How to cook kidney

Kidneys typically used for cooking are beef, veal, lamb, and pork. The shape of the kidney depends on its source. Beef and veal kidneys are multilobed and elongated. In contrast, lamb and pork kidneys have just one lobe that resembles a giant bean. Kidneys from young animals tend to have a more tender texture and more delicate flavor. In addition, young animals’ kidneys are usually pale. Those from older animals are a deep reddish brown.

In selecting kidneys, look for those that are firm and have a glossy, even color without dry spots. Kidneys should be used the day they are purchased, or stored loosely wrapped in the refrigerator for up to 1 day.

How to cook kidney

Remove the white membrane around the kidney by using a pair of scissors to snip the membrane from the core. Then, peel the membrane back with your fingers and remove any excess fat. Kidneys may be soaked in vinegar or lemon water to reduce the strong odor. Pork and large beef kidneys should be soaked in milk or cold salted water for 2 hours to minimize their strong taste.

Serving suggestions

Kidneys are eaten braised, broiled, simmered, or cooked in casseroles, stews, and dishes such as the well-known British dish beefsteak and kidney pie. This dish is also commonly served in areas along the Canadian border in the United States. Nearly every comprehensive cookbook has a recipe for this meat pastry. One calf kidney or two lamb kidneys is considered a serving.