Dishes from the kidneys - to the housewives for a note

By-products, often disliked by many housewives, are good because they are inexpensive and tasty as a component of snacks and as main dishes.

Dishes from kidneys like pork and beef, dishes that include liver chicken, goose, all kinds of pates and much more that can be invented from giblets - all this can be seen on tables in many houses.

How to buy and store the kidneys.

The main thing to remember is that the by-products are fresh. A weak, not very pleasant smell will immediately warn you of some stale product. The liver should be dense, the kidneys - also dense to the touch and fleshy. It is best to buy these products on the same day that you are going to prepare them. Before you start using them, you need to thoroughly wash the liver and kidneys under a stream of cold water and dry. It is best to soak offal.

For example, before cooking dishes from the kidneys, they are soaked in milk or salted water (for 600 ml of water about a teaspoon of salt) for about two hours.

For cooking dishes from the kidneys, the following are used: lamb, pork and bull (beef).

Lamb buds weigh about 20 - 25 grams each and are usually small in size. As a rule, coated with fat. It is better to choose almost dark brown color. Prepare dishes from the kidneys of this species, making sure that the kidneys do not lose moisture and do not overdry.

Pork kidneys are larger in size than lamb, so they weigh 100-150 grams. The taste is more saturated and denser in structure than the previous ones. Soak these kidneys necessarily, this will soften their taste. Cut in half, you need to detach the middle and cook according to the recipe. Overdry and these kidneys are not recommended.

Bovine kidneys are the largest in size and weigh up to 700 grams. They are also dark brown, like others. This species is distinguished by a sharper smell. Soaking of bovine kidneys is mandatory. When cooking, you need to cut out the core, cut the flesh into pieces and put out. You can add to soups, but it is better to cook as an independent dish because of their sharp odor. This type of kidney requires a long heat treatment.

In order to prepare dishes from the kidneys, a preliminary small preparation of offal is needed. First, the kidney needs to be cleaned of film and fat. To remove the thin film covering the flesh, it is necessary to make an incision in the middle of the kidney from the underside and remove the film from both sides. After this, the kidney is cut into two (along) or four parts (along and across) and the white core is removed. After that you can start cooking.

Pork kidney dishes are quite diverse and popular. Culinary books and pages of culinary sites offer a huge number of such dishes. Kidneys in sauce (wine), kidney in Russian, kidney in sour cream and other recipes are easy to find on the Internet.

Beef kidney dishes : kidney shish kebab with garlic butter.

To prepare this dish for four people you will need: a dozen beef kidneys, 4 tablespoons creamy melted butter, 100 g breadcrumbs (preferably wheaten), 4 slices of bacon, vegetable oil for lubrication and watercress for decoration. For garlic oil will need: 100 g of softened butter, two finely chopped garlic cloves, fresh or dried parsley (tablespoon).

First we prepare butter. Rub oil with garlic and other spices (salt, parsley, pepper). After that, put on a sheet of baking paper and make a cylinder shape and leave to cool.

Halves (quarters) of the kidneys should be oiled and seasoned, wrapped in breading. String on the skewer, along with slices of bacon in the form of rolls. Preheat the grill, grease the grill grill. Fry for about three minutes on each side. When serving butter, cut garlic with mugs, put kidneys on it and decorate with cress-salad.