Kidney
Description
Kidney, a type of offal or organ meat, comes from various animals, including cows, pigs, and lambs. It is a traditional ingredient in many cuisines and offers a unique flavor and texture when cooked properly. Kidneys are often sold whole or sliced and can be found fresh, frozen, or sometimes canned in various markets.
Common uses
Eaten both as a delicacy and a common ingredient, kidneys are versatile in culinary uses. They can be sautéed, grilled, stewed, or fried and are often included in pies, soups, and as a flavor enhancer for sauces and gravies.
Nutritional value
Calories
Approximately 157 calories per 100 grams (3.5 oz).
Protein
Rich in protein, with about 26 grams per 100 grams (3.5 oz).
Fat
Contains around 3.1 grams of fat per 100 grams (3.5 oz).
Carbohydrates
Low in carbohydrates, with about 0.3 grams per 100 grams (3.5 oz).
Vitamins
Excellent source of vitamins, particularly B12 and riboflavin (B2).
Minerals
High in minerals like iron, selenium, and phosphorus.
Health benefits
Consuming kidney provides numerous health benefits, including support for red blood cell production due to its high iron and vitamin B12 content. It also promotes thyroid health with its selenium content and is a good source of high-quality protein necessary for muscle growth and repair.
Potential risks
As with all organ meats, kidney contains high levels of cholesterol and should be consumed in moderation. People with gout or certain metabolic conditions should limit their intake of kidney due to its purine content, which can exacerbate such conditions.
Common recipes
Kidneys are used in traditional dishes such as steak and kidney pie (UK), deviled kidneys (UK), and rinones al Jerez (Spain). They are also popular in various Asian stir-frys and stews.
Cooking methods
To ensure tenderness, kidneys should be cooked using methods like braising or stewing. Quick cooking methods like sautéing or grilling are also used, but require careful preparation such as trimming and pre-soaking to remove any bitterness.
Pairing with other ingredients
Kidneys pair well with robust flavors such as mustard, onion, wine, and herbs like thyme and rosemary. They also go well with other earthy ingredients like mushrooms and root vegetables.
Summary
Kidney is a nutrient-rich organ meat with a unique taste and texture, integral to many traditional dishes around the world. Whether cooked in a hearty British pie or in a spicy Asian stir-fry, kidneys offer a delectable culinary experience along with substantial health benefits. While there are some considerations to keep in mind, such as cholesterol and purine content, incorporating kidney into your cooking can be a flavorful and nourishing choice.