Hey folks,
I decided to be brave today and branch out my offal cooking skills… mostly since the local stores didn’t have any fresh liver, I picked up some fresh beef kidneys. I’ve managed to cook hearts, tongues and livers with varying degrees of success but I’ve never tackled kidneys.
Should I cook the kidney much like I would liver? I normally salt & pepper the liver and slowly cook it in bacon fat on a cast iron frying pan. I typically add a bit of garlic in the bacon fat at the start and when both sides of the liver is really dark I add in a measured amount of onions, a decent amount of celery. Some times I add a bit of heat to the dish with dried chilis or cayenne.
Should I give the kidneys the same treatment?
As for the preperation of the kidneys, my google fu has come up with these links:
- https://www.seriouseats.com/recipes/2009/09/nasty-bits-offal-deviled-kidneys-recipe.html
- https://www.livestrong.com/article/510033-how-to-prepare-beef-kidney/
- http://www.mygutsy.com/how-to-prepare-a-kidney/
Distilling these links down, I gather I should:
- remove the membrane
- remove the fat
- cut into reasonably sized pieces
- possibly soak the meat?
Anything thoughts or tips on this?