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Fried Beef's Kidney

Fried beef kidney prepared by cleaning, stewing, seasoning, coating with flour, frying, and making a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Fried Beef's Kidney

Ingredients

Directions

Prepare

  1. Clean all the fat off the kidney and cut it open.

  2. Remove the fiber that runs through it.

Cook and fry

  1. Place the kidney in a stew pan with a little water and salt.

  2. Cook until tender, then season with pepper and more salt if needed.

  3. Coat the kidney in flour and fry in hot lard.

  4. Add a little flour and water to the pan to make gravy.

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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Beef and flour barely smell alike, yet cooks put them together in 10,677 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef kidney
Is the main protein, cooked until tender and then fried.
Flour
Forms a coating that helps the kidney brown when fried and thickens the gravy.
Lard
Conducts heat for frying and gives the coating a crisp, browned surface.

The step that matters

Cook until tender before frying. Kidney is tough and dense, so it must be cooked through and softened in the stew pan first. Frying alone seldom makes it tender, and the flour coating then browns before the inside is ready.

“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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