How to cook pork kidneys correctly: step-by-step recipes

What is the product

Pork kidneys are a complete offal, smooth and even in structure. Most people compare them to beans due to their relatively small size. Pork kidneys weigh approximately 150 g. A product that is considered high-quality meat should not have any cracks, cuts, tears, or foreign stains. At the same time, green and yellow spots are the norm: they indicate that the product has not been properly cleaned of the spleen and fluids in the animal’s body.

Good products should have a brown tint: this indicates that the pig was well fed and was completely healthy. If you do acquire buds with yellowish spots, you should immediately clean them at home.

Most experts claim that the kidneys of young animals are much softer and tastier compared to the product obtained from an old pig. Lighter buds indicate that their owner was no more than 1-2 years old at the time of slaughter, darker ones indicate that they either belonged to an old pig or had lain on the counter for more than 24 hours.

a brief description of

Beef kidneys from a young cow are a delicacy with low calorie content (84 kcal per 100 grams). They are distinguished by their large size, special taste and specific aroma.

What do they look like?

The shiny surface of beef kidneys is almost as smooth as that of pork kidneys. The product can weigh from 500 g to 1 kg. There are many grooves on the surface of the bud, so deep that it appears as if it consists of several separate pieces held together.

The color of the bud is dark red, sometimes brownish. The surface is coated in a layer of fat, but this is usually trimmed off before the offal is sold. The buds are also covered with a whitish film. Blood vessels are located both on the surface and inside the beef kidney.

Taste

Beef kidneys do not have the most pleasant taste if the offal is not soaked before cooking. After soaking, they lose their characteristic taste, which appears due to the direct function of the kidneys in the animal’s body.

Properly prepared offal has a delicate structure and a pleasant taste, similar to beef liver.

Smell

Raw buds have a specific, unpleasant odor of urine. The darker the color of the offal, the stronger the aroma.

Positive properties of pork kidneys

We can say with complete confidence that such a product carries many positive properties for the human body. People suffering from kidney disease can safely include the described pork product in their menu: it will help improve their health. This by-product includes B vitamins necessary for the human body, which affect the good functioning of the entire digestive system and the normal functioning of all systems of the human body. In addition, pig kidneys are rich in the following positive substances:

Doctors include this product in the diet of people who have problems with blood formation, the passage of capillaries, stagnation in the blood and the possible presence of blood clots. The substances that make up pork kidneys have a positive effect on blood flow in the body, causing microelements to move faster. In addition, such an amazing offal contains a small amount of calories, so it can be eaten even by people who are on a diet. At the same time, they will be able to get all the necessary substances.

It is not recommended to give such animal products to children under 2 years of age, since it is unknown how their body will react to the substances contained in it. You can add such a product after consulting your doctor to ensure its benefits.

How to select and prepare offal

When preparing various dishes, you should use the kidneys of a young animal. The older the animal, the tougher the buds and the stronger the smell of urea. The color should be light brown. The structure is smooth, without film breaks.

The weight of one kidney should be no more than 200 grams. Also, do not buy offal in a fatty shell, as it hides all the qualities of the product.

Before cooking, the kidneys must be thoroughly soaked. You can soak in several ways:

1. To do this, raw kidneys are cleared of fat and veins and cut into two parts. Then they should be filled with cold water and left to soak for 8 hours. During this time, all the unpleasant smell of urea will completely disappear. The water needs to be changed every 2 hours. After this, we remove the ureters, films, large blood vessels and rinse thoroughly again in cold water;
2. For the second soaking method, you need to use baking soda. The kidneys must be cut into two parts and sprinkled with soda. Leave them for 40 minutes. After this, we wash the offal in cool water. We clean the ureters, films, vessels and rinse thoroughly;
3. Depending on the dish for which the kidneys will be used, you can add a little milk to the soaking water; this will make the offal tender. You can also add brine or vinegar.

Negative characteristics of the product

As most experts assure, today there are no special contraindications. In addition, there have not been any cases of overdose or death from pork kidneys. At the same time, one should not lose sight of a person’s possible intolerance to such a product—an allergy.

In all other situations, kidneys are an absolutely safe and healthy product that contains many different useful substances. Of course, we should not forget that we must still adhere to the norm, since oversaturation with any product can lead to at least an upset stomach.

