The kidneys used to be a highly valued raw material and have never been warmed up on the butcher’s shelves for a long time. Today, however, they are often overlooked because almost no one can process them. And that’s a shame! They have a unique consistency and perfect taste.
In addition to their culinary values, the kidneys are also a nutritionally valuable source of protein, iron and vitamins of Group B, especially B12.
Video from Toprecepty.cz with instructions on how to clean the kidneys, see youtube:
Source: YouTube
Don’t eat them often but once in a while they are healthy
“The kidneys are a rich source of a number of substances. However, it is necessary to count on the fact that the body tends to store toxins in these organs, so it is reasonable to consider how much the benefits of their consumption have,” says nutritional advisor Mgr. Martin Jelinek.
Proper preparation is the key to a gentle taste without an unpleasant aroma. First, it is important to clean the kidneys thoroughly – to get rid of fat and urinary ducts. Subsequently, it is good to soak them in milk or acetic water, which will help to remove any bitterness. Then you can finally start cooking them. They can be prepared in many ways – stewed with onion, grilled or as part of cream sauces. They look great everywhere!
Kidneys are popular all over the world
The kidneys have not only a rich history in traditional cuisine, but also wide use in modern gastronomy. In many world cuisines, they are still considered delicacies – for example, in France they are served in fine sauces, in Britain they are part of the famous steak and Kidney Pie, and in Central Europe they often prepare for cream or wine.
If you are looking for a way to include nutritional and tasty ingredients in the diet, the kidneys are definitely worth trying. All you need is the right adjustment and the reward will be a perfectly fine and delicious meat with rich taste.
Source: www.youtube.com, www.kurzyatak.cz, www.offallygoodcooking.com
