Johnny Spero’s Sweetbreads Recipe | SOUS-VIDE Magazine

Name: Johnny Spero’s Sweetbreads Recipe | SOUS-VIDE Magazine
Ingredients: 1 lb. sweetbreads; Water, enough to cover sweetbreads; 1 Tbsp white vinegar; ½ C shio koji; 2 C lamb or beef stock; 4 Tbsp butter

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Chef Johnny Spero of Washington, DC's Reverie shares a simple sweetbread recipe with Sous-Vide.

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Ingredients

1 lb. sweetbreads
Water, enough to cover sweetbreads
1 Tbsp white vinegar
½ C shio koji
2 C lamb or beef stock
4 Tbsp butter

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