About Brains
Brains are the most delicate and creamy organ meat. They contain no muscle fber at all, so when cooked, they have a texture almost like a very thick sauce. As with all other organ meats, calf brains are generally best, but sheep, lamb, pork, and beef brains can also be used. Brains can be substituted in all recipes calling for sweetbreads, although the two are different organs, and as with sweetbreads, they must be very fresh. Keep refrigerated and cook within 24 hours, for they are very perishable.
Brains shold be compact and white in color with very little blood or discoloration. They should smell clean and fresh, not sour.