Julia Child's Most Disturbing Recipe

This is Julia Child's braised Sweetbread recipe from Mastering the Art of French cooking Vol. 1 cookbook.

00:00 Intro
01:58 Sweetbread preliminaries
04:47 Braised Sweetbreads
08:46 Brown Mushroom Sauce
12:15 Order Up!

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Mastering the Art of French Cooking Vol 1 & 2:

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[CoRLex-jhvx]

For those wondering: one potential reason this is called sweetbreads is because the thymus is sweeter than regular meat, and bread may actually come from 'brede' meaning roasted meat.

[chrisbuckley]

I LOVE sweet breads. Cinnamon raisin is one of my

[cindiargumaniz]

My Grandmother, who was born in 1908, loved sweetbreads and brains. When I was a kid in the 60s they had little cans of brains at the grocery store. She would scramble them with eggs for breakfast and always tried to get me to try them but I just couldn't. She grew up on a farm in East Texas, the daughter of a share cropper, so absolutely nothing went to waste. Especially when you have 12 kids.

[henryeccleston]

The bouquet in during the fry is meant to soak up butter and infuse it with the flavour of the herbs. The heat wakes the flavour and lightly alters the herbs to soften the more harsh components of the aromatic flavours, and gives it all a decent chance to infuse. That way the flavour is in the oil as well as the liquid components of the dish.

[ionicbiscuit]

My first try of sweetbreads was at a French restaurant many years ago. My dad ordered them. They were dredged in flour and lightly pan-fried until a little golden on the outside. I got a taste and my brain exploded. Tender, creamy, and very mild flavor. I had entree envy all night, they were that good. I order sweetbreads whenever I can, which is rarely, since they are uncommon on menus at best. I have always found that organ meats can be really good if cooked with care, or horrible if cooked carelessly. I draw the line at brains due to mad cow disease and other prion illnesses. (Studied biology...know too much to ignore)

[Sisterfifi]

I used to help my mum prepare sweetbreads. You have to remove all the membrane thus separating the lobes. We used to crumb and fry them, tasted like the most tender baby veal. Sweetbreads are the only ‘variety meat’ aka offal that I can stand. They are highly prized by chefs.

[CleoHarperReturns]

So proud of you for not getting into the mushroom debacle. If it makes you feel any better my Russian ex-mother-in-law forced me to eat her Christmas whole fish in aspic, with a layer of pickled beets and a 1-inch layer of mayo over that. It was called "herring in a fur coat." Honestly, who would have thought the name would be more appetizing than the actual dish?

[sonjao]

I had my first taste of sweetbreads just about 10 years ago now - entirely without knowing what I was eating! I was working at our local KMart before it went out of business, and while on my lunch break one of my coworkers came in and asked if I wanted any of his family's traditional sweetbread recipe. He had brought them in for the holidays, but was upset that no one else was willing to eat them. I felt bad that he was being passed over, so I had some, and they were a delight! They were cooked in some kind of sweet, savory, salty sauce - it reminded me of chicken teriyaki, but so much more tender and creamy in a way I didn't know how to really articulate. I didn't find out what kind of meat it was until years later!

[IngaHicks]

Who doesn't just absolutely love Jaimie 💞??? Entertaining, funny, educational, and needs his own TV show

[theesweetieca]

Will I ever make this? No. Was this the most enjoyable thing I’ve watched this weekend? Yes. Love this show. My 7 month old and I love watching Jamie and Julia ❤

[spikester]

CORNINGWARE cookware can be taken straight from the fridge or freezer to the burner, oven, or microwave. The stoneware interior is entirely non-porous and non-leaching, so there are no issues with cracking or shattering glass lids. The glass lids are oven safe to 500 degrees and can be used in microwaves.

[justinguitarcia]

Offals can be excellent but its best to be introduced to them at the hand of someone who really knows how to cook them, that way you have a metric for their potential. Taking it on yourself, bravo good sir, its a gnarly task. All these foods can be made to be delicious though

[scouseofhorror]

I've heard of sweetbreads but this is the first time I've seen them. Shocked at how big they are! I always imagined them to be a little bigger than a kidney!

[KimS]

Great episode! Takes me back to my childhood:

My old world Italian grandparents would slip us fried brains (dipped in egg and breadcrumbs) and try to convince us it was either a veal or chicken cutlet. While the taste was sort of close, the texture was not and for a long time I thought I hated the meats. Then when I was older and knew what they were giving me, it was a real a-ha moment on how often they had given us them. They weren’t horrible (they have a mild taste) and I’m all for not letting anything go to waste but I can’t get past the texture and I’m not planning on eating them ever ever again. 😂

[aq]

Where have I been? This is the best channel for recipes, bringing Julia to everyday people like me who have avoided her because of the threat of failure, making me fall off my chair laughing and now making me approach the kitchen with reckless abandon! Many thanks to you from a village in Ontario!!

[penelopedreadful]

How sweetly you ask if she wants some sweetbreads and the immediate "No" really got me lol

[aliciaholborn]

I’ve never tried Sweetbreads or Brain. When I saw this video today I thought “you brave young man, you.” But I will take your word that it was good. So enjoy your channel. Looking forward to seeing more. ❤

[paschamcalister]

Loved every second of this! I'd be shocked if your beautiful new 100% ceramic dish can't withstand direct heat from stove top applications. I found that the herb bouquet works better with 'wider holed' cheesecloth, but it's meant to soak up butter so it can extract oils from the herbs and redistribute them once liquid is added to the pan.

[inchaoswetrust]

Actually...in Argentina sweetbreads are a delicacy, and as such, VERY expensive...we just grill it til it's crispy on the outside and creamy on the inside, then a dash of lemon juice and voilá, absolutely delicious

[lauratk]

As a Sicilian, I grew up eating tripe, pigs feet and snails, but I never tried sweetbreads. This is really interesting!