There are two main pitfalls to cooking kidneys. First, they become tough and rubbery if overcooked. Properly cooked, they are pink in the middle and still tender and juicy. Cooking time is very short.

Second, they have a high moisture content, which can interfere with proper sauteing. Make sure the pan is very hot before adding the kidneys, and do not overcrowd the pan. Failure to do this results in kidneys that are boiled in their juices rather than sauteed.

To avoid overcooking when sauteing over high heat, do not try to brown the kidneys too heavily. Brown them only lightly and remove them from the pan when they are still somewhat rare. Set them aside while you deglaze the pan and prepare the sauce. During this time, some juices will be released from the kidneys. Drain this juice and add it to the sauce if desired, or discard it if you feel that the flavor is too strong. Finally, add the kidneys to the sauce and warm them gently. Do not let them simmer long. Serve at once.

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