Sweetbreads: to soak or not to soak? does blanching & weighing them really make a difference?
I just came from the farmers market with a package of sweetbreads. 2.75 for the package. They were pretty bloody so I have them soaking in salted water and will let them soak overnight. Then will follow the blanch and weighted down steps. I am so Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude