How to cook pork kidneys tasty and odorless. Master class: cooking pork kidneys correctly without a bad smell How to boil pork kidneys

Kidneys cook 40 minutes-1.5 hours

How long does it take to cook kidneys?

A kidney dish is a delicacy that not many people can cook correctly. It turns out that very tasty dishes are obtained from this offal. What is needed for this? Initially, the kidneys will need to be properly prepared. How long to boil the kidneys and how to prepare them depends on their type.

Before cooking, fat should be carefully removed from the surface of the kidneys and soaked for 6 hours. The water is changed several times (every 2 hours): as soon as it acquires a reddish tint, it should be replaced. To speed up the soaking process, it is recommended to cut the kidneys into small cubes.

If you are cooking beef kidneys, then they must first be washed and placed in a pot of cold water. The container is put on fire. When the liquid boils, it is drained. Then warm water is taken from the kettle, and the cooking process continues over medium heat until tender. The procedure for preparing pork and lamb kidneys is somewhat different. The offal is already put in hot water, and brought to a boil. The kidneys should boil a little, and then the liquid is drained. The container is filled with hot water, and the offal is cooked further.

The procedure with the replacement of water must be repeated at least three times, or rather until the liquid in which the kidneys are boiled ceases to emit an unpleasant odor and turns yellow. Once you have reached this result, boil the kidneys over medium heat for 40 minutes. In general, it will take about 1.5 hours to cook this offal.

You need to salt the kidneys when they are boiled in the last water. 30 minutes before the end of the offal cooking time, onion, black peppercorns, and bay leaf are added to the pan.

Is it better to choose beef or pork kidneys?

Only properly cooked kidneys are ready to be eaten as an appetizer or as an ingredient in other dishes. If pickle, hodgepodge, kebabs or stews will be prepared from the by-product, it is better to use pork. These kidneys go well with different side dishes. Beef offal is best consumed in stew.

Kidneys are a dietary product with a high content of minerals

The kidneys have excellent taste qualities. Also, this offal is dietary. It has a high protein content. Pork kidneys are rich in B vitamins, potassium, sulfur, phosphorus and many other useful substances, including those that are necessary for the hematopoiesis process. Beef offal contains iron, zinc, selenium. Such components contribute to blocking the development of cancer cells.

Offal is much more useful than meat, because they contain valuable vitamins, macro- and microelements. As for pork kidneys, many housewives do not like them because of the unpleasant smell.

But after all, you can get rid of it, and ultimately get a nutritious, healthy and tasty dish, the calorie content of which depends both on the method of preparation and on the component composition.

Raw pork kidneys are a low-calorie product, 100 g of which contains approximately 100 kcal.

How to cook odorless pork kidneys - the main rules

You should not buy frozen offal, because they do not differ in quality, it is better to buy only chilled ones. Fresh pig kidneys are shiny, smooth, elastic and have a light red color. In order not to be disappointed in the finished dish, you can go in several ways:

1. Soak in cold water, for which it is recommended to make cuts on the surface of each unit. The holding time is 8 hours, the water is changed every two hours. When cutting, be sure to remove not only excess fat, but also the ureters.
2. Boil. Pork kidneys are soaked for at least 2 hours before boiling. After that, drain the water and pour fresh water, put it on the stove, wait for it to boil, and repeat the algorithm again.
3. Soak in a solution consisting of white vinegar (400 g) and salt (1 tbsp.). This is an express method, and the process will end when the solution becomes cloudy.
4. Rinse. This is done under the tap: place the offal in a bowl, which is placed in the sink. Next, open the faucet a little so that the water flows in a very thin stream. In 20 minutes. The product is ready for further processing.
5. Soak in milk. Cut each unit lengthwise, wash and place in a suitable container with milk for 3 hours. Thanks to the method, the by-products not only lose their unpleasant odor, but also become more tender.

Recipe for pork kidneys in the oven

Required:

• pork kidneys - 6 pcs.;
• potatoes - 4 pcs.;
• onion - 3 pcs. medium size;
• ketchup, mayonnaise, salt - at your own discretion.

