How long should you soak pork liver in milk? How to properly fry liver by soaking it in milk
If we talk about the nutritional value of beef liver, then it is an indispensable product for people leading an active lifestyle and athletes, as it contains protein with an optimal set of essential amino acids.
Also this product rich in selenium, which is a powerful antioxidant that reduces the risk of developing cardiovascular diseases.
In addition, beef liver is a real storehouse of vitamins, especially rich in vitamins A, C, D, E, K and B vitamins. 100 g of boiled liver contains the daily requirement of all these essential vitamins.
Liver is rich in microelements: calcium, potassium, magnesium, copper, sodium, phosphorus, zinc and especially iron, so doctors recommend including it in the diet of patients with anemia.
There are many ways to prepare beef liver: it can be boiled, stewed, fried, baked.We will tell you how to fry the liver so that it turns out juicy, soft and tasty. This process has several subtleties and features.
1. First of all, it should be said that the taste of the finished dish will directly depend on the quality of the original product and its type.
An important point is the freshness of the liver. Since this by-product has a very short shelf life - no more than 3 days - you should be careful when choosing it.
WITH aged beef liver will have a rich color. A product that is too light or too dark may indicate poor quality.The film on the surface of the liver should not be damaged, and the cut should be smooth, not grainy.
2. Before frying the liver, it should be properly processed. First you need to remove the outer film.
To do this, pour boiling water over the liver, then immediately plunge it into cold water. After this simple manipulation the film can be removed from the liver very easily.
3. After the liver is prepared, it should be soaked in milk.
This will get rid of the specific smell and give the liver a delicate taste. The liver should be soaked for at least 30 minutes, preferably an hour and a half.
4. Decide how you want to fry the liver - in cubes or in large portions.
If the liver is cut into portions, then these should be wide, flat pieces the width of a finger. When slicing the liver, you may encounter bile ducts. They must be removed otherwise the dish may be spoiled.Wrap portions in cling film and lightly beat with the back of a knife. It is not recommended to use a kitchen hammer for this purpose, since the liver is much softer and more tender than meat, and the hammer can crush or tear it.
5. After the liver is cut and beaten, you should soak it again in milk for 15-20 minutes.
6. While the liver is soaking, prepare the breading.
Mix flour and a small amount of spices. Rosemary, thyme and savory are good for this.
You should not salt the liver at this stage, as it will become tough., even if the heat treatment follows all the rules.
7. When the liver is completely ready for frying, the question arises of what and how to fry it.
It's better to do it on vegetable or melted butter. The heat level of the pan should be medium. If you cook the product over high heat, the outside of the liver will burn, but the inside will remain raw. And when cooked over low heat, it will turn out dry and tasteless.
Frying time depends on the size of the pieces. The best guide is the color of the product. As soon as a piece of liver changes color up to half the cut, it should be turned over. The readiness of the liver can be easily determined by piercing it with a fork or knife.
If the liver produces clear juice, it is ready. 5 minutes before cooking, add salt to the liver.8. If you cut the liver into small cubes, it is best to fry them with onions.
The liver is prepared as already described above. The onion should be cut into thin half rings at the rate of 2-3 onions for every 300 g of liver.
9. Heat the oil in a deep frying pan and fry the onion in it until golden brown. Dip the liver in flour mixed with spices and fry in a frying pan along with the onion. It is important that the liver is placed in a single layer in the pan.
If you need to cook a lot of liver, you will have to fry it in several batches. Fry the liver, stirring it until it changes color.10. When the liver turns light, pour a small amount of water over it and simmer for 3-5 minutes.
Liver in milk - basic principles of preparation
The liver is washed under the tap, cleaned of all excess, the film is removed and soaked in milk for several hours. Then cut into small pieces and fried. Then pour the same milk and simmer over low heat for about half an hour.
You can cook liver in milk in a cauldron, frying pan, slow cooker or clay pots. Pork, beef or poultry liver is suitable for this dish.
