It sounds like a tasty breakfast treat, doesn’t it? That’s what The Oxford Pocket Dictionary Current English (via Encyclopedia) says. com), a sweetbread is “the thymus gland (or, less often, the pancreas) of an animal, especially when it is used for food.” ” Hmm, not so yummy-sounding. In fact, thymus glands and pancreases sound kind of gross.
As it turns out, sweetbreads may be offal, but theyre far from awful. They are found in young animals, such as lambs, kids (the goat kind), and calves. The type of sweetbreads that restaurant chefs most often use are veal sweetbreads, which come from calves that are fed milk.
While perusing a restaurant menu or grocery store meat counter, you may come across an unfamiliar term – veal sweetmeats. This odd name undoubtedly leaves many questions swirling What exactly are sweetmeats? And do they really contain sweet bread or desserts?
As it turns out, veal sweetmeats offer pleasant surprises to those who dare to try them Read on as we unravel the mysteries surrounding this unique ingredient and why it’s long been savored by gourmands.
Introducing Veal Sweetmeats
Veal sweetmeats go by many names – veal sweetbreads, ris, panicules, and fries just to name a few. But all these terms refer to a particular part of veal anatomy – the thymus gland.
The thymus gland aids young calves in developing immunity by producing white blood cells. As dairy calves mature after 6 to 8 months, this gland is no longer needed and disappears. So sweetmeats can only be harvested from very young, milk-fed veal.
Although called sweetmeats, these glands have a mild, lightly sweet flavor and tender texture when properly prepared. Veal sweetmeats offer an approachable way to savor organ meats from nose-to-tail eating.
Sweetmeat Varieties and Where They Are Found
There are two main types of veal sweetmeats harvested from milk-fed calves:
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Thymus Gland – Also called throat sweetbreads, these come from the calf’s neck region. They have an oblong, flat shape.
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Pancreatic Gland – Also called heart or stomach sweetbreads, these come from around the calf’s heart and stomach. They are rounder in shape.
Thymus glands are much more abundant and commonly eaten than pancreatic glands. Due to their scarcity, pancreatic sweetmeats may cost up to four times more!
Both types of sweetmeats are whitish-pink in color with a very soft, velvety texture. When raw, they are slippery and firm but soften substantially when cooked.
How Veal Sweetmeats Are Prepared and Eaten
Sweetmeats require some advance prep before cooking due to their extremely delicate texture. Here is a rundown of how veal sweetbreads are traditionally prepared:
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Soaking – The glands are soaked several hours or up to a day in cold water or milk to draw out blood. This makes them firmer.
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Blanching – Next, they are blanched or simmered briefly to coagulate the proteins further.
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Peeling – After blanching, the outer membrane is peeled off gently.
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Portioning – Sweetmeats are often cut into 1 to 2 inch chunks or medallions at this stage.
Once prepped, veal sweetmeats take beautifully to almost any cooking method – sautéing, frying, grilling, roasting, or braising. They absorb surrounding flavors readily but also shine all on their own.
Chefs often incorporate sweetmeats into:
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Hearty meat stews and ragus
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Sausage or pâtés
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Elegant plates with savory sauces
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Salads providing luxe, creamy bites
With their neutral taste, sweetmeats pair well with rich, flavorful sauces and can provide an approachable intro to organ meats for the timid.
The Mild, Velvety Flavor and Texture of Sweetmeats
Still seem squeamish about sampling a veal thymus gland? Don’t let perceptions dissuade you – properly prepared veal sweetmeats offer wonderful mild flavor and fork-tender texture.
Here’s an overview of sweetmeats’ eating qualities:
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Mildly Sweet – As the name suggests, veal sweetmeats have a delicate, slightly sweet taste totally unlike their anatomical origin. The taste is subtle with umami undertones.
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Velvety Texture – When cooked, sweetmeats transform from slippery and firm to an incredibly soft, velvety consistency. They are nothing like gristly muscle meats in texture.
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Buttery – Many describe the taste and mouthfeel of veal sweetmeats as similar to butter or foie gras. Smooth and rich.
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Mellow – Unlike other organ meats, sweetmeats are not intensely flavored. The taste is mellow, making them approachable for beginners.
Once you get past preconceived notions and try them, veal sweetmeats offer pleasant surprises for the adventurous eater. Their taste lives up to the name.
Why Chefs and Gourmands Crave Sweetmeats
Unlike most cuts of meat, veal sweetmeats are prized for their delicate texture versus pronounced flavor. Chefs and gourmet diners seek out this melt-in-your-mouth character.
Here’s why sweetmeats are so revered among culinary circles:
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Rarity – Only available in young animals, sweetmeats offer novelty.
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Softness – The tender, velvety consistency is highly appealing.
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Richness – Sweetmeats provide decadent mouthfeel similar to foie gras.
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Adaptability – They absorb surrounding flavors beautifully.
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Approachability – Mild taste allows beginners to enjoy organ meats.
