THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Wednesday, October 16, 1996 TAG: 9610150034
SECTION: FLAVOR PAGE: F3 EDITION: FINAL
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: 29 lines
KIDNEYS, LIKE other organ meats, are often lumped into one category, the one to be thrown away.
With the trend toward low-cholesterol, low-fat cooking in America, organ meats are taboo in the kitchen. But in other countries, these inexpensive items are braised, sauteed, grilled, broiled or roasted. In England, veal kidneys are an essential ingredient in the famous Steak and Kidney Pie. French cooks often braise kidneys with mustard or mushrooms in cream, or grill them with herbs.
Availability: You can find veal kidneys occasionally in some supermarkets and in specialty butcher shops. If you plan to use them, ask your meat manager, he should be able to order them for you.
How to buy: Freshness should be your first priority. Look for plump, firm kidneys, encased in a shiny membrane.
Storage: Keep refrigerated for no more than two days. If purchased frozen they can be stored in the freezer for up to three months. Thaw slowly in the refrigerator before cooking.
Preparation: Trim away fat, the hard white core and connective tissue and pull off the outer membrane. Cut the kidney in half with scissors to make removal of fat and tissues easier. James Beard, in his ``Theory and Practice of Good Cooking,'' said to soak the kidneys in milk for an hour before using. by CNB