Beef kidneys cooked for 4 hours at 130F/54C. I like grilled or fried kidneys, but it is a food I want to be sure is cooked. If I start with raw kidneys it is so easy to go beyond cooked to rubber. By starting with cooked kidneys I can fry them very hot and take them out when they look good on the outside.
These were dredged in flour before frying.
Interesting! I’ve always wanted to try kidneys, but haven’t due to lack of availability and courage. Can you describe how they taste, in comparison to say, liver?
I would not compare the flavor to liver. It is its own flavor and texture. If you want to try them, start with a basic beef stew where kidneys replace some of the beef.
I find them delicious on their own.
