Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How did sweetbreads get their name?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How did sweetbreads get their name?),it will help you,my kids.
I know that they are thymus gland, but Ive been to some great restaurants and no one, or any website has answered this question...
Answer:
Sweetbread is the name of a dish made of the pancreas (belly/stomach/heart sweetbread) or thymus gland (neck/throat/gullet sweetbread) of an animal younger than one year old. These animals are usually lambs or calves.
The two organs have very different biological functions, but look fairly similar and so are considered, for the purpose of cooking, to be comparable. Thymus sweetbreads are slightly longer and more irregular, with pancreas sweetbreads being larger and more rounded.
The term can also refer to the sweetening of bread with honey or sugar.
Sweetbread is highly perishable and is considered a good source of vitamins and minerals.
Sweetbreads are simple to prepare and cook. Preparation is usually by boiling for a time, after which the fatty sinew is removed carefully without breaking up the sweetbreads. Unlike kidneys which require salting and soaking, sweetbread is simply seasoned and fried, with a knob of butter to finish. Often sweetbreads are crumbed, deep fried, and served with a slice of lemon.
A popular French recipe (ris de veau frites) involves calf's sweetbreads, which are first boiled with carrots, celery stalks, shallots, garlic, and aromatic herbs, then taken out and dried before being dipped into wheat flour and fried in a pan with butter. Fried sweetbreads are served with beurre noir poured over them. Sweetbread is also a primary ingredient for many classic rago?t recipes, such as rago?t fin.
In Argentina and Uruguay, sweetbreads (mollejas) are usually used for an asado. In northern Spain, they are cooked as a stew in an earthen casserole.
In Turkey, uykuluk (Turkish for sweetbread) is a popular dish to go with raki. Lamb sweetbreads are favoured in Turkey. The preparation of the meat before cooking is very important as this is a delicate part of the animal. Normally it's boiled for a short time and then immersed in cold water. After that the thin layer of skin should be peeled off. Then it's ready to be cooked. Mostly it's cooked either in a bit of butter or over the grill. Some red pepper, oregano and salt is added to the meat after the first 5 minutes of cooking. Istanbul's Sütlüce quarter is well-known for its restaurants specialised in preparing sweetbreads.
Prized by gourmets throughout the world, sweetbreads are the thymus glands of veal, young beef, lamb and pork. There are two glands--an elongated lobe in the throat and a larger, rounder gland near the heart. These glands are connected by a tube, which is often removed before sweetbreads are marketed. The heart sweetbread is considered the more delectable (and is therefore more expensive) of the two because of its delicate flavor and firmer, creamy-smooth texture. Sweetbreads from milk-fed veal or young calves are considered the best. Those from young lamb are quite good, but beef sweetbreads are tougher and pork sweetbreads (unless from a piglet) have a rather strong flavor. Veal, young calf and beef sweetbreads are available year-round in specialty meat markets, whereas those from lamb and pork must usually be special-ordered. Choose sweetbreads that are white (they become redder as the animal ages), plump and firm. They're very perishable and should be prepared within 24 hours of purchase. Before being cooked, sweetbreads must be soaked in several changes of acidulated water and their outer membrane removed. Some recipes call for the glands to be blanched to firm them, and refrigerated until ready for use.
Sweetbreads can be prepared in a variety of ways including poaching, sautéing and braising. They are also sometimes used in patés and soufflés.
There are two kinds of sweetbreads: stomach sweetbreads (also known as heart or belly sweetbreads), which are an animal's pancreas, and neck (AKA throat or gullet) sweetbreads, an animal's thymus gland. (The animal in question can be a hog or calf or just about any other large mammal, I gather.) They're called sweetbreads for the obvious reason that if you called them thymus glands or whatever you couldn't give the damn things away. The art of euphemism goes back a long way.
Sweetbreads also known as buns, got its name because it is a sweeter dough than a normal standard white bread dough. Sweetbreads normally have a higher amount of sugar and can have milk/milk powder in them. Sweet breads can be eaten plain, with butter on it, jam, or iced.
Sweetbread is, in fact, an English concoction. The Oxford English Dictionary says that the word is "apparently" a combination of "sweet" and "bread." ("Apparently?" Huh?) It goes on to say "the reason for the name is not obvious." That's pretty obvious when you consider that sweetbreads are not particularly sweet and do not resemble bread. So, I'm afraid we've reached a dead end here. The OED cites the first appearance of sweetbread in print in English as 1565. This is from the 1578 The historie of man: "A certaine Glandulous part, called Thimus, which in Calues...is most pleasaunt to be eaten. I suppose we call it the sweete bread."
