Final answer:
The statement about sweetbreads being soaked and blanched to remove impurities and fat is true. The soaking and blanching process improves flavor, appearance, and texture, and facilitates the removal of fat and sinew.
Step-by-step explanation:
The statement that sweetbreads are soaked and blanched to remove impurities and fat is true.
Sweetbreads, which come from the thymus gland and pancreas of animals such as calves and lambs, are considered a delicacy. The preparatory process involves several steps to ensure they are clean and palatable. Initially, sweetbreads are soaked in cold water, which serves to remove blood and other impurities, resulting in a milder flavor and whiter appearance. The soaking may last for several hours or overnight. Once soaked, the sweetbreads are often blanched by boiling them briefly in water or milk. Blanched might sound like an intensive process but it is necessary for firming up the texture and making it easier to remove any remaining fat or sinew. After blanching, they are immediately transferred to a bowl of ice water to halt the cooking process and to set their delicate texture. Following this, sweetbreads are typically trimmed and pressed before they are finally cooked to perfection using various methods such as frying, grilling, or roasting.