The liver is stewed in milk separately or with vegetables. The liver cooks very quickly, so it is very important not to overcook it or dry it out. Liver is served in milk with any side dish, but it goes especially well with potatoes and rice.
Recipe 1. Chicken liver in milk with onions
Ingredients
kg chicken liver;
Extra salt;
Partial glass of milk;
Ground black pepper;
Three onions;
Ground coriander;
Petiole celery.
Cooking method
1. Dry the washed liver, cut off the connective tissue and bile sacs. Cut large pieces in half. Place the liver in a deep bowl, add milk and leave to steep in the refrigerator for forty minutes.
2. Peel and wash the garlic, celery and onion. Cut the celery lengthwise and chop into small halves. Chop the onion into half rings. Chop the garlic cloves into small pieces.
3. Heat the oil in a frying pan, put the garlic in it and fry for two minutes, then add celery and garlic to it. Fry, stirring constantly until the onion is browned.
4. Remove the liver from the milk, dry it lightly with paper napkins and place it in a frying pan with vegetables. Fry, stirring occasionally, on all sides. Pour in a little drinking water, add salt, season with spices and simmer under the lid for about 20 minutes. The liver should be covered with an appetizing crust. Serve the liver in milk with rice or potato side dish.
Recipe 2. Pork liver in milk
Ingredients
Bulb;
Partial glass of milk;
Half a kilogram of pork liver;
Two pinches of ground black pepper;
Two tablespoons of flour;
Two pinches of table salt;
30 ml refined oil.
Cooking method
1. Wash the pork liver under running water, remove the ducts and cut off the film. Dip with paper towels and cut into one and a half centimeter pieces.
2. Break the egg into a deep cup and beat it with a fork or whisk until white foam appears on the surface. Place the liver pieces into the egg mixture.
3. Pour flour into a flat plate. After dipping the liver in the egg, roll it in flour.
4. Pour oil into the frying pan, preheat it, add pieces of liver breaded in egg and flour and fry for two minutes on each side. Place the fried liver in a deep refractory dish.
5. Peel and wash the onion, chop it into half rings. Place in a frying pan with hot oil and fry until golden brown.
6. Salt and pepper the liver in the mold. Place fried onions on top and pour milk over everything. Place in the oven for half an hour. Bake at 190 C. Remove and sprinkle with chopped herbs.
Recipe 3. Liver in milk royally
Ingredients
700 g beef liver;
Kitchen salt;
Puff pastry – 150 g;
Freshly ground pepper;
Onion – 3 pcs.;
Eggs – 3 pcs.;
Milk - half a liter.
Cooking method
1. Soak the liver in water for three hours. Drain the water, cut out the ducts and film. Let's cut into small slices.
2. Break the eggs into a deep cup and beat them with salt and pepper until foam appears.
Place pieces of liver into this mixture and dip thoroughly so that the eggs evenly cover them.
3. Pour flour into a flat plate and roll pieces of liver in eggs in it.
4. Lightly fry in hot oil on all sides. Place in a ceramic mold with high sides. Peel the onion and cut into thin feathers. Season each layer with pepper, salt and place onion feathers on top. So we layer until the liver runs out. Fill everything with milk.
5. Roll out the puff pastry into a layer. Brush the edges of the mold with the egg mixture and cover with dough. Seal the edges tightly and brush the surface with egg. Place in a preheated oven and bake at 180 C for about forty minutes. Serve with your favorite side dish.
Recipe 4. Liver in milk with mushrooms
Ingredients
One and a half glasses of milk;
Two pinches of table salt;
Pork liver – 600 g;
Two pinches of black pepper;
A glass of flour;
Carrot;
Champignons – 200 g;
Onion – 70 g.
Cooking method
1. We wash the entire liver under running water, place it on a board, remove the ducts and cut off the film. Lightly dry the offal with napkins and cut into arbitrary pieces of medium size. Transfer it to a deep plate and fill it with fresh milk. Let it soak for half an hour. Salt and pepper.
2. Peel the carrots and onions and wash them well. Grate the carrots on a grater with large holes. Chop the onion into thinner half rings. Transfer to a separate bowl.