Technology:

1. Prepare pork kidneys for cooking (wash, soak, remove all unnecessary).
2. Cut the offal into strips and put them in a mold, where to pour 100 ml of water, or better, chicken broth.
3. Put the onion cut into half rings in a second layer on the “kidney straw”. Slightly salt and pepper.
4. Thin potato slices on top of the onion.
5. The top layer is “ketchunez” (a mixture of ketchup and mayonnaise).
6. Put the mold into the preheated oven. Cooking time - at least an hour.

How to quickly and tasty cook pork kidneys in a pan - step by step photo recipe

Pork kidneys are one of the most selenium-rich foods. Eating them can be recommended to men to improve the quality of intimate life.

Important! The dish will be tastier and healthier if you cook paired kidneys obtained from the slaughter of young animals.

Your mark:

Cooking time: 2 hours 30 minutes

Quantity: 4 servings

Ingredients

• Pork kidneys: 1 kg
• Onion: 200 g
• Salo: 100 g
• Sour cream: 50 g
• Salt, spices:

Cooking instructions

Soak pork kidneys in water for 1-2 hours. After that, rinse them well under the tap.



Cut pork fat finely. Drain the fat from it in a hot frying pan, and remove the greaves. It should be noted that during heat treatment, pork fat does not acquire harmful properties.



Cut the main ingredient into pieces.



Transfer them to the skillet. Fry for about 10 minutes. If the product gives too much liquid, it can be drained at this stage and added at the very end.



Cut the onion into slices and put to the main ingredient. Add salt and spices to taste. Fry the kidneys with onions for another 10 minutes.



Put sour cream.



Stir, if necessary, return the drained liquid and simmer the dish for another 5-6 minutes.



Serve the cooked pork kidney roast hot.



In a slow cooker

Required:

• pork kidneys - 1 kg;
• water - at your own discretion;
• salt and spices - to taste (you can use "Provencal herbs");
• carrots - 200 g;
• turnip - 200 g.

Technology:

1. Use only fresh offal, which must be pre-prepared in any way in order to eliminate the unpleasant odor.
2. Kidney cut into pieces of medium size. It is impossible to “grind” strongly, as the by-products decrease in size during cooking. Do not trim fat.
3. Place prepared pork kidneys in a container (along with chopped onions and all other ingredients), pour water in such an amount that it can completely cover them.
4. Set the multicooker mode "Baking" for half an hour, and then "Stew" for 1 hour.

What else can you cook

1. Julienne. Comprehensively prepared and cut into thin slices pork kidneys fry in a pan in vegetable oil. Separately fry the mushrooms, diced ham and onion. Fill clay pots with ingredients in arbitrary proportions and a sauce consisting of a mixture of ketchup, mayonnaise and chopped parsley. Sprinkle the contents on top with cheese, after which the “container” is kept in the oven exactly until the cheese becomes brownish.
2. Pork kidneys in a creamy sauce. The recipe is ideal for a slow cooker, and it is better to cook this dish from offal soaked in milk. Simmer the kidneys cut lengthwise into two halves in a slow cooker in the “Extinguishing” mode for 40 minutes, then cool and cut into thin slices. Fry carrot slices, onion rings and a small amount of garlic in the “Frying” mode, and then add slices of offal, cream and a little salt to these ingredients. Cooking time - 1 hour in the "Extinguishing" mode.
3. Salad. Mix boiled, cut into pieces kidneys with finely chopped onions and herbs (parsley and dill), add fresh cucumber (cubed). For dressing, use mayonnaise, in which to mix the garlic pressed through the press. If desired, you can pour a little vinegar into the dressing.

We are waiting for your comments and ratings - this is very important for us!

Most often, we use standard dishes in our diet, but sometimes we want to cook something tasty from foods that are unusual for us.

When looking for recipes, we turn to either a cookbook or a cooking website. Of course, there are no particular difficulties in finding recipes on the Internet now. Resourceful housewives post the step-by-step preparation of a wide variety of delicacies online. One of these delicacies are kidney dishes. But not every housewife will dare to cook such a healthy, but specific dish, because. There are a lot of nuances in its preparation, and if you do not follow the step-by-step instructions, then no tasty dish from the kidneys will work.

