Veal Thymus
About
Veal sweetbreads come from the thymus glands of veal. There are two glands, one is from the elongated lobe found in the throat and the other, a larger, rounder gland near the heart. Sweetbreads from Veal are considered the best, and are available year-round in specialty meat markets.
When choosing sweetbreads, choose the white, plump, and firm ones. Sweetbreads become redder as they mature. They are perishable and should be cooked or prepared within 24 hours of purchase. They can be poached, sauteed, and braised, and are used in making pates and souffles.
Information
Other names: Veal Sweetbreads, Sweetbreads
Translations: Veršiena Thymus, Mânzat Thymus, Teletina Thymus, Bê Thymus, Cielęciny Thymus, Kalfsvlees Thymus, वील Thymus, Bovino Thymus, Телятина ТИМУСА, Μοσχαρίσιο κρέας Thymus, العجول الغدة الصعترية, 송아지 Thymus, Telecí Thymus, Тхымус Телетина, Karne ng usa Thymus, 小牛胸腺, Thymus boví, Teletino Thymus, Teľacie Thymus, Bovine Thymus, עגל Thymus, Kalvkött Thymus, Daging sapi muda Thymus, 仔牛胸腺, Thymus de veau, Kalb Thymus, Kalvekød Thymus, Kalvekjøtt Thymus, Thymus vacuno, Телятина тимус, Vasikanliha Thymus, Телешки тимусови
Physical Description
Colors: White, Pink
Tasting Notes
Mouthfeel: Soft
Food complements: Lemon, Salt, Capers
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
