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Nose-To-Tail Cooking: A Guide To Cooking Kidneys

Nose-To-Tail Cooking: A Guide To Cooking Kidneys
From Fine Dining Lovers - December 5, 2017

If you are a lover of fine dining we bet you have eaten kidneys at the restaurant at least once in your life. But do you know how to prepare the kidneys at home?

Nose-to-tail dining is at its peak so it is only natural to want to cook offal at home. Here are our tips to get you started cooking kidneys - a true delicacy.

WHAT KIDNEYS SHOULD I CHOOSE?

The kidneys are so-called "red offal". You can cook beef kidneys, for example, but those of veal are the most appreciated. Lamb kidneys are also delicious.

The most important thing is to purchase them fresh and consume them quickly.

HOW TO PREP KIDNEYS FOR COOKING

To obtain beautiful and good kidneys, it is first necessary to dennerve and separate them. Here is how to do it:

-Trim away any excess fat surrounding the kidney

- Remove the outer membrane of the kidney

- Follow the length of the lobe and cut the kidney in half

Disover more about offal

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