Kidneys - a godsend for lovers of offal delicacies

In addition to excellent taste, the kidneys have another advantage - it is a dietary dish rich in protein, vitamins and minerals. Pork kidneys are a storehouse of B vitamins, potassium, sulfur, phosphorus and other useful elements. They contain substances that are involved in the process of hematopoiesis in the body. Beef kidneys contain a lot of iron, zinc, selenium, which blocks the development of cancer cells.

When choosing kidneys in the store, pay attention to their freshness and kidney fat: the kidneys should have a uniform white color and a uniform structure, and the presence of fat on the kidneys is a good indicator, although it will need to be carefully removed during the cooking process.

Rules for the preparation of kidneys

You will get an excellent kidney dish only if you follow all the rules for their preparation. And the first rule: never mix offal. If you undertake to cook a dish of kidneys, then use only the kidneys. The second rule in cooking the kidneys: before cooking, the kidneys must be soaked for at least 6 hours. And don't forget to change the water as soon as it turns red. Approximately every 2 hours. It is better to carry out this procedure in a room with an air temperature of +10 to +18 degrees. And one more important point before soaking the kidneys: cut the kidneys into small cubes. To speed up the soaking process, you need to add a little vinegar to cold water.

How much to cook the kidneys?

The process of cooking kidneys depends on their type. Beef kidneys are washed and placed in a pot of cold water, waiting for the water with the kidneys to boil. After that, it is necessary to drain the water, take hot water from the kettle and put it on medium heat until tender. If you decide to cook pork or lamb kidneys, then the cooking procedure will be slightly different. These types of kidneys should be put in a pot with already hot water, bring to a boil, let the kidneys boil a little and drain the water. Then again fill the kidneys with hot water and boil.

You need to repeat this procedure at least three times, until the water stops stinking and gets rid of the yellow color. As soon as you get rid of the unpleasant odor and the yellow tint of the water, boil the kidneys for 40 minutes over medium heat. On average, the process of cooking kidneys takes 1.5 hours.

Don't forget to salt the kidneys you've cooked, but remember to only do this after you've changed the water for the last time. Also, 30 minutes before the kidneys are ready, add the onion, black peppercorns, bay leaf to the pan.
Beef or pork kidneys - what to choose?

Only after all these stages are the kidneys ready to start preparing a dish from them or use them already cooked for a snack. For pickles, hodgepodge, kebabs, stews, it is better to use pork kidneys. Pork kidneys also go well with rice or buckwheat porridge, mashed potatoes or pasta. You can sauté the kidneys, but don't cut them too finely or the kidneys will become tough. But beef kidneys are best served stewed.

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Even those housewives who know how and how much to cook beef kidneys do not always get the desired result. This is because many of them ignore component preprocessing rules. This procedure takes a total of several hours. As for the timing of boiling beef kidneys, they range from 50 minutes to 1 hour 20 minutes. Only after all the processing steps have been completed, you can start cooking the main dish based on the boiled offal.

How to prepare beef kidneys for boiling?

The process of pre-treatment of beef kidneys is not difficult, but takes a lot of time. It allows you to bring the product to the optimum state, even if it is not of the highest quality (for example, obtained from not the youngest cow). There are several stages of preparation:

1. First, you need to cut off all unnecessary from the kidneys. These are films, channels, fat and veins, which only become harder during the heat treatment and do not chew, which spoils the product. Even if these elements will account for a significant part of the live weight, you should not try to save money, everything must be removed to the maximum.
2. We wash clean kidneys in cold water, changing the liquid several times.
3. Be sure to soak the offal in water, and even better - in milk, for 2-3 hours. If possible, change the selected liquid at least a couple of times.

Now it remains only to remove the product, rinse it under running water and cut into small pieces. Despite the fact that the kidneys can be boiled as a whole, it is better to grind the component. This will allow you to spend a minimum of time on bringing it to readiness and remove internal vessels and films.

The process of cooking beef kidneys in a saucepan

Put the prepared by-product into a cooking container and fill it with water, which should exceed its level by 2-3 cm. Put the dishes on medium heat and bring the mass to a boil. After that, reduce the heat to a minimum and let the composition boil for 5-6 minutes. Then drain the water and rinse the workpiece under running water.

