How To Sous Vide Beef Sweetbreads Times And Temperatures

How to Sous Vide Beef Sweetbreads

For specifics on cooking sweetbreads, check out the Carcuteries Sundays blog or the Ideas in Food blog on this subject.

Because cooking sweetbreads is such a tricky process we recommend reading either Sweetbreads: In search of perfection or Sweetbreads for a detailed description of how they are made.

About Sweetbreads

Sweetbread is a miscellaneous beef cut from the cow's throat (the thymus gland) or the heart or the stomach (pancreas gland). The cut can be taken from a cow but it is most coveted from the young calf. It has a mild taste and is extremely soft. The sweetbread easily absorbs the flavors from different ingredients and sauces.

The sweetbread from the throat is symmetrical in shape while the one from the heart is spherical in shape. You need to clean it well before cooking it. Part of the cleaning requires that you remove a slimy membrane that covers the glands. A technique of removing the membrane is to slowly simmer it and then remove it from the stove when it is barely cooked. Then either with your fingers or a knife, peel away the membrane slowly from the gland. You can also leave it in cold salted water and then parboil it. This way the sweetbread will firm up so you can remove the membrane without trouble.

Sweetbreads are much easier to cook using sous vide as they will rarely turn chewy or tough. Sometime sweetbreads are also added in different types of salads because its crispy texture and soft inside complements the ingredients in the salad.

Typical Cooking Methods for Sweetbreads

Sous Vide, BBQ, andPan Fry

Other Names for Sweetbreads

Ris

Good Substitutes for Sweetbreads

Traditional Dishes for Sweetbreads

Asado (Argentine dish), and stuffing for pates

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What is the Best Sous Vide Sweetbreads Temperatures and Times?

Because cooking sweetbreads is such a tricky process we recommend reading either Sweetbreads: In search of perfection (http://charcuteriesundays.blogspot.com/2010/02/sweetbreads-in-search-of-perfect.html) or Sweetbreads (http://blog.ideasinfood.com/ideas_in_food/2005/11/sweetbreads.html) for a detailed description of how they are made.

• Steak-Like
• Rare: 125°F for Time by Thickness (51.7ºC)
• Medium-Rare: 131°F for Time by Thickness (55.0ºC)
• Medium: 140°F for Time by Thickness (60.0ºC)

Do you have experience cooking sweetbreads? Let us know your thoughts in the comments below!

Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.

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