Sweetbread

Sweetbreads, calf milk, Milke ( Swiss ), Midder or Schweser is called kitchen linguistically the thymus of the calf. In adult animals, the forms back to the formation of the immune system serving organ. The the front of the chest sitting, about 250 to 300 grams heavy, almost white fabric part because of its tenderness and delicate taste to the most valued innards.

Sweetbreads has a hint of brain, but slightly firmer texture and is rich in potassium and vitamin C, as well as purines.

To prepare the sweetbreads is watered, hot scalded, freed from skin, bloody and cartilaginous bodies and left under light pressure (eg by a weighted chopping board ) to cool down, which prevents subsequent contraction. It is also common that to let sweetbreads in salt water before further processing about 20 minutes on low heat.

Sweetbreads can be prepared in many ways: Depending on the recipe, it is cooked, steamed, braised, fried in slices, grilled or baked. It is also part of classic stews such as ragout fin.

Since sweetbreads ( 500-600 mg per 100 g) and uric acid contains a lot of purine ( 1200-1500 mg per 100 g), it should be avoided in hyperuricemia and gout.