Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
The fat and transparent membrane surrounding the kidney enable it to be stored, refrigerated, for short periods of time. When ready to cook, remove and discard them. As with liver, remove only that portion of the membrane covering the amount being cooked, as any remaining kidney will oxidize quickly if peeled.
Kidneys can be sautéed, grilled, or braised.