Brains are a popular type of offal to cook with. The most popular with chefs is veal - this is due to its’ subtler taste, and mousse-like texture. I...
Brains are a popular type of offal to cook with. The most popular with chefs is veal - this is due to its’ subtler taste, and mousse-like texture. It is a good introduction to offal for foodies who are intrigued to try, as it doesn’t have such a strong flavour.
We believe brains are best served with a sharp sauce, such as ravigote, gribiche or elderberry, as these flavours cut through the richness and texture of the brains. Sharp flavours of vinegar, and berries work well with the flavours of game and offal.
The most simple way to cook brains is to soak them, and peel off the membrane carefully, then they can be fried in butter and olive oil, with a good pinch of seasoning. Alternatively, another popular way to cook with brains is to deep-fry them, a common method in Chinese cooking.
https://www.finefoodspecialist.co.uk/veal-brain?___store=default2271Veal Brains, Frozen, +/-360ghttps://www.finefoodspecialist.co.uk/media/catalog/product/b/r/brain_.jpg13.9513.95GBPInStock/Meat & Poultry/Meat & Poultry/Specialist Veal/Meat & Poultry/Offal342384511234<p>Brains are a popular type of offal to cook with. The most popular with chefs is veal - this is due to its’ subtler taste, and mousse-like texture. It is a good introduction to offal for foodies who are intrigued to try, as it doesn’t have such a strong flavour.</p>
<p>We believe brains are best served with a sharp sauce, such as ravigote, gribiche or elderberry, as these flavours cut through the richness and texture of the brains. Sharp flavours of vinegar, and berries work well with the flavours of game and offal.</p>
<p>The most simple way to cook brains is to soak them, and peel off the membrane carefully, then they can be fried in butter and olive oil, with a good pinch of seasoning. Alternatively, another popular way to cook with brains is to deep-fry them, a common method in Chinese cooking.</p>
<p><span style="font-size: medium;"> </span></p> <p><strong>Origin:</strong> Netherlands</p>
<p><strong>Please note:</strong> The brain may contain traces of hair due to the nature of the product. </p>00https://www.finefoodspecialist.co.uk/media/catalog/product/v/e/veal_brains_new_image_.jpgadd-to-cart
Discover the Exquisite Taste of Duck Foie Gras Entier!
Duck foie gras entier is a true delicacy, prized for its rich, buttery and velvety texture. Its flavour is deeply savoury with subtle hints of sweetness and earthiness that melt luxuriously on the palate. Unlike other foie gras preparations, 'e...
Exquisite Flavour of Halal Lumina Lamb Rack from New Zealand!
Our Lumina lamb racks, sourced directly from the lush pastures of New Zealand, are renowned for their exceptional flavour and tenderness. These lambs are raised in a pure, natural environment, which imparts a unique and delicate taste to...
Delicately Rich and Crispy: Cooked Suckling Pig Confit!
Our cooked suckling pig confit delivers an exceptional balance of tender, melt-in-the-mouth meat and golden, crisp skin. Made from confit suckling pig pressed into a mould, this terrine is slow-cooked at a low temperature for several hours, al...
The Taste of Time: 45-Day Dry-Aged Rubia Gallega Ribeye Steak!
This beef is dry-aged for 45 days from cattle up to 8-12 years, a process that delivers an exceptional depth of flavour unlike any other. Rubia Gallega is a rare and prized breed of cattle indigenous to Galicia, in northwestern Spain. T...
