chefjohnny, 03 Jan 2011, 2:41 am

sounds good. similar to my prep. i still use my trusted TFL recipe: soak in milk brine. white braise. press. portion.

Jonas, 03 Jan 2011, 2:15 am

did mine similar to this: http://blog.ideasinfood.com/ideas_in_food/2005/11/sweetbreads.html
1) soaked in salted water for 24h
2) slow cooked them in water, vinegar, tarragon at 67° C for 40-50min
3) pressed them for 24h
4) finally cut them for filling pasta, added onion, tarragon & white kampot pepper.
cool stuff.

chefjohnny, 02 Jan 2011, 11:18 pm

Nice! I love seeing old school methods/techniques/sauces being used.

Jonas, 02 Jan 2011, 10:01 pm

Yeah sweetbreads! Outstanding texture if done right! Made some for New Years at the restaurant: Packed them in Maultaschen (big ravioli pasta) served in oxtail broth. Old school for sure. They liked it.