Do lamb kidneys require their cores to be removed and what is the easiest
way to remove them?
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?
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