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Broiled Kidneys

Broiled kidneys are seasoned with oil, vinegar, salt, and pepper and cooked over a fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Vinegar and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Broiled Kidneys

Ingredients

Directions

Prepare

  1. Wash and dry the kidneys.

  2. Dip them in a mixture of salad oil or melted butter, vinegar, salt, and pepper.

  3. Skewer the kidneys.

Broil

  1. Broil over a clear fire until they are a clear brown, holding the inside first over the fire.

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. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Kidneys
Form the main body of the dish, cooking to a tender, browned exterior.
Salad oil or melted butter
Adds fat and moisture so the surface browns evenly without drying out.
Vinegar
Adds acidity that brightens the rich flavour of the kidneys.

The step that matters

Broil over a clear fire, inside first. Holding the cut inside toward the fire first sears that side and helps it cook through before the outside chars. Turning too early or too close to the heat can leave the outside burnt and the inside underdone.

“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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