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Sweetbreads
Sweetbreads or ris are culinary names for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread), especially of calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork.[1] Various other glands used as food may also be called "sweetbreads," including the parotid gland ("cheek" or "ear" sweetbread), the sublingual glands ("tongue" sweetbreads or "throat bread"), and testicles (cf. Rocky Mountain oyster, prairie oyster, or lamb fries). The "heart" sweetbreads are more spherical in shape, and surrounded symmetrically by the "throat" sweetbreads, which are more cylindrical in shape.
Sweetbreads Pairs With:
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Did you know there are 49 food flavor pairings in my database for Sweetbreads available. What you are seeing above is a random list of 30 items which pair with Sweetbreads.
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Sweetbreads Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Sweetbreads have a mild and slightly sweet flavor. |
| Texture | Firmness | Sweetbreads have a tender and delicate texture. |
| Nutritional Value | Macronutrients | Sweetbreads are a good source of high-quality protein. |
| Micronutrients | Sweetbreads contain various essential vitamins and minerals such as iron and zinc. | |
| Color | Natural Pigments | Sweetbreads have a pale pink color when raw and turn golden brown when cooked. |
| Aroma | Volatile Compounds | Sweetbreads have a subtle aroma that is enhanced when cooked. |
| Cooking Behavior | Heat Conductivity | Sweetbreads cook quickly due to their delicate texture. |
| Water Retention | Sweetbreads can become dry if overcooked. |
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