Baked offal with onions

We prepare the following components for the dish:

• Half a kilo of offal;
• 300 grams of onion;
• Potatoes – 4 pieces;
• 200 ml cream;
• A little salt;
• Spices to taste.

Preparation:

1. Boiled kidneys should be cut into strips;
2. Place the straws in a baking dish and add a small amount of water;
3. Cut the onion into half rings and place the offal on top;
4. Peel the potatoes, wash them and cut them into circles. Place a layer of onions on top;
5. Salt everything, add spices;
6. Fill everything with cream and cover with foil;
7. Preheat the oven to 180 degrees and place the mold with all the ingredients there;
8. Bake everything from an hour to an hour and a half.

Kidney dishes contain a high level of nutrients that are necessary for the normal functioning of the human body. Treats with this product turn out very tasty and aromatic. So don’t be lazy and prepare them at home. Your family will love these dishes the first time!

Helpful information

The product does not have the most pleasant smell, but does not affect its quality. This is the natural “aroma” of the bud. To prevent the product from causing harm, it must be washed well and then soaked in milk.

Kidneys can be used to make both first and second courses; they can be boiled or fried, although in the latter case most of the beneficial substances evaporate. The main rule is that under no circumstances should you combine kidneys with any other offal, as they do not interact well with each other. In general, doctors and chefs advise that absolutely all offal products should always be cooked separately and used in different dishes.

Pork kidneys are a very healthy and high-quality product that will be a good addition to your diet. Most experts recommend that every person consume them at least once every 3 days: this will have a good effect on the functioning of all body systems.

How to store?

To preserve the beneficial properties of beef kidneys and avoid spoilage of the product, it is necessary not to neglect the storage conditions and periods.

Conditions

Fresh buds cannot be stored in a form that has not been cleared of the top layer, so the offal must be immediately washed and removed from films, dense vessels and other inedible parts. You can also immediately cut into small pieces and keep in the refrigerator in a container with cold water.

Term

Fresh buds are stored in the refrigerator for no more than a day or two, so it is better to immediately use the product for cooking.

Can it be frozen?

Kidneys can be stored frozen for up to six months. However, before putting them in the freezer, the offal must be thoroughly washed and cleaned of all excess. After long-term freezing, the taste of beef kidneys will deteriorate a little, but not significantly.

How to cook kidneys correctly

Most people are absolutely sure that pork kidneys are tasteless meat that should be thrown away. The problem is that not everyone knows how to properly cook pork kidneys. The first and main thing to do is to soak them in water, in milk. You need to soak it properly, about 30-50 minutes, to completely remove all the smell and even make the taste a little different.

It is important to endure these 30-50 minutes. If you soak the offal in milk or water for a shorter amount of time, this will not help remove either the smell or the slightly bland taste. Only after this procedure can the product begin to be cut for cooking.

You can cook anything from the kidneys. They can be stewed, boiled, steamed and fried.

Recently, when homemade dishes are increasingly being replaced from our tables by semi-finished products that are easy and quick to prepare, many products are undeservedly forgotten. One such product is pork kidneys.

The benefits and harms of pork kidneys

Let's figure out whether pork kidneys are healthy and whether it makes sense to return dishes made from them to our diet.

When preparing this offal, you need to remember a few little tricks. This product itself has a rather specific smell that can easily spoil even the most exquisite dish. However, if you first soak the kidneys in milk and use a sufficient amount of herbs and spices, you will get a tender, tasty dish. In addition, by eating pork kidney dishes once a week, you can be sure that your body is not at risk of lack of B vitamins, BB, and minerals such as magnesium, potassium, and sulfur. There are also a lot of saturated fatty acids in the kidneys, thanks to which the body renews itself.

However, remember that pork kidneys will only be beneficial if the animal was raised correctly. Kidneys are a filter that cleanses the body of harmful and unnecessary substances. Therefore, if an unscrupulous pork producer used low-quality feed, the pork kidneys may contain a high content of toxic substances.

Calorie content of pork kidneys

The kidneys themselves are not particularly high in calories, about 100 kcal per 100 g. But the finished dish from them usually turns out to be more high in calories due to the use of milk, butter or vegetable oil and other components.

Do you eat beef kidneys?

Once the white film and fat layer have been removed from the surface of the beef kidneys, they are soaked to get rid of the unpleasant odor. After this, you can prepare a wide variety of dishes from the kidneys, where the offal can act as both a main and an additional ingredient.

