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The kidneys can be grilled, sautéed, roasted or braised. [2] They can be used in cooking meat casseroles, stews or pies. [3] Typically used in cooking are beef, veal, lamb and pork kidneys. [4] [5] Chicken kidneys are used in cooking, too, [6] [7] but fowl kidneys are very small and generally not collected to be used in food separately. [5]
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Animal livers are rich in iron, copper, B vitamins and preformed vitamin A.Daily consumption of liver can be harmful; for instance, vitamin A toxicity has been proven to cause medical issues to babies born of pregnant mothers who consumed too much vitamin A. [3] For the same reason, consuming the livers of some species like polar bears, dogs, or moose is unsafe.
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Grigson (1974) calls for either veal or beef kidney, [5] as does Marcus Wareing. [8] Other cooks of modern times have variously specified lamb or sheep kidney ( Marguerite Patten , Nigella Lawson and John Torode ), [ 9 ] beef kidney ( Mary Berry , Delia Smith and Hugh Fearnley-Whittingstall ), [ 10 ] veal kidney ( Gordon Ramsay ), [ 11 ] either ...
In 1995, White became the first British chef to receive three stars in the Michelin Guide. However, he famously handed them back five years later in rejection of the rating system.. Speaking of ...
Grigson (1974) calls for either veal or ox kidney, [12] as does Marcus Wareing. [14] Other cooks of modern times have variously specified lamb or sheep kidney ( Marguerite Patten , Nigella Lawson and John Torode ), [ 15 ] ox kidney ( Mary Berry , Delia Smith and Hugh Fearnley-Whittingstall ), [ 16 ] veal kidney ( Gordon Ramsay ), [ 17 ] either ...