Sweetbreads

After blanching and cleaning, sweetbreads can be pressed between plates with a weight on top, refrigerated for up to 24 hours, then sliced and cooked when ready. This pressing step actually improves texture by creating a denser, more uniform consistency that browns better when sautéed.

Raw sweetbreads must be used within 24 hours of purchase. Once blanched and cleaned, they can be stored in an airtight container in the refrigerator for up to 2 days. Fully cooked sweetbreads should be consumed within 1-2 days and are best reheated gently in butter over medium-low heat rather than microwaving.