How To Prepare Brains For Cooking

Because brains are very delicate, always handle them with care; they have a tendency to fall apart. To prepare, soak them for 1.5 to 2 hours in cold water to free them of all traces of blood. Some recipes and palates prefer a very creamy texture for cooked brains, and they can be cooked at this point to achieve this. For less creamy brains, firm them by poaching: Put the brains in a saucepan and cover with water mixed with the juice of 1 lemon or a splash of white vinegar. Bring to a slow simmer and cook for about 10 to 12 minutes for calf brains, 15 for others. Be sure the water does not boil. Drain and rinse carefully with cold water. Like sweetbreads, it is best to place brains between 2 plates and weight them slightly to press out some of the water and firm them. Refrigerate the weighted brains for 1 to 2 hours.

The soft texture and delicate taste of brains makes them adaptable to many recipes. They are often paired with eggs as in the Southern breakfast dish of scrambled eggs and brains. Other regional specialties put fried brains with bacon or even in a sandwich, while more sophisticated dishes pair brains with sweetbreads in ragout and souffles. Allow 1 pound of brains for five servings or 1 set for two servings.