Kidney (food) explained

The kidneys of animals are a commonly consumed offal.^[1] The kidneys can be grilled, sautéed, roasted or braised. They can be used in cooking meat casseroles, stews or pies.^[2] Typically used in cooking are beef, veal, lamb and pork kidneys.^{[3] [4]} Chicken kidneys are used in cooking, too,^{[5] [6]} but fowl kidneys are very small and generally not collected to be used in food separately. Veal kidneys are preferred among cooks.^[7] The kidneys of small animals are grilled or fried, and the kidneys of larger ones are usually stewed.^[8]

The kidneys are intended to be stored in the refrigerator for no longer than one day, but they also can be frozen. Defrosted kidneys are meant to be used as soon as possible.^[9] During grilling or frying, kidneys can be overcooked, because they easily dry out.^[10] There are different recipes for cooking kidneys including recipes with such ingredients as potatoes, onions, tomatoes, shallot, mushrooms or with other meat.^[11]

Kidneys are a good source of proteins, vitamin A, riboflavin (vitamin B₂ vitamer), niacin (vitamin B₃ vitamer), vitamin B₁₂, iron, phosphorus and zinc. Kidneys, along with liver, contain the most riboflavin compared to other offals and meat. Lamb and beef kidneys contain folate (vitamin B₉ vitamer).^{[12] [13]} Kidneys also contain small amounts of vitamin C. They are low-fat food, but they contain high amounts of cholesterol.

History

The kidneys had been used in cooking from ancient times. There is an evidence of cooked kidneys in ancient Egypt.^[14] Egyptians supplied tombs of the dead with everything that dead people would need afterlife.^[15] The food was found in tombs, too, including cooked kidneys.^[16] The poor people usually ate bread and boiled vegetables, while the wealthy people might eat food of animal origin two or three times a day. Cooked kidneys were found in the Saqqara tomb of female noble among other dishes.

See also

• Steak and kidney pie
• Mixed grill
• Skirts and kidneys
• Devilled kidneys

Notes and References

1. Book: Danforth, Adam . Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering . 2014-03-11 . Storey Publishing . 978-1-61212-182-6 . 93 . en.
2. Book: Toldra, Fidel . Lawrie's Meat Science . 2022-08-26 . Woodhead Publishing . 978-0-323-98453-9 . 710 . en.
3. Book: Company . Experts from Dole Food Experts from Dole Food . Encyclopedia of Foods: A Guide to Healthy Nutrition . Clinic . Experts from The Mayo Experts from The Mayo . H . Experts from UCLA Center for Experts from UCLA Center for . 2002-01-13 . Elsevier . 978-0-08-053087-1 . 308 . en.
4. Book: Cosentino . Chris . Offal Good: Cooking from the Heart, with Guts: A Cookbook . Turkell . Michael Harlan . 2017-08-29 . Clarkson Potter/Ten Speed . 978-0-7704-3513-4 . 52–54 . en.
5. Book: Woods, Sarah . Desi Kitchen . 2023-02-16 . Random House . 978-0-241-53776-3 . en.
6. Web site: 2021-05-04 . Archaeology of Meat - kidney (chicken) . 2023-07-17 . Chef's Mandala . en.
7. Book: Westmoreland, Susan . The Good Housekeeping Cookbook . March 2004 . Hearst Books . 978-1-58816-398-1 . 179 . en.
8. Book: Sinclair, Charles . Dictionary of Food: International Food and Cooking Terms from A to Z . 2009-01-01 . A&C Black . 978-1-4081-0218-3 . en.
9. Book: Collectif, QA international Collectif QA international . The Visual Food Encyclopedia . 1996 . Québec Amerique . 978-2-7644-0898-8 . 555–556 . en.
10. Book: Jay, Roni . The Cook's Pocket Bible . 2008-10-06 . Hodder & Stoughton . 978-1-907087-37-0 . en.
11. Book: Spry . Constance . The Constance Spry Cookery Book . Hume . Rosemary . 2014-01-19 . Grub Street Publishers . 978-1-909166-10-3 . en.
12. Web site: Beef, variety meats and by-products, kidneys, raw . 2023-07-18 . fdc.nal.usda.gov . FoodData Central.
13. Web site: Lamb, variety meats and by-products, kidneys, cooked, braised . 2023-07-18 . fdc.nal.usda.gov . FoodData Central.
14. Book: Edwards, Nina . Offal: A Global History . 2013-06-01 . Reaktion Books . 978-1-78023-134-1 . 8 . en.
15. Web site: 2022-11-21 . When did we start cooking for each other – and why? . 2023-07-17 . National Geographic . en-gb.
16. Book: Alcock, Joan Pilsbury . Food in the Ancient World . 2006 . Greenwood Publishing Group . 978-0-313-33003-2 . 65 . en.