Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Broiled Kidneys
Ingredients
Directions
Prepare
Skin the kidneys and cut them open without severing the halves.
Insert a thin skewer through the kidneys to keep them flat.
Broil
Dip the kidneys in butter and place them cut-side down on a grill.
Broil for 3 minutes, then turn and broil for another 3 minutes.
Serve with maitre d'hotel butter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Mutton + buttertop 16% of all pairsSmell alikemoderateCooked together3,781 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton kidneys
- Main ingredient; the meat that is cooked and served.
- Butter
- Coats the kidneys, adding fat and richness and helping them brown under the heat.
The step that matters
Keeping the kidneys flat while broiling. The skewer holds the cut halves flat so they cook evenly. Without it, the halves curl and the thicker parts stay underdone while the edges overcook.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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