3. Clean and rinse the champignons under the tap. Dry on a disposable towel and chop into plates.
4. Add oil to a heated frying pan and add chopped mushrooms and vegetables. Season with salt and pepper, mix and cook over low heat, covering with a lid. Fry until the vegetables become soft.
5. Drain the milk from the liver. Dip the liver pieces in flour and place them in a hot frying pan with oil. Fry over moderate heat on all sides for just a short time. Transfer the fried liver into a fireproof dish, place the stewed vegetables and mushrooms on top and mix. Close the lid and leave to infuse for half an hour.
Recipe 5. Liver stewed in milk
Ingredients
80 g sour cream;
200 ml milk;
Coarse salt and black pepper;
10 g garlic;
Onion – 140 g;
80 g flour.
Cooking method
1. Rinse the liver under running water. We take the edge of the film with two fingers and carefully cut it off with a sharp knife. Cut the cleaned offal into equal pieces.
2. Pour the milk into a deep bowl, put the prepared product in it and leave for 20 minutes. Milk will relieve the liver of bitterness and make it softer.
3. Chop the peeled and washed onion into half rings.
4. Pour a small amount of flour into a saucer. Heat a frying pan with a small amount of vegetable oil. Carefully roll each piece of liver in flour, lightly crush and place in hot oil. Fry on both sides, two minutes on each. Place onion rings on top and pour over the milk in which the liver was soaked. It should almost completely cover the pieces of liver. If there is not enough milk, add a little boiled water. Simmer for five minutes, stirring from time to time.
5. Pour the sour cream into a cup and dilute it with a small amount of boiled water. Add flour and stir until no lumps remain. Pour into the liver. Simmer under the lid for another three minutes, adding a clove of garlic chopped into small pieces. Serve with mashed potatoes.
Recipe 6. Beef liver in milk
Ingredients
Ground pepper and coarse salt;
Milk – 400 ml;
Half a kilogram of beef liver;
Vegetable oil – 80 ml;
Bay leaf;
Wheat flour;
Onion and carrot.
Cooking method
1. Wash the liver thoroughly, cut off the film and cut into medium-sized pieces. Pour milk into a deep plate and place the liver in it. Soak the offal in milk for two hours. Then drain the milk and place the liver pieces on a disposable paper towel to absorb all the moisture. Transfer to a plate, add salt and pepper, and mix.
2. Peel and cut the onion into thin rings. Peel the carrots and chop them on a grater with small holes.
4. Pour flour into a flat plate. Heat a frying pan with oil on the stove. Dip the liver in flour, lightly crush and fry on both sides. Fry for literally five minutes on both sides. Place grated carrots and onion rings on top of the liver. Simmer over low heat, covered, for five minutes, stirring.
5. Pour the remaining milk into a deep saucepan and bring to a boil. Add bay leaf, add a little salt and crush with pepper. Place liver and vegetables in milk. The milk should completely cover the liver; if there is not enough milk, pour in a little boiled water.
6. From the moment the milk boils, turn the heat down, cover the pan with a lid, and simmer until done. Serve the liver in milk with boiled potatoes or fluffy rice.
Recipe 7. Liver in milk Berlin style
Ingredients
Half a kilogram of beef liver;
Half a liter of milk;
Four apples;
Three onions.
Cooking method
1. Prepare the liver. Rinse it under the tap, cut off the ducts and film. Cut into not too large pieces. Place in a deep bowl and fill with milk. Soak the offal for about half an hour.
2. Peel the onions and chop into thinner half rings. Wash the apples, remove the seeds and cut them into slices.
3. Place a frying pan on the stove, heat the oil in it and add the onion. Fry until light golden brown.
4. Place the apple slices in a frying pan and heat for literally three minutes so that they do not become completely soft and fall apart.
