Do lamb kidneys require their cores to be removed and what is the easiest way to remove them?
I am cooking lamb kidneys by frying them on a pan. If I do not remove the cores of the kidneys, that tissue in the core remains and is hard to chew afterwards.
Is there a way to cook the kidneys with the cores in place so that they become softer? this is because they are not easy to remove.
What is the easiest technique for removing the cores if needed?
Best Answer
The simplest way to remove kidney cores is to cut the kidneys in half (horizontally) then snip the cores out with a pair of sharp scissors. With practice this can be done in two or three quick cuts.
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How do you clean lambs kidneys?
Lamb kidney is an excellent source of protein, iron, and vitamin B12 among other vital nutrients.Are lamb kidneys good for you?
If the butcher hasn't already done so, you need to peel off the outer membrane of the kidneys then cut them in half and snip out the white core. To give the kidneys a milder taste, soak them in cold milk for about half an hour before cooking.How do you prepare a kidney for cooking?
Calves' kidneys or veal kidneys Calves' kidneys (aka veal kidneys) are the Rolls-Royce of kidneys, and they tend to get hoovered up by the smart restaurant trade. They are the most tender and have the best flavour of all.How to clean lamb, goat, or venison kidneys for cooking
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Answer 2
You're asking two questions here. (See Elendil's answer for how to remove the cores.)
Chewy connective tissues can be made tender by slow cooking. You will never be able to soften them up by pan-frying. If you want tender kidneys, and are interested in trying a different cooking method, you could make something like steak and kidney stew. (Disclaimer: I've never actually made steak and kidney stew, so I'm making a few assumptions.)
Answer 3
Put either oil or some butter in the pan. What this does is soften up the cores so they can be eaten. I personally enjoy the cores and don't remove them.
Answer 4
For anyone still interested in this, I soak kidneys overnight in lemon juice (or at least a couple of hours) then drain before cooking. I've never found them to be very chewy myself. Maybe that might help.
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