If a greasy coating appears on the walls of the pan, it must be washed off. Again, put the product in cold water and repeat the whole manipulation. In total, this process must be repeated so many times that the total duration of boiling the kidneys is from 50 minutes to 1 hour 20 minutes, depending on the quality of the component and the size of the pieces.

Tip: When it comes to dealing with very fresh offal from a young animal, you don't have to worry too much. In this case, it is enough to boil the component twice for half an hour, only once changing the water and washing the pan.

Taking into account the specifics of the preparation of the product, a slow cooker, a double boiler and a pressure cooker are used extremely rarely for its processing. In extreme cases, you can use the microwave. True, you will have to independently establish the duration, frequency and power of the impact.

Recipes for delicious dishes based on boiled offal

From boiled beef kidneys, you can cook a wide variety of dishes. If you don’t want to limit yourself to mixing them with stewed vegetables, you should try the following recipes:

• Mushroom salad with kidneys. In addition to 150 g of boiled kidneys, we will need 300 g of boiled chicken fillet, a couple of tablespoons of chopped dill, 3 tablespoons of small pickled champignons, 5 cherry tomatoes, a small head of onion, salt, pepper and a tablespoon of vegetable oil. All components you just need to grind to the desired size, mix, season with spices and vegetable oil.

• Pickle with boiled kidneys. We take 300 g of boiled kidneys, three large potatoes, 3 salted (not pickled!) Cucumbers, onions, carrots, 3 tablespoons of butter, half a glass of barley, a little parsley, basil and salt. Soak barley for an hour, finely chop the kidneys. We clean the carrots and onions, chop, fry in butter. We spread the cucumbers cut into strips to them and simmer for a quarter of an hour. Put the barley, diced potatoes and kidneys into the meat broth. After 10 minutes of boiling, add all the other ingredients and cook until fully cooked. Serve with chopped herbs and sour cream.

• Salad with kidneys and green peas. We need 300 g of boiled kidneys, half a glass of green peas, half an onion, a bunch of lettuce, a teaspoon of wine vinegar, dill, 3 tablespoons of sour cream and salt. Cut the kidneys into small sticks, sprinkle with vinegar. We tear the washed and dried lettuce with our hands, finely chop the onion. We combine all the ingredients, carefully but gently knead the mass, season with salt and sour cream.

In addition, soaked and properly boiled kidneys make an excellent filling for pies and pies, they can be used to make pates and snack cakes. An already boiled component is often added to a variety of soups, stews and cereals in order to give them taste and nutritional value. It should be remembered that boiled beef kidneys must be used immediately after cooking. Even if they lie in the refrigerator for only a few hours, their texture will noticeably deteriorate, and the taste will no longer be the same. But ready-made dishes with this component can stand in the refrigerator for up to 2 days.

Pork kidney dishes are not very popular in our area, although in other cuisines of the world they are considered almost a delicacy. The reason for this is ignorance of how to cook odorless pork kidneys and avoid a "rubber" consistency.

According to the recipes of our grandmothers, we soak this offal for a long time (which, in fact, is correct if the pig that gave it was old, or the kidneys themselves are not very fresh) and cook for hours. But it is precisely the prolonged thermal effect that has such a detrimental effect on the most delicate structure and makes the dish practically inedible. Therefore, further we will give some tips on how to properly cook pork kidneys in order to get a real culinary delight.

Golden Rule: choose only fresh kidneys. They should be light reddish-brown in color, smooth, shiny and fairly firm.

If you see dark spots or, even worse, mucus, and dents remain from pressure for a long time, do not take them in any case. We also recommend that you refuse frozen offal.

We remove the smell

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

Option 1. Double boil

Soak the kidneys in plain water for 2-12 hours.
Then rinse, cover with water and bring to a boil over high heat.
Drain the water, refill with cold water and boil again.

Option 2. Vinegar rinse

Pour 300-400 ml of white vinegar into a bowl and add a heaping tablespoon of salt. Flush the kidneys until the water becomes cloudy.
Place the bowl under running water and let the product “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. Milk after that, alas, cannot be used.