Bulls testicles

Hello chefsteps

I recently ate at a nose to tail type of restaurant. They served all kinds of different oddities. Some of them were: semen, lams brain, bulls testicles, cod throat and whole pigs head. The one that i liked the most were the testicles. They were covered in some kind of flour and pan fried.

Do anyone of you have any experience in preparing bulls testicles? Do you brine them? If so, how strong is the brine? Do you peel the membrane before or after the brine, or at all?

How long do you cook it? How do you cook it? Waterbath? Blanche them like sweetbreads?

Alot of questions there. Anyways, I want to know EVERYTHING worth knowing about it.

Hope to see some good answers here

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

ahhhhh! Rocky Mountain Oysters, I have eaten them but, don't have a clue as how to cook them. Mine were fried, and great, however, I think a brine and SV with a quick bread and fry at the end would be awesome. Hopefully someone has here has cooked them

ttpoker

I've never eaten this, but I would like to see a rice flour batter with beer and seasoning, ISI w/N2O to whip up it up. Cook sous vide, followed by a flash fry after dipping in the rice flour batter. Seems like a nice way to make a classic yet little eaten dish paired with modernist techniques. Unsure of the temp to cook at, I'd check with a butcher first to find out what the USDA recommended core temp is - and then adjust accordingly.