The most popular dishes with beef kidneys are beef stroganoff, rassolnik, solyanka, and julienne. In addition, the offal can be used as a basis for preparing gravies, fillings for pies and pies, etc.

Removing the smell

1. First of all, wash and dry the kidneys with a paper towel (this will make it easier to work with them). 2. Trim off any excess white fat. 3. Now we get rid of the smell. There are several soaking options for this. Usually, before this, the kidney is cut lengthwise or soaked entirely. You can also slightly cut the surface with a “mesh” so that accumulated aromas are better washed out.

Option 1. Double boiling

• Soak the buds in plain water for 2-12 hours. • Then rinse, add water and bring to a boil over high heat. • Drain the water, add cold water again and boil again.

Option 2: Rinse in vinegar

• Pour 300-400 ml of white vinegar into a bowl and add a heaping tablespoon of salt. Rinse your kidneys until the water becomes cloudy. • Place the bowl under running water and allow the product to “rinse” for about 20 minutes.

Option 3. Soaking in milk

• Fill the kidneys with milk (it perfectly absorbs odors and adds tenderness to the taste) and leave for 1-3 hours. • Then rinse thoroughly. Unfortunately, milk cannot be used after this.

You should not skip the soaking step, because pork kidneys, unlike beef kidneys, almost always have a very unpleasant, pungent odor.

Recipes for delicious dishes for health and figure

So, recipes for dishes with pork kidneys are varied. You can choose any one to suit your taste. Here are some interesting and satisfying recipes.

Pork kidneys in the oven

Wash six buds, soak them and remove all excess. Then cut into strips, place in a mold, add 100 ml of water. Cut three onions into half rings and place on the kidneys. Cut four potatoes into thin slices and place on top. Bake for about an hour. You can add a little tomato sauce if desired.

Salad

Boil the kidneys, chop finely. Chop the onion, parsley and dill. Cut two fresh cucumbers into cubes. Mix everything, add a little garlic, vinegar and salt.

Julienne

Boil the kidneys, cut into thin slices. Stew mushrooms and onions. Place the kidneys in the pots, then the mushrooms and onions. Pour over a sauce made from sour cream, tomato sauce and chopped parsley. Sprinkle with grated cheese. Cook for about fifteen minutes.

Rassolnik

Soak 800 g of kidneys for two hours in cold water. Pour 800 g of beef with water and cook without salt. Then separate from the bones and cut into pieces. Boil the kidneys separately (cook for an hour). Add a glass of barley to the beef broth, after ten minutes add four chopped potatoes, chopped onion and grated carrots. Cook until almost done. At the end, add four chopped pickles, red hot pepper, salt and cook for ten minutes. Add meat and kidneys, a little cucumber pickle and any spices. Cook for three minutes. Then leave in a covered pan for half an hour.

Delicious pork kidney recipes

This product goes well with soy sauce or pickles. Kidneys can be prepared as a separate dish and served with all kinds of cereals, added to soups and pickles, used as an appetizer, or stewed immediately with a side dish. We offer you several recipes for simple but endlessly delicious dishes.

Pork kidneys stewed in sour cream

• 1 kg of kidneys • one medium carrot and onion • 3 cloves of garlic • 3 tbsp. sour cream • 2 tbsp. soy sauce • 50 g butter • 200 ml milk • salt, pepper

1. To prepare the kidneys, you need to first soak them in milk and then “double boil” them. 2. Let the product cool and cut it in any way. 3. Then cut the onion into half rings, the carrots into half circles, chop the garlic and fry it all in oil until soft. 4. Add pork kidneys. Fry until they begin to lightly brown. 5. Make a sauce from sour cream, seasonings and soy sauce and pour it over the prepared dish. Simmer for 20 minutes.

The ideal side dish for stewed kidneys would be buckwheat porridge or potatoes in any of its forms.

Pork kidneys with mushrooms in Lithuanian style

• 400 g of kidneys • 10 g of dried mushrooms • 40 g of onions • 20 g of flour • 50 ml each. vegetable oil and white wine • salt

1. Cut the soaked kidneys into strips and place in a frying pan with already heated oil. 2. Add finely chopped onion and fry until lightly browned. 3. Fill the pan with wine and simmer until tender (10-15 minutes). 4. In another pan, fry the chopped mushrooms. 5. Mix flour with salt, sprinkle on kidneys and stir. 6. Place the prepared kidneys on a dish and sprinkle mushrooms on top.

