Preparing Kidneys

Kidneys are a classic offal ingredient prized in British cooking but can be unpleasant if poorly handled. As Marcus explained, the first step is removing the outer membrane and any hard white core of fat (the suet). Peel the membrane away with your fingers or a small knife. Once cleaned, kidney should be sauteed quickly over high heat and served pink inside. Overcooking turns kidney tough, chalky, and develops a strong, unpleasant ammonia taste. Soak kidneys briefly in milk before cooking to mellow any residual sharpness. Charlie served his kidney nicely pink, which the judges praised. This is nose-to-tail eating at its most rewarding when done right.