5. Drain the milk from the liver, lightly dry the pieces and fry on all sides until an appetizing crust appears.
6. Place heated apple slices on a plate, place fried liver on top of them and cover everything with fried onions.
Liver in milk - tips and tricks from the chef
To easily remove the film from the liver, rinse it, scald it with boiling water, and then place it in boiling water for a few seconds.
When purchasing liver, pay attention to the color and smell. The surface of the offal must be spotless, smooth and glossy.
To make the liver soft and airy during frying, cut it into pieces no more than one and a half centimeters wide.
It is better to salt the liver at the end so that the salt does not absorb moisture and the product does not turn out dry.
Liver is known as a natural source of vitamin A and many doctors recommend it, but not everyone likes its taste. Some people find the offal’s characteristic taste unusual, while others complain about its hardness and difficulty in preparation. However, the vast majority like liver in milk - the dish is much more aromatic, has a softer structure and a fuller taste.
Those who are cooking for the first time should take into account that the taste of the liver largely depends on its preparation - it is necessary to remove all remnants of bile, thoroughly clean it of veins and veins, remove the film and only then soak it, this is the only way you will be able to prepare a delicious healthy dish!
Simple recipe
Sometimes you want to cook something tasty and healthy, but you don’t have the strength to stand at the stove for a long time. In such a situation, a simple recipe for fried liver in milk will come in handy, which will allow you to quickly and tasty feed your family a healthy dinner.
Clean the liver from film, veins and blood clots. Cut into 0.5 cm strips and pour milk for half an hour. In the meantime, peel the onion, cut it into half rings or cubes - it doesn’t matter.
Heat the oil in a frying pan and fry the liver in it, after breading it in flour or finely ground breadcrumbs.
We don’t fry for long – about one and a half to two minutes on one side. Add the onion and, without letting it burn, fry for another 3-4 minutes.
Add salt and spices to the milk from the liver and pour it into the frying pan. Simmer everything together for another five minutes. When serving, you can sprinkle with finely chopped parsley and garlic - this will add a pleasant aroma to the dish.
Chicken liver with onions in milk
Healthy liver can also be very tasty. This recipe will help you verify this – the dish is tender, aromatic, and melts right on your tongue. It is very simple and easy to prepare. In addition, in addition to high taste, chicken liver has many amazing qualities that stimulate the immune system.
Ingredients:
- 300 grams of chicken livers;
- 1 glass of milk;
- one onion;
- spices: salt, allspice, nutmeg.
Cooking time: 30 minutes.
Calorie content per 100 g: 140 kcal.
Rinse the liver; if there is excess fat, cut it off, then cut it in half.
Cut the onion into small enough cubes so that each side is 3 mm long.
Fry the onion in a frying pan until golden brown (5-8 minutes), do not let it burn. Then pour in milk, salt, add spices and livers. Cover with a tight lid, reduce heat and simmer for 15 minutes. As a result, most of the milk should evaporate, leaving tender, tasty pieces of liver in a thick sauce.
Beef offal in milk with royal onions
It is known that the best is served at the royal table, and beef liver in milk with onions is no exception. Tender, tasty and very healthy liver prepared according to this recipe will not leave anyone indifferent!
Ingredients:
- 600 g liver;
- 150 g puff pastry;
- 3 chicken eggs;
- 0.5 liters of fresh milk;
- one large onion;
- breading flour, salt, pepper.
Cooking time: 2 hours.
Calorie content per 100 g: 360 kcal.
Remove the film and all veins from the washed liver, soak in milk for 30 m.
The offal should be cut into equal pieces so that it cooks evenly.
Having made a lezon from eggs and spices (beat), dip pieces of liver into it, bread in flour and fry in hot oil for 2 m on each side.
We take a clay pot and put the liver in it in layers, the onion cut into thin half rings until we fill it to the top. Dissolve a little salt and pepper in milk and pour into the pot. Now roll out the dough, brush it with the rest of the egg mixture, cover the pot with it, pressing the edges tightly and pinching it to form an edible lid. Place in an oven preheated to 180º for 40 minutes.