For beauty, you can put a sprig of parsley on top.

Pork kidneys with vegetables (multi-cooker recipe)

• 600 g of kidneys • 5 large potatoes • 2 fresh cucumbers • 1 large carrot • 1 large onion • 1 clove of garlic • large bunch of parsley (with root) • 2 tbsp. tomato paste and vegetable (preferably olive) oil • 1 glass each of water and sour cream • salt, pepper

1. Cut the soaked kidneys into cubes, sprinkle with salt and pepper and leave for a few minutes. 2. Place them in a slow cooker, sprinkle flour on top and cook for 15 minutes in the “Baking” mode. 3. Mix sour cream, tomato paste and chopped garlic. 4. Pour the resulting sauce into the bowl and simmer for 15 minutes. 5. Finely chop the onion and carrot into a frying pan, chop the parsley root as much as possible and fry in oil for 10 minutes. 6. Then pour it all into a bowl, cut the potatoes and cucumbers into strips, put everything in a slow cooker and simmer for about an hour and a half.

Before serving, garnish the dish with a spoonful of sour cream and chopped parsley.

As you can see, cooking pork kidneys is not as difficult as previously thought. Of course, although this product can be prepared in 20 minutes, it requires preliminary, rather lengthy preparation. But at the end you will receive a most delicate delicacy that can be served on the festive table.

Pork kidneys: benefits of the product, soaking methods, cooking rules

› Livestock › Pigs
There is no unambiguous attitude towards eating offal. For gourmets and connoisseurs of fine and delicious dishes, offal is a real culinary delicacy.

Most people consider them to be second-rate food and include only certain types in their diet, for example, liver and heart. Pork kidneys are a rarely used product. Although in fact, kidneys are very useful.

You can prepare delicious dishes from them. Pork kidneys are especially tender in taste when cooked correctly.

Useful properties of the product

Pig kidneys are a low-calorie by-product (100 kcal per 100 g), containing vitamins, macro- and microelements that are vital for humans. The universal combination of their constituent chemicals, when used regularly, increases immunity and improves hematopoietic function.

The nutritional value:

• Fats - 3.25 g;
• Proteins - 16.46 g;
• Carbohydrates - 0.00 g;
• Water - 80.06 g.

100 g of pork kidneys contain 22% of the daily protein requirement.

To burn calories from eating 100 g of pork kidneys, you need to dance for 25 minutes, run for 8 minutes or sleep for 1 hour and 35 minutes.

The vitamins that make up pork kidneys are represented by fat-soluble (vitamin A) and water-soluble (C, B1, B2, B3 (PP), B5, B6, B9 and B12) groups. 100 g of product contains 353.8% of the daily value of vitamin B12, which helps the development of red blood cells, and 130.5% of the daily value of vitamin B2, which has a positive effect on visual acuity and protects the nervous system from constant stress.

The mineral composition of the product includes alkaline earth metals (Ca, Mg), alkali metals (K, Na, Fe, Zn, Cu, Mn) and minerals (P, Se). The largest percentage of the daily intake in the kidneys is copper (69%), iron (49%) and selenium (345.5%).

The by-product contains 18 amino acids. Of these, leucine (1.477 g per 100 g of product), isoleucine (0.879 g) and valine (0.948 g) are isolated. They are essential amino acids.

Kidneys are a useful product for athletes. Of the three amino acids included in their composition (glycine (1.043 g), arginine (1.011 g) and methionine (0.353 g)), the body independently synthesizes creatine. This is an essential substance for bodybuilders and powerlifters.

The product has no flaws. It is useful to include it in the diet of people who have problems with the circulatory and excretory systems, suffer from thrombophlebitis, and are on a diet. It is not recommended to include it in the menu for children under two years of age.

The occurrence of allergic reactions is observed only in cases of individual intolerance to the product.

From all of the above, we can conclude that kidneys should be included in the diet to boost immunity and improve the functioning of the cardiovascular and digestive systems.

How to choose the right product?

Kidneys belong to the by-products of the first category. Outwardly, they resemble beans. The kidneys of one pig weigh no more than 150 grams. They have a smooth and even surface. The color of a quality product is light brown or brown. The offal of a young pig is light in color, and the offal of an older animal is dark. Those buds that have been lying on the counter for more than a day also darken.

