Watch this video as I make sweetbreads, or “mollejas,” on the ChudBox. Total cook time ~1 hour.
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I soak them in water then compress them before cooking. Never cook them right out of the container.
"In Argentina, there are no thermometers."
Heartbreaking. We should organize a donation drive for them.
T going to go through threads, can u get it in Australia
kidney dont taste like pee if you do it right
The cows udder is also very good.
Sweet breads are delicious. Kidney is good too. You need to try again. You didn’t cook it properly
People should be aware that it's commonly taken from the animal when it's a baby.
You should boil first! They are the bomb!!!
Killing me the way he's saying it lol. Maybe its just in south texas… its moe-yeh-has. Boil, season, throw on pit. Corn tortilla, pico, and salt on top is the way to go. Poppers on the side.. yesssirrrr.
My stepfather always served sweetbreads as an appetizer when BBQing at our pool parties.
moh-yey-hah
Nice. You sound a lot like Jack Black. Just saying 😂
Mollejas have been made in south Texas 956 RGV area for a very long time add some nice seasoning wrapp in foil throw in the embers or just set a side while you cook your other meats when your done take them out of the foil add your favorite seasoning again add to direct heat till you get that crust you like and then enjoy trust me. Mexicans been doing this for a lot of years we love them. some pico de gallo and a warm flour tortilla or corn add some lime and forget it you'll want it in every cook out you do.
Like I used to tell my English teacher- no thanks' I'll take a zero for the day lol…
But each to their own…..
Sweet Breads have been an open secret in Fine Dining for a long time. Not too many places serve it these days. Pretty much traditional French restaurants. A lot of that connective tissue around it gets cleaned up and then it's pressed. "Traditional" is to saute them and serve with a sauce. I'll have to give this a try sometime. There is not much else on a cow that I prefer to have.
It’s pronounced MO-JEH-HAAS
Fight me.
Argentina gets more out of open flame parilla than any American would believe. No smokers anywhere. Expanded metal grates raised and lowered with a chain. Cook meat for hours, without drying out the meat. The grilling is on a massive masonry fireplace, 15 feet wide and 15 feet tall chimney. No green eggs anywhere. Wines all over. Dinnertime at 8 lasts for hours. Their ways are far better.
I love them. The texture can be improved by giving them a very quick blanching and then pressing them down with a weight for a while
Loved the part your daughter asks for some. My little 3 years olds name is Emma too and she is a copy of yours. Found that to be the topping on allready a great vid.
Ive heard that Policy Genius was owned by Black Rock and uses the money that it makes from gathering peoples information to feed algorithms so that they can stay ahead of the public and buy all of the real estate and eventually inflate pricing so high that nobody can afford it. Just saying.