Posted: 1/21/2017 8:59:21 PM EDT
| Who here cooks with this delectable organ meat? Any tips on buying it and freezing it? For some reason it's harder to find these days than I remember and I have a few recipes from Antoine's requiring it, (Maison D'Or sauce for one) and the apparent rarity of it makes me want it all the more. |
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I usually find it in the packaged meats section of my grocer, right by the ham, neckbones, shank, and tripe. It is usually vacuum sealed.
The ones I bought smelled horrible and I didn't cook them. I understand there is a process to killing the smell prior to searing, but it didn't work for me. I came here for advice, but I don't think many folks actually cook it. I have never ordered it in a restaurant, so I don't know what to expect. |
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I would caramelize some onions.
Add garlic, sweetbreads and chicken broth to cover in a covered ovenproof container. Cook in oven at 320 degrees F for four hours. Let cool. Empty contents into the garbage grinder and process with running water until all down the drain. This is why I'm not a professional cook because there are some things I will not eat. |
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Quoted:
I would caramelize some onions. Add garlic, sweetbreads and chicken broth to cover in a covered ovenproof container. Cook in oven at 320 degrees F for four hours. Let cool. Empty contents into the garbage grinder and process with running water until all down the drain. This is why I'm not a professional cook because there are some things I will not eat. Yeah, that is exactly how I did it the first time. |