How to remove the gristly cores of kidneys

The followoing seems to work reasonably for me.

I use a sharp knife rather than scissors.

Been reluctant to answer this because it's not easy to describe but here goes..

I make two cuts. Lie the kidney flat on a board and hold it flat with your hand on top, lightly. Use your knife almost flat and start cutting from the "tubes" side of the kidney, starting just above the centre - so you cut above most of the core; aim for the far edge. Turn the kidney over for the second cut. Start at the equivalent point, just above the centre, but cut at a slightly more downward angle (only slightly). The aim is to finish a bit in from the far edge.

You end up with two decent shaped pieces and a v-shaped bit the cats will kill for. There may be a little bit of the core left but honestly I never notice it when cooked.

That's my way. Some people may find there's too much wastage but it's quick once you get used to it and gives decent shaped results - and happy cats!

And you can quite easily cut off the "shoulders" of the core bit if you think it's worth it. Jane

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