Sweetbread
From Wikipedia, the free encyclopedia
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[1]. Typically sweetbreads are soaked in salt water, then poached in milk after which an outer membrane is removed. Once dry and chilled, they're often breaded and fried until crisp. It is also popular to use them as a stuffing or in pâtés.
The etymology of the word "sweetbread" is thought to be of Old English origin. "Sweet" is probably used since the thymus and pancreas are sweet and rich tasting, as opposed to savory tasting muscle flesh.[2] In Old English, sweet was written "swete" or "sweete."[3] "Bread" probably comes from the Old English word "bræd," meaning "flesh."[4]. They are grilled in many Latin American cuisines, such as in the Argentine asado, and served in bread in Turkish cuisine.
[edit] References
[edit] See also
[edit] External links
- Food Network Dictionary definition
- Stephanie Izard's Veal Sweetbreads recipe from season 4 of Top Chef on BravoTV
- The Maven's Word of the Day
