This is how it happens.. split the kidney, remove the bulk of the core fat, kinda cube it all to about the same size.. then soak it for a couple of hours.
I did change the water a couple of times, just to speed things up and because I was fidgeting..
The last kidney cookery event was grilling, with no soak, just trimmed sliced and onto the grill it went, which was fine.. I think soaking is cultural superstition, not a necessity.. but I have a pretty large tolerance for mineral tastes.. So I’ll give tradition a go.
I’m thinking steak and kidney pot pie.. So once the soaking is done, it all gets rolled in flour or cornstarch then browned, same with the steak, potatoes onions and all that… the pastry hasn’t been decided on yet..but that’s fine because the meat will freeze till there is a decision…