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Kidneys

olaola · 2009-07-22 09:13:32

Cooked devilled kidneys last night - they tasted great BUT! The smell of urine/ammonia was very off putting! And I did find it hard to get the white gristle out of the middle, without butchering the kidney. Any tips?

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22-07-2009 10:13am

#1

olaola

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Cooked devilled kidneys last night - they tasted great BUT!

The smell of urine/ammonia was very off putting! And I did find it hard to get the white gristle out of the middle, without butchering the kidney.

Any tips?

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#2 22-07-2009 10:29am
Alun

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Apparently you should soak them in milk beforehand for an hour or two, which not only gets rid of the smell but also tenderizes them a little (you can do the same for the 'stronger' flavoured livers as well).

As for getting the white bit out of the middle, I always have problems with that as well ... a very sharp knife and a steady hand are all I can suggest!

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#3 22-07-2009 11:38am
Minder

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Scissors for snipping out suet is best

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#4 22-07-2009 11:59am
The Hill Billy

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Minder wrote: »

Scissors for snipping out suet is best

+1 (or get your butcher to do it) & a good rinsing.

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