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Kitty said: Yes.How did sweetbreads get their name?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How did sweetbreads get their name?),it will help you,my kids.
I know that they are thymus gland, but Ive been to some great restaurants and no one, or any website has answered this question...
Answer:
Sweetbread is the name of a dish made of the pancreas (belly/stomach/heart sweetbread) or thymus gland (neck/throat/gullet sweetbread) of an animal younger than one year old. These animals are usually lambs or calves.
The two organs have very different biological functions, but look fairly similar and so are considered, for the purpose of cooking, to be comparable. Thymus sweetbreads are slightly longer and more irregular, with pancreas sweetbreads being larger and more rounded.
The term can also refer to the sweetening of bread with honey or sugar.
Sweetbread is highly perishable and is considered a good source of vitamins and minerals.
Sweetbreads are simple to prepare and cook. Preparation is usually by boiling for a time, after which the fatty sinew is removed carefully without breaking up the sweetbreads. Unlike kidneys which require salting and soaking, sweetbread is simply seasoned and fried, with a knob of butter to finish. Often sweetbreads are crumbed, deep fried, and served with a slice of lemon.
A popular French recipe (ris de veau frites) involves calf's sweetbreads, which are first boiled with carrots, celery stalks, shallots, garlic, and aromatic herbs, then taken out and dried before being dipped into wheat flour and fried in a pan with butter. Fried sweetbreads are served with beurre noir poured over them. Sweetbread is also a primary ingredient for many classic rago?t recipes, such as rago?t fin.
In Argentina and Uruguay, sweetbreads (mollejas) are usually used for an asado. In northern Spain, they are cooked as a stew in an earthen casserole.
In Turkey, uykuluk (Turkish for sweetbread) is a popular dish to go with raki. Lamb sweetbreads are favoured in Turkey. The preparation of the meat before cooking is very important as this is a delicate part of the animal. Normally it's boiled for a short time and then immersed in cold water. After that the thin layer of skin should be peeled off. Then it's ready to be cooked. Mostly it's cooked either in a bit of butter or over the grill. Some red pepper, oregano and salt is added to the meat after the first 5 minutes of cooking. Istanbul's Sütlüce quarter is well-known for its restaurants specialised in preparing sweetbreads.
Prized by gourmets throughout the world, sweetbreads are the thymus glands of veal, young beef, lamb and pork. There are two glands--an elongated lobe in the throat and a larger, rounder gland near the heart. These glands are connected by a tube, which is often removed before sweetbreads are marketed. The heart sweetbread is considered the more delectable (and is therefore more expensive) of the two because of its delicate flavor and firmer, creamy-smooth texture. Sweetbreads from milk-fed veal or young calves are considered the best. Those from young lamb are quite good, but beef sweetbreads are tougher and pork sweetbreads (unless from a piglet) have a rather strong flavor. Veal, young calf and beef sweetbreads are available year-round in specialty meat markets, whereas those from lamb and pork must usually be special-ordered. Choose sweetbreads that are white (they become redder as the animal ages), plump and firm. They're very perishable and should be prepared within 24 hours of purchase. Before being cooked, sweetbreads must be soaked in several changes of acidulated water and their outer membrane removed. Some recipes call for the glands to be blanched to firm them, and refrigerated until ready for use.
Sweetbreads can be prepared in a variety of ways including poaching, sautéing and braising. They are also sometimes used in patés and soufflés.
There are two kinds of sweetbreads: stomach sweetbreads (also known as heart or belly sweetbreads), which are an animal's pancreas, and neck (AKA throat or gullet) sweetbreads, an animal's thymus gland. (The animal in question can be a hog or calf or just about any other large mammal, I gather.) They're called sweetbreads for the obvious reason that if you called them thymus glands or whatever you couldn't give the damn things away. The art of euphemism goes back a long way.
Sweetbreads also known as buns, got its name because it is a sweeter dough than a normal standard white bread dough. Sweetbreads normally have a higher amount of sugar and can have milk/milk powder in them. Sweet breads can be eaten plain, with butter on it, jam, or iced.
Sweetbread is, in fact, an English concoction. The Oxford English Dictionary says that the word is "apparently" a combination of "sweet" and "bread." ("Apparently?" Huh?) It goes on to say "the reason for the name is not obvious." That's pretty obvious when you consider that sweetbreads are not particularly sweet and do not resemble bread. So, I'm afraid we've reached a dead end here. The OED cites the first appearance of sweetbread in print in English as 1565. This is from the 1578 The historie of man: "A certaine Glandulous part, called Thimus, which in Calues...is most pleasaunt to be eaten. I suppose we call it the sweete bread."
correctness,It's Non-profit and only for informational purposes.
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