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.

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