In skilled hands, sweetmeats become the luxurious, soft bites that balance and round out any plate.
It’s no wonder they are beloved by chefs and found at many fine dining establishments. Sweetmeats let skilled cooks show their creativity and finesse.
Price and Availability of Veal Sweetmeats
If you’re eager to get your hands on veal sweetmeats to try, here’s what you need to know about sourcing and cost:
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Specialty Butchers – Your best bet is calling ahead to specialty meat shops and butcher counters at higher-end grocery stores. Not all will carry sweetmeats, but some do.
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Farmers Markets – Occasionally vendors at farmers markets may have access to fresh veal sweetmeats. It never hurts to ask!
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Online Mail Order – Specialty purveyors like D’Artagnan sell packed fresh veal sweetmeats that ship on ice.
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Cost – Due to small size and laborious prep, expect to pay a premium – $15 to $25 per pound is standard retail pricing. However, a little goes a long way.
Seek them out and sweetmeats offer an exciting new culinary adventure minus strong, gamy flavors of other organ meats. A small investment provides many memorable meals.
Cooking Methods and Recipe Ideas
Ready to cook up some sweetmeats? With their delicate texture, quick cooking methods work best. Here are some top preparation suggestions:
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Sautéed – Sear briefly in butter or oil then deglaze the pan to make a fast sauce.
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Fried – Coat in flour, panko or cornmeal and pan fry until crispy.
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Grilled – Oil lightly and grill just 2-3 minutes per side over high heat.
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Roasted – Toss chunks with oil, herbs and roast at 400°F for 8-10 minutes until browned.
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Braised – Simmer gently in flavorful liquid like broth, wine or tomatoes.
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Added to Stew – Dice sweetmeats and add to hearty beef, veal or lamb stews.
For an easy intro, slice sweetmeats and sauté in butter with shallots and sherry then enjoy atop creamy polenta or mashed potatoes. The options are endless!
Are You Ready to Try Sweetmeats?
While the name may seem misleading, veal sweetmeats offer delightful surprises for adventurous eaters. These tender thymus glands have a mild, subtly sweet taste when properly prepared by knowledgeable cooks. Their velvety texture is unrivaled.
Specialty butcher shops and online mail order make sourcing these rare bits more possible. Though expensive, just a few ounces provide many unique new dining experiences.
What will your first sweetmeat dish be? Will you sauté and sauce them classically? Add sweetmeat chunks to a hearty stew? Go bold and bread and fry them?
For the open-minded food lover, veal sweetmeats offer lip-smacking new dimensions and textures to savor. Once you move past perceptions and give them a chance, the flavor and allure of sweetmeats quickly becomes clear.
What do veal sweetbreads taste like?
Sweetbreads can be cooked in numerous ways: sauteed, poached, roasted, grilled, braised, or fried. They can also be used to make stews, sausages, terrines, pâtés, and cold salads and appetizers. Creamy sauces are often used to top sweetbreads in French and Italian cooking, but some recipes call for a lemon sauce to balance out the richness. The Kitchn says, “The outside stays crispy, and they go well with both sweet and sour sauces.” “.
So what do veal sweetbreads taste like? Not at all bready, but they do taste kind of sweet. HuffPost claims, “The texture is smooth and tender, while the flavor is subtle and almost creamy.” They also assert that “…sweetbreads are the least offaly tasting — meaning the least “musty” flavored — of all the organ meats.” If youd like a more specific (if possibly less accurate) description, one commenter on Food52 wrote, “It just came to me that they taste a little like white meat chicken tinged with oyster.”
Veal Sweetbread with Pierre Koffmann | Written in Stone
FAQ
What are sweetmeats made of?
What are sweetmeats organs?
Are sweetbreads always veal?
What is lamb sweetmeats?
What are veal sweetbreads?
Veal sweetbreads, the ones that come from milk-fed calves, are the type of sweetbreads most commonly used by restaurant chefs (via D’Artagnan ). What do veal sweetbreads taste like? Sweetbreads can be cooked in numerous ways: sauteed, poached, roasted, grilled, braised, or fried.
Can veal sweetbread be cooked?
Cooked veal sweetbreads. Veal sweetbreads can be cooked by baking, broiling, stewing, sauteing, or a number of other preparation methods. Before they are cooked into a dish, however, they are first soaked in water or milk and blanched. Soaking may last four to 24 hours and is designed to remove the remaining blood from the organ.
Are veal sweetbreads a cult?
Veal sweetbreads have had a sort of cult following amongst chefs for many years. They have not been so popular with home cooks, however, perhaps due to the lengthy preparation process — they need to be soaked for several hours and then blanched before cooking.
What to eat with veal sweetbread?
This veal sweetbread recipe from Shaun Hill combines rich sweetbreads with a creamy mustard sauce, bringing a welcome kick to the plate with the addition of tangy sauerkraut. While this dish is recommended as a starter, you can double the quantities to serve it as a main course alongside a crisp salad or some steamed carrots and cabbage.