Bizarre Food #3 Brain
Talk about eating brain food. This new bizarre food that I am going to write about is literally just that—brain.
Apparently, it is so common that you could find the nutritional contents online via calorie counter & Livestrong
Was lamb or sheep brain on a menu that I somehow missed it?
Here’s a breakdown of the types of brains eaten:
Cow brain is firm and full of red veins. The younger variety, calf brains, even more red in color and is preferred. The type of brains that people look for are those of sheep and lamb brains, which are very pale in color and are more tender and delicate.
Caution: Eating brains is a very dangerous game, so make sure that you buy from someone you know and trust. Most importantly, make sure that the animal was alive at the time of slaughter. You wouldn’t want to eat one that came from a dead or diseased animal.
When buying you want ones that are pink, plump and do not have any foul smell. If you see red spots discoloration, do not eat, as there may be something seriously wrong.
Brains are best eaten right away, but can be refrigerated for up to two days. Or you can preserve them with a little bit of salt and acidity.
They are normally eaten stir fried into your dishes with vegetables. It can be also made into a pate. Even cooked like any other type of meat. I imagine you could probably grill it as well.
They are rich in protein, minerals, and vitamins. Not surprisingly, it’s loaded with vitamin B12. I guess if you feel that you’re deficient in Vitamin B12, try having a 3 oz serving of brain to get your day’s worth.
It’s also full of saturated fats and cholesterol, so eating too much may lead to adverse health issues.
