It's not necessary to soak calf or lamb , but it's not a bad idea to salt then, rinse, and dry.
Do not skip the presoaking step before cooking the beef kidneys, or the finished dish may have a strong, unpleasant flavor. If you don't have time to soak the kidneys for two hours, boil the pieces in water for several minutes and drain them thoroughly before cooking.
Trim away white suet fat with a sharp knife and pull off thin silvery membrane surrounding kidneys. Slice kidney in half and use kitchen scissors to snip out fatty core. An easy way to cook lambs kidneys is to pan fry them . Melt some butter in a frying pan until foaming then add kidneys and season with salt and peppe
To reduce the strong flavor, let the cubes soak in cold water with a little added lemon juice, or vinegar, or salted cold water for 2 hours . You can also blanche them in boiled water with added vinegar or lemon juice for 20 minutes. Pat dry, season with pepper and salt, and dredge well with flour.
To give the kidneys a milder taste, soak them in cold milk for about half an hour before cooking . Pan-fry halved or thickly-sliced kidneys, or braise in wine or stock.
Then, you can soak in cold water – one tablespoon lemon juice or vinegar and two teaspoons salt to two cups of water . This is optional and some dissuade soaking. However, it's a nice gesture to temper your own uncertainty in the beginning. Soaking for thirty minutes is good, 15-90 will do.
It's not necessary to soak calf or lamb , but it's not a bad idea to salt then, rinse, and dr