homerfrizzell Posted September 28, 2012 Share Posted September 28, 2012 Does anyone have a Whole 30 flour-free sweetbreads recipe they'd be willing to share? Link to comment Share on other sites More sharing options...
Renee Lee Posted September 28, 2012 Share Posted September 28, 2012 Homer, why don't you try arrowroot? I haven't tried it with sweetbreads specifically, but it works pretty well with chicken. Link to comment Share on other sites More sharing options...
Quinn Posted September 28, 2012 Share Posted September 28, 2012 Sweetbreads are amazing. Not alot of people in the US know what the are, but I think they are very good. One of the few "exotics" I like....Good tip on the recipee. Link to comment Share on other sites More sharing options...
homerfrizzell Posted September 28, 2012 Author Share Posted September 28, 2012 I haven't tried arrowroot as a coating. I'd always thought of it as something you would add to a gravy to thicken it up. I'll look into it. Thank you. Link to comment Share on other sites More sharing options...
Renee Lee Posted September 28, 2012 Share Posted September 28, 2012 Season it heavily, and I've never gotten it "crispy" but it works! Link to comment Share on other sites More sharing options...
Derval Posted September 29, 2012 Share Posted September 29, 2012 Did you have a look at the recipe I used for my chicken livers? I imagine it'd work for sweetbread too. Link to comment Share on other sites More sharing options...
homerfrizzell Posted September 29, 2012 Author Share Posted September 29, 2012 I had not but just checked it out. Looks delicious - part of my struggle with sweetbreads is the pre-cooking - I haven't mastered the removal of the membrane yet. I'm hoping I can find some sort of simple process that doesn't involve long soak times or multiple poachings. Link to comment Share on other sites More sharing options...
Derval Posted September 29, 2012 Share Posted September 29, 2012 Yeah "membrane" does not exactly whet the appetite! Link to comment Share on other sites More sharing options...
homerfrizzell Posted October 1, 2012 Author Share Posted October 1, 2012 Good morning. Last night we had sweetbreads and oysters. I simmered the sweetbreads for seven minutes then let them cool before removing the membrane - thereafter I rolled them in almond flour with cajun spices and then fried them in ghee. Once you remove the membrane sweetbreads can be treated just like liver. We had the oysters on the half shell - I'm still working on my shucking technique. Link to comment Share on other sites More sharing options...
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