-=> Quoting Michael Loo to Jim Weller <=-

 JW> the issue seems to be with proteins, not aromatic oils.

 ML> A quick scan of the Internet shows that there is
 ML> general suspicion of the oil as well - though most
 ML> of the sites seem somewhat fringey.

If Steve is reading here these days perhaps he cam weigh in on his
personal experience with corn oil.

On another matter I sure wish sweetbreads were sold locally!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Prepping Veal Sweetbreads
Categories: Info, Veal, Offal
  Servings: 4

    Veal Sweetbreads

These come in two varieties, "throat sweetbreads" (thymus) and
"heart sweetbreads" (pancreas), sometimes called "stomach
sweetbreads". The larger, oval shaped heart sweetbreads are
preferred by fancy restaurants, so it is the elongated shaped throat
sweetbreads we can buy in markets here in Southern California. The
two can be cooked together if both are available, and they taste
pretty much the same.

A typical thymus is 8 inches long, 4 inches wide, 1-1/4 inches thick
and weighs 0.9 pound.

Sweetbreads are a highly superior substitute for beef brains in any
recipe calling for those. Brains are mostly mushy cholesterol and
carry a minute risk of mad cow disease.

Mild, tender sweetbreads in flavorful sauces were once popular all
over North America and most of Europe, but today are served mostly
to connoisseurs in fancy restaurants. They are still popular in
Mediterranean and some other ethnic cuisines and are well worth your
attention

Buying: Ethnic meat markets, particularly those serving Latin
American or Near Eastern communities may have them. You will
generally find only the thymus as the pancreas fetches a higher
price in the restaurant trade.

Buy them well before the expiry date and cook them right after
purchase as organ meats are quite perishable.

Yield: After soaking, par boiling and pressing as shown below, you
will have about 46% of the weight as bought. Recipes almost always
give the weight "as purchased" and expect the weight loss. Yield may
be a little higher if all these steps are not followed.

Prep: The way they're sold around here, sweetbreads are pretty much
ready to go, so step 1 may not be needed.

Trim off any extraneous stringy stuff. Many recipes say to par boil
them about 3 minutes, chill, and remove the external membranes, but
those sold around here are pretty much ready to go with the membrane
already removed.

Soaking is optional, and is only to give the sweetbreads a lighter
color, which I don't consider at all critical. If you do, rinse
them, then soak for about 4 hours in lightly salted water or milk.
Milk is said to get the best results but I've never used it nor
thought it necessary.

If you will be dry cooking (grilling, frying, broiling), you want to
do this initial wet cooking to firm up the sweetbreads. Recipes that
go straight into broth to be cooked may not call for this. Place in
a saucepan with cold water to cover well. Squeeze the juice of 2
lemons into the pot and toss the sliced peels in too. Add 1 T salt.
Bring quickly to a boil, then simmer slowly for about 10 minutes.
Some recipes call for vinegar instead of lemon, and the amount of
lemon may vary.

Chill immediately and thoroughly under cold running water or in ice
water.

Pressing is optional, but it gives the sweetbreads a firmer
consistency so they are easier to slice neatly. Without it they may
be a little spongy. Pat them dry and place on a plate. Place another
plate on top. Put this assembly in the refrigerator and top it with
a large jar of pickles or a similar weight. Let them sit there for 4
hours, or a little more. The ideal pressed thickness is about 3/4
inch.

The sweetbreads are now ready to use in any recipe.

Andrew Grygus


  From: Www.Clovegarden.Com/

MMMMM-------------------------------------------------

Cheers

Jim


... High fructose corn syrup should be treated like lead or arsenic

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