. Do not crowd the pan or they won't brown. Tilt the pan and pour off any remaining oil and add the shallots, wine and broth and bring to a boil. Cover the skillet and transfer to the oven. Turn temperature to 325F and cook 35 minutes, turning once. Remove pan from oven and use a slotted spoon to transfer the sweetbreads to a platter. Add the cream to the cooking juices and quickly boil the liquid until it starts to become sauce-like, about 10 minutes. Remove from the heat and whisk in the butter. When it's time for dinner, strain the sauce over the sweetbreads; decorate with slices of lemon.