Sometimes, when examining the surface of the product, you may notice green or yellow spots. They are formed as a result of a careless puncture of the spleen and gall bladder when cutting a carcass, but do not in any way affect the quality of the kidneys.

Important! The presence of cuts, cracks, tears and dark spots indicates low quality of the product.

The kidneys are an organ that cleanses the animal’s body of toxic and harmful substances. When purchasing a product on the market, you should pay attention to the quality of the animal’s meat and ask what kind of food the pig ate. Kidneys and meat from unscrupulous suppliers may contain toxic substances.

Products sold in stores and supermarkets are tested for toxicity.

Soaking Pork Kidneys

The reason why such a healthy and inexpensive product is not popular on the home table is hidden in its smell. Indeed, fresh buds smell like urine, and this smell is quite unpleasant.

In addition, when cooking them, there will also be an ammonia stench in the kitchen, so it is better to open a window or turn on the hood.

Also, for preliminary preparation of the product (soaking and boiling), it is recommended to use separate dishes, for example, a pan in which eggs are painted for Easter.

Before soaking, the product should be washed, freed from the fat capsule, films, ureters, capillaries removed, and a cut made in the middle.

Using a sharp knife, you can make a fine mesh on the surface of the product, then odors will be removed even faster.

There are many effective methods for soaking buds, let’s look at the main ones.

Boiling:

• Clean the product and soak in cold water for 2-12 hours depending on the age of the animal.
• Place the product in a saucepan, add cold water and put on high gas, bringing to a boil.
• Drain the water, rinse the offal, add water again and boil again until clean water is formed. If after the second time the water remains dirty, the procedure should be repeated. You can add lemon to the water.

Using Vinegar:

• Prepare the product.
• Pour 1.5-2 cups of vinegar into a kitchen container and add 30 g of salt.
• Rinse the product thoroughly in the prepared solution.
• After the liquid acquires a dark color, place a stream of cold water in the container with the offal.
• Rinse for 20 minutes.

Soaking in milk:

• Pour cleaned and washed offal with warm milk.
• After three hours, pour out the milk and rinse the product with cold water.

Prolonged soaking of buds

Many housewives and people with a keen sense of smell try to achieve a complete absence of unpleasant odor in the product. For them, a long soaking procedure is suitable, which requires a lot of time, but gives an excellent effect.

First option:

1. Clean the offal.
2. Rinse under the tap.
3. Pour in water or warm milk (optional).
4. Soak for four hours, changing water or milk every hour.

Second option:

1. Prepare the offal.
2. Fill with cold water.
3. Leave for 12 hours.
4. Do not change the water.
5. For further processing, use the boiling method described above.

A quick method to get rid of odor

You need to use baking soda and vinegar. Let's consider a step-by-step algorithm of actions:

1. Wash the by-product, clean it, cut it in half, add baking soda in the proportion of 0.5 tsp per 100 grams of product. soda Leave to react for 30 minutes to an hour depending on the age of the animal. The baking soda will begin to foam, eliminating the pungent odor.
2. Next, wash the soda, divide the kidney halves into 3 parts and soak for half an hour in a solution of vinegar and water (a glass of vinegar per 2 liters of water).
3. Boil the offal for 3-5 minutes in a saucepan, immersing it in cold water and bringing to a boil.

Pork kidney dishes

You can prepare first and second courses from the offal using a gas stove or multicooker. An excellent side dish would be mashed potatoes, boiled pasta, and buckwheat porridge.

There are simple recipes for preparing dishes using a minimum of ingredients and more complex recipes.

A simple recipe for making pork kidneys:

1. Fry the washed and soaked offal in a frying pan with plenty of sunflower oil until golden brown. Place the kidney pieces on parchment paper or a paper towel to remove excess fat.
2. Drain the remaining oil from the frying pan and chop the onion. Pour a mixture of vegetable and butter, onions, kidneys and spices to taste into a washed frying pan, add water. Simmer covered for 30 minutes.

You can choose the side dish according to your taste.

Pork kidneys in sour cream

Components:

• pork kidneys – 1 kg;
• vegetables: carrots – 1 pc., onion – 1 pc., garlic – 3 cloves;
• for sauce: 3 tbsp. spoons of sour cream, 2 tbsp. spoons of soy sauce;
• for frying: butter;
• salt, pepper to taste.