Beef liver stewed with vegetables in milk
Stewed liver with vegetables is a tasty and satisfying dish, where notes of different flavors harmoniously complement each other. Most likely, the duet of milk, meat and vegetables in this recipe will surprise you with its delicate taste. The dish is famous for its nutritional value and beneficial properties.
Ingredients:
- 0.5 kg beef liver;
- 0.3 liters of fresh milk;
- 2-3 cloves of garlic;
- 2 medium onions;
- 2-3 potatoes;
- 50 g carrots;
- 100 grams of canned beans (if desired);
- 2-3 tbsp. sour cream;
- 1 tsp with a heap of wheat flour;
- vegetable oil for frying;
- salt, ground pepper (red and black).
Cooking time: 2 hours.
Calorie content 100 g: 270 kcal.
The offal must be soaked in milk for at least an hour, then cleaned of all veins, films, and dried blood residues. It should be cut into equal shares, it can be into strips or slices, the main thing is that the thickness is equal and 0.5 cm. After peeling the onion, cut it into neat half rings 2-3 mm thick.
Peel and cut the potatoes into strips with an edge of 4-5 mm. Cut the carrots into 2-3 mm cubes. Bread the liver in flour and fry in preheated vegetable oil in a frying pan. On each side for 2 minutes, if cut into strips, then stir with a wooden spatula once a minute for 4 minutes.
Then add onions, potatoes, carrots to the liver and, without letting them burn, fry for another 3 minutes. Now it’s time to add the beans without marinade and pour the milk (from under the liver) into the pan; it should just barely cover the liver.
Stirring regularly, simmer for 5 minutes. In a separate bowl prepare a mixture of sour cream, 1 tsp. flour, spices - mix everything thoroughly until smooth, pour into the frying pan and keep on low heat for another 3 minutes. Meanwhile, chop the garlic very finely - sprinkle it over the hot dish just before serving.
Pork liver in milk, baked in the oven
Any liver that is cooked with milk becomes much tastier, softer and more aromatic, this same recipe will add to your collection of golden recipes!
Ingredients:
- 0.5 kg of liver;
- 1 glass of milk;
- 2 medium onions;
- egg;
- flour for breading;
- salt pepper;
- vegetable fat for frying.
Cooking time: 1 hour and 30 minutes.
Calorie content per 100 g: 260 kcal.
The liver should be thoroughly cleaned and then cut into slices. Don't cut too thin - 1 or 1.5 cm will be just right. Salt the egg, add a tablespoon of milk and beat until foamy. Pour this mixture over the liver.
While the offal is soaking, thinly slice the onion. Pour some fat into a hot frying pan and fry the liver, first rolling it in breading. You need to fry quickly - about a minute and a half per side of the slice.
Preheat the oven to a temperature of 180-200 degrees, and in the meantime, fry the onion in the oil in which the liver was fried for 5-7 minutes. Grease a baking tray or baking dish, lay out the liver in an even layer, add salt and pepper.
Sprinkle onions on top and carefully pour milk. Bake for 25 minutes. The dish goes very well either as a side dish or as a stand-alone dish – with any sauce.
Recipe for liver in milk with mushrooms in a slow cooker
Liver with mushrooms is a very tasty dish, but not everyone knows that this dish can be successfully prepared in a slow cooker, which makes it even healthier.
Ingredients:
- 0.5 kg of liver;
- one onion;
- 400 ml milk;
- breading;
- salt, pepper and oil for frying;
- 200 grams of fresh or frozen mushrooms (they will have to be defrosted and the condensation removed).
Cooking time: 1 hour.
Calorie content per 100 g: 195 kcal.
Wash the liver and cleanse it of films, veins, and blood clots. Pour milk over the liver for a couple of hours. Mushrooms, if possible, it is better to take oyster mushrooms or champignons. They need to be sorted out, cut in half, washed, and placed in a colander.
Finely chop the onion. Lightly grease a multicooker bowl and fry the onion. If your multicooker does not have a special frying mode, you can select the “baking” mode and leave the lid open.
