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To Fry Beef Kidney

A dish of sliced beef kidney fried in butter after soaking in cold water, seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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To Fry Beef Kidney

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 ↓

To Fry Beef Kidney

Ingredients

Directions

Prepare

  1. Cut the beef kidney into slices.

  2. Soak the slices in cold water for 1 hour.

Cook and serve

  1. Heat butter in a pan.

  2. Fry the soaked kidney slices until cooked.

  3. Season with pepper and salt before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + peppertop 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
Is the main protein that becomes tender and browned when fried.
Butter
Conducts heat in the pan and adds richness and browning to the kidney surface.

The step that matters

Soak the slices in cold water. Soaking draws out some of the strong, metallic flavor and blood from the kidney, which makes the finished dish milder. Skipping the soak leaves a stronger taste.

“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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