A Step-by-Step How To: Sweetbreads - Part 1
Rinse the sweetbreads under cool water. Place them on a parchment paper lined baking sheet. Pat the sweetbreads dry with a paper towel.
Place the sweetbreads into a pan filled with milk.
Soaking the sweetbreads in milk will remove impurities. For best results, soak them overnight in the refrigerator.
After the sweetbreads have soaked in milk, rinse them in cool water. Place them into a slowly simmering court-bouillon (vegetable and herb stock).
Poach the sweetbreads just until the outside membrane whitens. Remove them from the simmering stock and shock them in ice water to immediately stop cooking.
From the ice water, place them into a large pan in one even layer.
Make sure another smaller pan is available. This pan should fit snugly into the bottom pan.
Place the top pan straight down onto the sweetbreads.
Tie a length of plastic wrap around the two pans.
Tie the pan down tightly. If another person can press the top pan while you tie, the result will be much better.
Tie off the plastic wrap tightly.
Press both sides of the pan to make sure there is no slack in the tie. Alternately, several heavy cans of vegetables can be placed into the top pan to weigh it down. For cooking instructions for sweetbreads, see the pictorial "Sweetbreads - Part 2".