Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

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?

share|improve this question

3 Answers 3

up vote 6 down vote accepted

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.

share|improve this answer
2  
This Youtube video illustrates it. I'm sure there are others, too. –  JoeFish Aug 21 '13 at 14:15
    
@JoeFish, super video link! :) –  Vass Aug 22 '13 at 13:59

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.

share|improve this answer
1  
OP said they're frying, so they already have oil or butter in the pan. –  Peter Taylor Aug 21 '13 at 11:25
1  
Not necessarily, when you fry bacon do you put oil in the bottom? No, they create their own juices. –  Young Guilo Aug 21 '13 at 11:26
    
@YoungGuilo, the cores still come out chewy and tough like tendon meat. how long should they cook for / what heat level / how much height of oil or butter in the pan (eg. 0.25 or 1cm) ? –  Vass Aug 22 '13 at 13:57
    
@Vass What type of stove do you have? –  Young Guilo Aug 23 '13 at 11:16
1  
@Vass cook the kidneys for about 15 minutes on level 6. –  Young Guilo Aug 25 '13 at 3:07

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.)

share|improve this answer
    
so they can be treated like beef that need a long medium heat in a simmer? –  Vass Sep 11 '13 at 13:22
    
Like I said, I've never actually tried it. That's the only way I know of to cook them that could make them more tender, though. –  Bob Sep 11 '13 at 21:10

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.