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Beef-kidney Broiled with Bacon

Broiled beef kidney slices skewered with bacon, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef-kidney Broiled with Bacon

Ingredients

Directions

Prepare

  1. Wash the beef kidney and cut it into small slices, about ¼ inch thick, discarding membranes and fat.

  2. Cut bacon into thin slices, equal in number to the kidney slices.

  3. Alternate kidney and bacon slices on small metal skewers.

Broil and serve

  1. Place the skewers on a buttered double wire gridiron and broil over a hot fire until the bacon is brown.

  2. Dust the skewers with coarse sea salt and black pepper.

  3. Transfer the skewers to a hot dish.

  4. Serve immediately with fresh butter.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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

Beef kidney
Forms the meaty core of the skewers, cooking to a tender, firm bite when broiled quickly.
Bacon
Renders fat as it broils, basting the kidney and browning the outside of the skewers.

The step that matters

Broil until the bacon is brown. Kidney cooks quickly over high heat and becomes tough or rubbery if overcooked. Browning the bacon signals the surface is seared while the interior stays tender.

“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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