Cooking process:

1. Cut the offal prepared for heat treatment into small pieces.
2. Cut the onion into half rings, slice the carrots, crush the garlic. Simmer the vegetables in a frying pan until soft.
3. Add meat products, fry for a few minutes along with vegetables.
4. Mix sour cream with soy sauce, pour into the pan, cover with a lid, simmer for 20 minutes.

Pork kidneys with mushrooms

Ingredients:

• 700 g of kidneys (about 6 pcs.);
• Onion 2 pcs.;
• Carrots – 1 pc.;
• Frozen champignons – 300 g;
• Pickled cucumbers – 2-3 pieces;
• Oil for frying, salt, seasonings, tomato paste to taste

Cooking process:

1. Prepare the offal, wash, soak, cut into medium pieces.
2. Grate the carrots on a coarse grater, cut the onion into small pieces,
3. Cut the cucumbers into strips.
4. Fry the onion in a frying pan until transparent, add carrots, simmer for 5 minutes, add frozen mushrooms. Simmer vegetables covered for 10 minutes
5. Then add the offal, cucumbers, tomato paste, salt, spices, 100 ml of water.
6. Simmer over high heat for 5 minutes.
7. Serve the dish with boiled potatoes or pasta.

Along with the champignons, you can add raw potatoes cut into pieces into the frying pan. Then vegetable stew with pork kidneys will be served on the table.

Rassolnik

Grocery list:

• Meat broth;
• Kidneys – 2 pcs.;
• Potatoes – 3-4 pcs.;
• 1 piece each carrots and onions;
• Pickled cucumbers 3-4 pcs.;
• Greens, bay leaf, salt and spices to taste.

Preparation procedure:

1. Boil the broth, prepare and soak the offal.
2. Grate the cucumbers on a coarse grater, place in a saucepan, pour in a small amount of brine, and simmer covered.
3. Finely chop the onion, grate the carrots, cut the kidneys into small pieces.
4. Fry onions, carrots and kidneys in a frying pan.
5. Place the diced potatoes into the boiling broth. Cook until the potatoes are half cooked.
6. Add vegetables and kidneys, cook until potatoes are fully cooked.
7. Add cucumbers. It is better to add cucumbers gradually, tasting the pickle so as not to over-acidify.
8. Salt, pepper, add herbs
9. Serve with sour cream.

Features of cooking kidneys in a slow cooker

In a slow cooker, cook pork kidneys using the “Stew” mode for 30 minutes.

Cooking process:

1. Prepare the offal, clean, soak, cut into small pieces.
2. Stew onions, carrots, tomato paste.
3. Place the offal in the multicooker bowl, cover with vegetable dressing, add spices.
4. Simmer until done.

Pork kidneys can be cooked in the microwave, oven, or in pots. The main thing is to buy a high-quality offal and soak it properly to get rid of the unpleasant odor.

Pork kidneys: benefits of the product, soaking methods, cooking rules Link to main publication

Source: https://oselhoze.ru/zhivotnovodstvo/svini/pochki-svinye

Beef kidneys 03/29/2016 13:36

Description

Beef kidneys are an offal that is used to make various dishes. Their weight can vary from 500 g to 1 kg. The surface of the kidneys is covered with a large number of deep grooves, so at first glance it seems that they consist of a large number of lobes. The top of the offal is covered with fat, vessels and films, which must be removed.

Calorie content: 86 kcal.

Energy value of the product Beef kidneys:

• Proteins: 15.2 g.
• Fat: 2.8 g.
• Carbohydrates: 1.9 g.

How to select and store

The taste of the final dish is directly related to the quality of beef kidneys, so it is worth knowing the rules for choosing them:

Evaluate the appearance. They must be intact without any damage or various defects.

The color of a high-quality offal should be brown and, most importantly, evenly distributed.

The surface of the buds should be shiny; if it is matte, then you should refuse the purchase.

If you see bruises, then you should not buy kidneys, as this is a sign of old age and improper storage.

It is not recommended to store beef kidneys, so you should cook them immediately. Otherwise, the offal is frozen. The kidneys will be stored in the freezer for 6 months.