When the onion begins to turn golden, add the mushrooms and continue to fry, stirring regularly, until the moisture has completely evaporated. While the mushrooms are frying, remove the liver from the milk and cut into 0.5 cm pieces. Empty the frying bowl and add a tablespoon of vegetable oil to it and heat it.
Steam the liver and then fry on both sides in a slow cooker with the lid open. Add the mushrooms and onions on top of the liver, salt and pepper, and pour in the remaining milk so that it is not above the level of the products, but barely covers them, and simmer without closing the lid until the excess juices evaporate.
You will be surprised by the delicate taste and juiciness of the dish.
Tricks of experienced cooks
A professional cook or housewife with many years of experience already has several important secrets that allow you to cook liver in milk more tasty and quickly.
Be carefull!
Liver is a very delicate dietary product. It contains a lot of expensive and useful elements for the body, including steel, zinc, phosphorus, essential amino acids, protein and collagen. Recipes for cooking liver are very diverse. It can be eaten fried or stewed, in the form of pate, cake or pancakes. But in order for liver dishes to be truly appetizing, it must be properly processed and prepared before heat treatment.
You will need
- beef
- pork liver
- milk
Instructions
1. When purchasing liver, pay strict attention to its quality. Fresh product should be smooth, beautiful chestnut color, without compactions on the cuts. The liver should have a sparkling, intact membrane and clean bile ducts. If you doubt the quality of the product you are purchasing, ask the seller to make several cuts and look at the design of the liver. It’s better to make sure once and for all that you are purchasing an excellent product than to risk your health and the health of your loved ones.
2. Before cooking, the liver should be thoroughly washed to remove bile. After this you need to soak it. The answer to the question: whether to soak the liver or not, you must give yourself. If you are confident in the quality of the product, its freshness, if it is the liver of a young animal, then it is permissible to omit the soaking process. Still, it is recommended to soak the liver before cooking, and this will not make anyone feel worse. You can soak either a whole piece of offal or by cutting it into 8-12 cm slices. If you soak the liver in a whole piece, this will make its subsequent cutting much easier. The soaking process is necessary for pork and beef liver, because such liver can have a bitter taste. It is also recommended to soak the liver, the quality or freshness of which you doubt.
3. You can soak the liver in traditional water, cream or milk. For some dishes, the liver is soaked in wine. The soaking time ranges from an hour to 2, depending on the quality of the product and the age of the animal. It should be noted that the liver is soaked not only in order to remove sadness and a special bloody taste, but also in order to get rid of foreign odors and harmful substances. In addition, after soaking, it becomes clear, juicy, tender and gains the necessary moisture.
Note!
After soaking the liver before heat treatment, it is necessary to remove the film from its surface. The younger the animal, the more tender the liver will be.
Helpful advice
In the process of soaking the liver, the water must be changed every hour. It is not necessary to soak the liver of poultry, but it is allowed to give the dish softness and tenderness.
Animal liver is a valuable product in our diet due to the vitamins, minerals, trace elements, omega-3 and omega-6 fatty acids it contains, essential for health, beauty and longevity. However, we value liver not only as an important nutritional element, but also as an exquisite delicacy, distinguished by its bright and original taste - if, of course, the liver is prepared correctly, in accordance with the recommendations of experienced chefs. Unfortunately, many housewives do not dare to cook liver, worrying about possible failure, since this delicate meat can turn out slightly bitter, dry and tough due to the presence of stringy films. Let's talk about how to cook incredibly tasty, juicy, soft and tender liver at home.
Subtleties of the right choice
The main secret to preparing delicious liver is that you need to choose a high-quality fresh product. A good liver is elastic, soft, moist, shiny, without dried spots or scratches, with a pleasant and slightly sweet aroma. If you feel a sour smell, you should not buy liver, since in this case it most likely has a “venerable” age, which can also be determined by the color of the meat - the older it is, the darker the liver. Blood clots, blood vessels and greenish spots, which are a sign of damage to the gallbladder, are not allowed on the surface of the meat - in this case, the liver will be very bitter.
