How To make Sweetbread Casserole
4 tb Butter
2 tb Flour
1 c Chicken stock or stock from
Cooking the sweetbreads 1/2 c Sliced water chestnuts (opt)
1/2 ts Salt
1/2 ts Accent
Dash of pepper 1 ts Minced parsley
1 cn (8oz) sliced mushrooms, and
The juice 2 Eggs, well beaten
1/2 c Cream
1 lb Precooked sweetbreads
1 c Fine breadcrumbs
1/4 c Grated mild cheese
Melt the butter in the top of a double boiler, add the flour, mix carefully, and pour in the stock slowly. Add the vhestnuts, parsley, mushrooms, and seasonings. When the sauce has thickened, beat together the eggs and the cream, pour the sauce into the egg mixture, and return to the double boiler. Stir constantly until thick, mix in the sweetbreads, and pour into a buttered casserole. Mix the breadcrumbs and cheese and sprinkle over the casserole. Bake in a 275 F oven for 15 to 20 minutes. To Prepare Sweetbreads: Soak in cold water for 25 to 30 minutes. Remove the membranes and simmer in water for 15 minutes - to each quart of water add 2 thin slices of lemon and 1 tsp of salt. Cool and use in any recipe calling for sweetbreads. These precooked sweetbreads may be prepared in quantity and frozen. Source: The Home Freezer Book for Better Living : By Zella Boutell From the collection of K. Deck
How To make Sweetbread Casserole's Videos
Just put everything inside the bread and take it to the oven!
INGREDIENTS:
• Bread
• 11 eggs
• Salt
• Paprika
• Black pepper
• Butter
• Ham
• Grated mozzarella cheese
Click on the link below and access other delicious recipes!
Sweetbreads: Sweetbread Recipes
This is sweetbreads! A rather posh dish that is served in the finest restaurants! Sweetbread recipes are not to prevalent here in the states but they are delicious and they can be prepared so many ways! Try this recipe or any sweetbread recipes and I am sure you will fall in love with sweetbreads! You can find the exact recipe for this dish below! Enjoy!
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Ingredients
1 Large skillet with a cover.
1 large bowl for degorging the sweetbreads.
1 large bowl for the sweetbreads ice bath.
2 Baking pans .
1 Large lint free clean towel for pressing of sweetbreads.
1 1/3 to 1 1/2 Lbs sweetbreads.
2 Tbsp. salt for acidulated water.
1/3 Cup lemon juice for acidulated water.
1 Tbsp. lemon juice for the sweetbread sauce.
1/2 Cup dry white wine.
1/2 Cup chicken stock.
1 Can sliced mushrooms equal to 8oz when liquid is drained.
1 Shallot finely minced or diced.
2 Cloves are garlic finely minced.
3 to 4 Ounces of bacon ends and pieces partially trimmed and minced.
2 Tbsp. Unsalted butter.
2 Tbsp. Olive oil.
1 or 2 Tbsp. AP flour to use as a thickener
Freshly ground black pepper to taste.
Poor Man's Court Bouillon
1 Tsp. salt.
1 Tsp. black pepper.
1 Tsp. garlic granules.
1 Tsp. onion powder.
Instructions
Rinse sweetbreads in cold water as first step in cleaning them.
Now put a quart + of water and put into a large bowl.
Add your salt and lemon juice and stir to dissolve the salt.
Add the sweetbreads to the acidulated water and put in refrigerator for 24 hrs.
This process is called degorging the sweetbreads.
The Next Day:
Remove the sweetbreads from the acidulated water and set aside.
Add a quart of cold water to a sauce pot/pan.
Add your salt, black pepper, garlic granules and onion powder to water and stir to create bouillon.
Add sweetbreads to water and bring to boil then quickly reduce to a gentle rolling simmer.
Now poach/blanch the sweetbreads for 15 minutes.
This blanching will help get rid of more impurities.
After the blanching remove sweetbreads and put into a large bowl of ice cold water for 10 minutes.
This is called shocking and the shocking will further remove impurities from the sweetbreads.
Remove sweetbreads from the ice cold water and remove the membranes.
Use your hands and a small knife or scissors to remove membrane gently.