Benefits of beef kidneys

The benefits of beef kidneys include the presence of vitamins, minerals and proteins. This offal is low-calorie, so you can eat it without worrying about your figure. It contains a large amount of iron, which improves blood composition, which is important for people with anemia. Beef kidneys contain B vitamins, which improve metabolism and the functioning of the nervous system. This by-product contains selenium, which is a component of many enzymes. This substance also improves the functioning of the thyroid gland.

Beef kidneys contain vitamin A, E, PP and ascorbic acid, as well as calcium, phosphorus, potassium and other minerals. With regular use, you can significantly increase the body's protective functions, improve the functioning of the cardiovascular system and metabolism. This by-product has a positive effect on the activity of the gastrointestinal tract and digestive system in general.

Use in cooking

Beef kidneys may seem completely unappetizing at first glance, but you can prepare real culinary masterpieces from them. The offal can be subjected to heat treatment: stewed, fried, baked. To vary the taste, you can use various additions, for example, alcohol, fermented milk products, vegetables, mushrooms, tomato sauce, etc. You can prepare first and second courses based on beef kidneys. They help diversify roasts and meat dishes, which can be served with different side dishes.

How to deliciously cook beef kidneys

To make a beef kidney dish tasty, you need to know some of the features of this product:

It is important to consider that when cooked, the kidneys acquire an unpleasant taste. Therefore, you cannot combine them with other by-products.

The process must begin with soaking. Then it is worth removing the capsules, ureters and vessels. After this, you need to wash everything thoroughly again.

To cook the kidneys, you first need to fill them with cold water, boil and then drain the water. Then they need to be poured with hot water and cooked until tender over low heat. Please note that if the smell remains after boiling again, the water must be changed again. It is important that salt should be added only after the last change of water, at the end of cooking.

Damage to beef kidneys and contraindications

Beef kidneys can be harmful if you have an individual intolerance to the product. It is worth limiting the consumption of dishes prepared from this offal if you have hypertension, gout, atherosclerosis and glaucoma. People who have chronic diseases of the cardiovascular system should use this product with caution. They contain beef kidneys and a large amount of cholesterol, so if you abuse dishes prepared on their basis, you can provoke the development of problems with blood vessels and the heart.

How long to cook beef kidneys

Before cooking, beef kidneys must be soaked in cold water for 2-3 hours. Then the kidneys need to be brought to a boil twice (each time the water should be changed and the kidneys washed). Pour water over the kidneys for the third time and cook until tender, about 1 hour.

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Benefit for health

Although the composition of beef kidneys is not very different from that of beef liver, they nevertheless have a significantly lower calorie content. Many housewives undeservedly ignore this offal. The reason lies in the specific smell, which is explained by the direct function of the organ. Fortunately, you can get rid of the smell. To do this, it is enough to soak the liver for at least 30 minutes in water before preparing the dish (preferably for two to three hours). The effect will be enhanced if you add a little vinegar. In particularly complex “aromatic” cases, you need to bring the product to a boil several times.

The composition contains water-soluble B vitamins, vitamins A, C, PP and E. Regular consumption leads to strengthening of the immune system and normalization of the cardiovascular system. The concentration of calcium, sodium, phosphorus, iodine and potassium is quite large, so that one serving can replace a multivitamin complex. The product also contains enough iron, although less than in beef liver.

Kidneys are one of the few products containing selenium in free form; the concentration is quite high, 240 mcg per 100 grams of product. This element has a positive effect on the functioning of the thyroid gland, normalizes the production of many hormones, primarily thyrocalcitonin, thyroxine, triiodothyronine. This normalizes the flow of metabolic processes. A diet that includes kidneys protects the body from the development of cancer cells precisely due to its selenium content. Another ability of the element is to cleanse the body of toxins and biological decay products.

Beef kidneys, when consumed regularly, normalize the functioning of the gastrointestinal tract and the entire digestive system. It has a general strengthening effect on the walls of blood vessels, which in turn normalizes the functioning of the cardiovascular system. There is an improvement in regeneration and recovery processes, and the growth process in children and adolescents is accelerated.

The presence of amino acids and various enzymes has a positive effect on the state of the nervous system, ensures the regeneration of myelin fibers and the restoration of nerve cells.

Kidneys are very popular in diets because they are very low in calories. It is enough to replace meat products with dishes made from them to get an identical level of satiety, but at the same time gradually lose several kilograms per week.