"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
>I must have missed this episode on Americas Test Kitchen. What I
> don't want is tough, rubbery, inedible gizzards. Which is how they
> seem to be served everywhere I've tried. I want tender and edible.
>
> I will not mention my projected method so as not to skew your
> suggestions. But I do have a simple plan. And I already have the
> gizzards.
>
> -sw


I always used to simmer them until mostly soft first, then let them dry on
paper towels before flouring and frying.

Cheri