Chicken, veal, lamb, beef, pork liver is a well-known product rich in vitamins, minerals and nutrients. But despite the undoubted benefits, not many people like liver dishes. There is a widespread belief that the liver is dry, tough and, most importantly, if not soaked in milk, bitter. But a properly selected, prepared and cooked liver is a delicate, delicacy dish.
It is necessary
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- Sharp thin knife;
- Good lighting;
- Milk or boiling water and salt.
Instructions
Step 1
So where does the myth that the liver is bitter come from? The fact is that next to the liver is the gallbladder, and in the liver itself - the bile ducts. If the animal was improperly cut, if you do not carefully remove the gallbladder, then bile will get into the product and ruin its taste, giving the very bitterness that can ruin the whole dish.
Step 2
Examine the liver carefully. Remove the gallbladder, cut out the bile ducts and any pieces that are greenish. This color is just inherent in spilled bile. This is all you can do to get rid of the bitterness. No amount of soaking a tainted liver can cope with the characteristic aftertaste.
Step 3
Pork liver is coarser in structure and to give it additional softness and tenderness, it is soaked in milk. To do this, the pork liver is pre-washed, the membrane is removed, the bile ducts are removed and soaked for several hours in cold cow's milk.
Step 4
The same effect can be achieved if the liver is blanched before cooking, that is, boil for several minutes in steep and slightly salted boiling water.
Step 5
If you doubt that the liver you bought is from a young animal, then, regardless of the origin, preliminary soaking in milk or blanching will also not hurt. After all, it is known that with age, all tissues lose their elasticity, which means that during cooking they will be more rigid.
Step 6
Veal and chicken liver is considered to be the most tender. If you choose between these two products, you should pay attention to the fact that veal liver contains much more copper, a lot of zinc, and is also rich in vitamins A and B12. But chicken liver contains calcium, iron, selenium, thiamine, folic acid, vitamin E and a lot of vitamin C. Many fruits lose out to chicken liver in terms of vitamin C.
