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Kidneys

  • 22-07-2009 9:13am
    #1
    olaola
    Registered Users, Registered Users 2 Posts: 4,140 ✭✭✭


    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?


Comments

  • #2
    Alun
    Registered Users, Registered Users 2 Posts: 21,499 ✭✭✭✭Alun


    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!


  • #3
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    Scissors for snipping out suet is best


  • #4
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,818 ✭✭✭✭The Hill Billy


    Minder wrote: »
    Scissors for snipping out suet is best

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


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