Cooking Beef Kidney
Asked on 27 Jan 2021 by Diana
Hello Lindsey. I hope you are well? I have a question about cooking kidneys. I cooked beef kidneys that I had carefully cut the white muscle from and chopped. I fried them, adding mushrooms and madeira wine and cream, salt and pepper. The sauce and kidneys were delicious in flavour... But tough like rubber. Please can you give me a couple of clues on how to cook kidneys so they are tendre ? Thanks in advance and kind regards Diana
We’re good thanks and hope you are too.
Beef or Ox kidney is not recommended for grilling of frying but is excellent for stewing, braising or can be curried.
Thank you very much for your answer... So quick. Glad you are all well too.
So the answer is either long delicate cooking or perhaps the pressure cooker? If I had continued the cooking in the sauce, would they have become more tender please? Many thanks.
Also, I have developed an intolerance to normal wheat flour, but have found that I can eat spelt flour. I am currently making batches of bread rolls which I am freezing and taking out as and when we as a family eat bread.
I am switching normal wheat flour in my usual recipes for spelt... But I would like to have some more recipes please with Spelt if you can? I recently made croissants and pain au chocolat... And brioche... I see that today you have some little cakes made with flaky pastry... I haven't been brave enough to make that yet! But perhaps I can make it in my kitchenaid and freeze portions?
I have to admit that I have been trying and trying to make bread for probably 3 years now... And its only in the last couple of months that I have finally got it!
My secret? Fresh yeast, mixed with hot water or milk, something sweet, like honey or a little sugar... And then gradually whisk in a few spoonfuls of my flour. Allow to rise. Then pop the rest of the flour and the yeasty mix into the kitchenaid with the dough hook... Mix on slow for a few minutes and then increase the speed until nicely elastic.... Wait for it to double in size, shape and wait again (I have been using the oven with the light on) and when it's ready cook.
Funny, because I am now 54... And over the years have tried many many times to make bread... My family knew my attempts always came out the same! Bricks that could break armoured glass!! I guess we learn through insistance and trying different ways.
Enjoy the rest of your week. Best regards Diana
(am about to eat a buttery hot cross bun - yes I know - bit early, but I just fancied it)
For the kidneys I would use a stock and madeira / wine-based sauce for the long slow cooking the add the cream at the end.
We don’t have any recipes with spelt flour but it sounds like you’ve had great success with your recipe development.
Buttery hot cross bun sounds lovely.
Have a great weekend
Thank you for your lovely reply. Have a good weekend too. Diana x