How to cook brain

Brain is very soft and porous and is considered a delicacy in many parts of the world. Although eaten far less often in Western nations, beef, calf, pork, and lamb brains are available in many supermarkets. Calf brain usually is recommended most often for use in dishes because of its flavor and texture.

Brain should be a bright pinkish white, plump, firm, and absolutely fresh. Brain that is shriveled and dry should be avoided. It is perishable and should be used the day of purchase.

How to cook brain

Brain should be washed well, then blanched. Although they differ in flavor and texture, brains and sweetbreads are used interchangeably in most recipes.

Serving suggestions

Brain can be poached, fried, baked, or broiled, and is sometimes served as “beurre noir”. This is a sauce that has a clarified butter base that is heated until dark brown. Brain also can be combined with scrambled eggs for a Southern delicacy. One brain usually feeds two people. Brain also may be added to salads or stuffing or served in soups.