High-quality meat can be distinguished by its brown color with a burgundy tint, while light and yellowish meat indicates that the bird is sick. Fresh beef liver has a cherry color, and if it is lightly pierced with a knife or knitting needle, scarlet blood appears. Good veal liver is distinguished by a rich color - from brown to red, but the most important thing is that there is no gray coating, a telltale sign of stale meat. When buying frozen liver, make sure that there are no ice blocks on its surface - it should be covered with a thin ice crust, and if the color of the meat has turned orange, it means the liver is frozen. It is difficult to immediately understand the intricacies of the choice, but this stage is very important, because the taste and usefulness of the dish depends on the freshness of the meat.
Secrets of preparing the liver for heat treatment
How to properly cook liver (beef, pork, chicken or turkey) so that it is very tender, soft, juicy and appetizing? Proper preparation of meat for frying or stewing is very important, since the liver needs to be treated with care.
Remove all vessels and veins from the liver and remove the film from the beef liver by picking it up with the tip of a knife and lightly pulling it with your fingers, without making sudden movements. If you did everything correctly, the film will come off easily and quickly, without tearing, especially if you first place the meat in warm water for two minutes. There is another secret to preparing tender beef liver - cut it into pieces, sprinkle with a small amount of soda, leave for about an hour, and then rinse with water. This liver will melt in your mouth!
Liver (especially pork) is often bitter, but you can get rid of this bitterness if, after cleaning the meat from veins and film, soak it in cold cow's milk, whey or salt water for several hours. For piquancy, you can add a little sugar to the liquid, and the meat can be soaked either as a whole piece or cut into pieces. Milk works wonders with the liver, and even the coarsest and toughest meat acquires velvety softness and tenderness. If you are short on time, instead of soaking, you can boil the liver in lightly salted water for a few minutes. Many gourmets prefer to marinate the liver in the cold for six hours, rubbing it with garlic and salt.
The liver, beaten with a hammer, becomes even softer and more tender, but do not forget to place it in a plastic bag so that it does not spread.
Fry, boil, stew and bake
The liver is not only fried, stewed, boiled and baked, but also made into steaks, pates, salads, pancakes, etc. Fried liver is considered the most delicious, but some housewives do not risk cooking it for fear of not finishing it - who wants to chew dry and tasteless meat? We hasten to please you - frying liver is easy and simple, you just need skill!
How to cook liver in a frying pan without additional ingredients? Meat soaked in soda and well washed should be rolled a little in flour or sesame seeds and fried in hot oil for 3-5 minutes, but no more, so as not to dry out the meat. Let it simmer a little under the lid, simmer in its own juices and cook until cooked under the influence of internal temperature. Properly fried liver turns out amazingly airy and juicy, and to also prepare a tougher pork liver, fry it with carrots and onions, and then simmer in a small amount of water with sugar - this will soften its taste and make it more tender. Salting the liver is allowed only at the end of frying, otherwise it will harden, and even a large amount of carrots will not save it.
The liver can be stewed with milk, cognac, spices (nutmeg, ginger, cinnamon, curry, cloves), sour cream and tomato paste. If you decide to stew pork liver, pre-frying is mandatory, otherwise you will never be able to get rid of the annoying bitterness.
Before baking in the oven, it is better to fry the liver cut into pieces and then place it in the oven for 8 minutes. Readiness is checked with a knife - no blood or sanguineous fluid is released from the finished liver. The liver is usually baked in foil for no more than 30 minutes, but do not forget to add a small piece of lard with a slice of liver - for softness and juiciness. Remember the main rule for cooking liver: overdoing the cooking time turns tender meat into indigestible and hard sole.
Knowing how delicious liver can be cooked, it won’t be difficult for you to whip up a holiday lunch or dinner. This truly royal delicacy can be served with potatoes, vegetables, cereals, pasta, salad and the usual pickled onions. Properly prepared liver turns into a culinary and aesthetic pleasure that you want to cook again and again, adding unusual spices and ingredients. You can find even more on the “Eat at Home” website!