Sweetbread
Sweetbreadis aculinary namefor thethymus(also called throat, gullet, or neck sweetbread) orpancreas(also called stomach, belly or heart sweetbread), typically fromcalf(French:ris de veau) orlamb(ris d'agneau).[1][2]Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture. They are often served as an appetizer or a main course and can be accompanied by a variety of sauces and side dishes.
The "heart" sweetbreads are more spherical, while the "throat" sweetbreads are more cylindrical.[3]As the thymus is replaced by fibrous tissue in older animals, only pancreatic sweetbreads come frombeefandpork.[4]Like other edible non-muscle from animal carcasses, sweetbreads may be categorized asoffal,"fancy meat", or "variety meat".[4]: 4,23 Various otherglandsused as food may also sometimes be called "sweetbreads", including theparotid gland( "cheek" or "ear" sweetbread), thesublingual glands( "tongue" sweetbreads or "throat bread" ) as well asovaryandtesticles.[5][6]
Sweetbreads are a part of traditionalFrench cuisine.InHenri-Paul Pellaprat's classicModern French Culinary Art,which was published in English in 1966, he includes six different recipes for sweetbreads, including versions with cream sauce, with ham, presented in pastry cases, andà la Florentine.[7]In the 1961 classic,Mastering the Art of French Cooking: Volume 1,Julia Childand her co-authors also include six recipes for sweetbreads, with variations of cream and mushroom sauces, a versionà l’Italienneincluding ham and mushrooms, and agratinwith Swiss cheese.[8]
In a cookbook published in 1949, American chefJames Beardincluded recipes for sweetbreadsen brochette,broiled sweetbreads, and three variations of sautéed sweetbreads.[9]
Sweetbreads are a component of theCreole cuisineof Louisiana, with recipes included in some of the earliest cookbooks published there. Many restaurants in New Orleans serve sweetbreads.[10][11]
Sweetbread is a common Iranian street food and is often served as a kebab.[12]One common preparation of sweetbreads involvessoaking in salt water,thenpoachingin milk, after which the outer membrane is removed. Once dried and chilled, they are oftenbreadedandfried.[13][14]They are also used for stuffing or inpâtés.They are grilled in manyLatin American cuisines,such as in theArgentineasado,floured and pan-fried in Greece (sheep's thymus is usually used), and served in bread inTurkish cuisine.
The wordsweetbreadis first attested in the 16th century, but theetymologyof the name is unclear.[1]Sweetis perhaps used since the thymus is sweet and rich-tasting, as opposed tosavory-tasting muscle flesh.[15]Breadmay come fromMiddle Englishbrede,meaning "roast meat".[16]
See also
[edit]
- Head cheese,or brawn – typically, meat from the head of a calf or pig
References
[edit]- ^ab"sweetbread".Oxford English Dictionary(Online ed.).Oxford University Press.doi:10.1093/OED/4658000352.(Subscription orparticipating institution membershiprequired.)
- ^Spaull, Susan; Bruce-Gardyne, Lucinda (2003).Leiths Techniques Bible(1st ed.). Bloomsbury. p. 451.ISBN0-7475-6046-3.
- ^EricT (17 May 2012)."What Are Sweetbreads?".culinarylore.Archivedfrom the original on 25 February 2019.Retrieved25 February2019.
- ^abHerbert W. Ockerman; Conly L. Hansen (2000).Animal By-Product Processing & Utilization.pp. 65–66, 271.ISBN1566767776.
- ^W. A. Newman Dorland (1922).The American Illustrated Medical Dictionary.p. 1030 – viaGoogle Books.
- ^The Medical Age.Vol. 11. E. G. Swift. 1893. p. 702.,quoting theBritish Medical Journal
- ^Pellaprat, Henri-Paul(1966).Modern French Culinary Art.World Publishing Company.pp. 636–638.
- ^Child, Julia; Bertholle, Louisette; Beck, Simone (2001).Mastering the Art of French Cooking: Volume 1.Knopf.pp. 408–413.ISBN9785559440798.
- ^Beard, James(1949).The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and Expert, Containing 1217 Recipes and Over 400 Color Pictures.Simon and Schuster.pp. 124–125.
- ^McNulty, Ian (7 January 2016)."Where Y'Eat: New Orleans Chefs Share Their Love Of Sweetbreads".WWNO.New Orleans.Retrieved31 January2024.
- ^Knapp, Gwendolyn (9 December 2015)."A Guide To Sweetbreads, The Most Ragingly Popular Dish in New Orleans: Behold 16 incredible hotspots for sweetbreads in Nola".Eater.New Orleans.Retrieved31 January2024.
- ^"خوشگوشت".Reyhoon.
- ^SweetbreadBBC food
- ^"Sweetbreads",British Food: A History
- ^"Words to the Wise".Take Our Word for It(176): 2. 14 November 2002.Retrieved6 February2012.
- ^"brede".Oxford English Dictionary(Online ed.).Oxford University Press.doi:10.1093/OED/8047453319.(Subscription orparticipating institution membershiprequired.)
 | Thismeat-related article is astub.You can help Wikipedia byexpanding it. |