Now take your two baking sheets out.
Put one baking sheet down.
Put lint free dry towel on top of baking sheet.
Add your sweetbreads on top of towel.
If large enough fold over the sweetbreads and if not use another towel to cover sweetbreads.
Now put second baking dish on top of towel and weigh it down with something.
You will need at least 5 to 8 Lbs of weight to press the sweetbreads.
Put sweetbreads in refrigerator for 24 hrs.
The Next Day:
Remove the sweetbreads from your baking dish press.
Add 1 to 2 Tbsp. olive oil to pan and equal amount of butter and melt it down.
Put your sweetbreads into skillet and saute. You want a light sizzle not a heavy high heat one.
Cook sweetbreads one side until nutty brown. Maybe 5 to 6 mins. Each stove is different.
Then turn the sweetbreads over and cook until nutty brown.
Don't forget to add some fresh ground black pepper to each side of cooking sweetbreads.
Remove sweetbreads and set aside.
If there is too much fat in the pan for you remove some if necessary. If more is needed then add.
Now add your bacon, garlic and shallot to the fat in your skillet and saute until starting to brown.
Add your canned mushrooms now and stir all together,.
When the mushrooms have cooked add your All purpose flour to the skillet and stir in well.
Cook the flour in the fat in the pan to cook out the flours flavor. This is a makeshift roux of sorts.
The flour has cooked and there are some more brown bits in the pan deglaze pan with white wine.
Reduce down a little bit and then add your chicken stock.
Now reduce down a bit and add 1 Tbsp. of lemon juice and mix in well.
Reduce the total sauce by 1/3 and then reintroduce the sweetbreads to the skillet.
Cook for 5 or so minutes with cover off or you can simmer for 5 or so with cover on.
Now plate up and enjoy these lovely sweetbreads!
Enjoy!
Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
I Make The Easiest Bread With No Yeast And No Knead
How to make a quick and easy soft bread without yeast, without egg and without butter. And this is a no knead bread recipe ready in minutes. So easy and has simple ingredients that you can find in the pantry. I'm so excited to share this yummy and filling kind of bread to all of you. If you ran out of yeast, then this is the perfect recipe for you.
Here's what you'll need:
1 cup milk (240ml)
1/4 cup olive oil (60ml) or canola oil, sunflower oil or melted butter
3 tbsps sugar (45g)
1 tsp salt (5g)
1 tbsp baking powder (15g)
2 and 1/2 cups all purpose flour (320g)
Note:
--This can be a vegan recipe. You can use any milk you like.
--You can use almond flour instead of all purpose flour for a low carb bread.
--Baking time will depend on your oven's specs. Please adjust accordingly.
Thank you all my Darlings! I hope you'll give this a try. Please let me know and comment down below if you liked this recipe. If there's any recipe you would like me to create or recreate, please let me know. Thank you all so much!
Sending you all POSITIVE VIBES!
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#NoYeastBread #NoEgg #Vegan #NoKnead #NoButter
Frying Pan Bread (No Egg, No Oven, No Knead) Easiest Pan bread (No need to touch the dough)
Frying Pan Bread (No Egg, No Oven, No Knead) Easiest Pan bread (No need to touch the dough)
All-purpose flour 2 1/4 cups (280 g)
Yeast 1 tsp
Salt 1 tsp
Sugar 1 tsp
Lukewarm water 1 cup (250 ml)
Olive oil 1 tbsp
1) Mix the dry ingredients: flour, yeast, sugar, salt
2) Add water and mix
3) Cover and let the dough rise for an hour
4) Grease the pan with olive oil
5) Degas dough by rolling the dough with a spatula
6) Sprinkle with flour and roll a few more times
7) Put the dough in the pan
8) Cover and let the dough rise for 30 minutes
9) Cover and cook over low heat (20-25 min)
10) Turn over and cook for another 5 minutes without the lid
Thank you for watching!
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Ingredients:
- 50 grammes of salt
- 1 liter of water
- 4 sweetbreads
- 3 cloves of garlic
- 3 branches of thyme
- 3 branches of rosemary
- 3 bayleaves
- 3 liters of chicken stock
Enjoy cooking!
Bon Appetit!