Brains

Brains

By
From
Encyclopedia of Food and Cookery

Lamb and calf brains are considered a delicacy. They are very perishable and should be used as soon as possible after buying. Allow one set of lamb brains per person, or one set of calf brains for 2 people. If buying frozen brains, make sure they are completely frozen. Unlike most other frozen foods, brains are best thawed quickly by plunging them into hot water.

Basic preparation: Soak brains in lightly salted cold water for 2 hours, changing the water every 30 minutes. Drain them, carefully peel off the membrane with a sharp knife (more difficult when brains have been frozen), and soak in tepid water to remove any blood. Place brains in a saucepan and cover with water, add salt and a little lemon juice or white vinegar. Bring just to simmering point and simmer over very gentle heat for 15 minutes for lamb brains, 20 minutes for calf brains. Allow to cool in liquid, then drain and dry on paper towels. Brains are now ready for use as directed in recipe.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Note

  • If not using brains immediately, do not drain from cooking liquid; cover and then keep in refrigerator for up to 24 hours.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again