Kidneys are a filter organ, so their natural flavor tends is particularly strong. One easy way to mute that is by soaking the kidneys before cooking. Use milk, buttermilk, or a brine of salt and water (or vinegar and water) to draw out the bitter flavor. No need to leave them overnight — one to two hours is enough.
Make sure the kidneys have been trimmed properly for best results. Any white fat around the exterior should be removed, as well as the shiny membrane that covers each one. Inside each kidney is a white core that must be carved out, either using kitchen shears or a sharp paring knife. Leaving in the connective tissue may cause chewiness depending on your cooking method, so trim thoroughly for the best possible results.
If all of that seems intimidating, you can always ask to have your kidneys trimmed at the butcher counter. However, the best results typically come from kidneys that are prepared and trimmed fully at home.
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May 05, 2023 at 02:20AM
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How To Make Lamb Kidneys Tasty For Even The Most Hesitant ... - Daily Meal
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