The liver is a very delicate dietary product. It contains many valuable and beneficial elements for the body, including iron, zinc, phosphorus, essential amino acids, protein and collagen. Liver recipes are very diverse. It can be eaten both fried and stewed, in the form of a pate, cake or pancakes. But, in order for the dishes from the liver to be really tasty, it should be properly processed and prepared before heat treatment.
It is necessary
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- beef
- pork liver
- water
- milk
Instructions
Step 1
When purchasing a liver, be sure to pay attention to its quality. The fresh product should be smooth, beautiful brown in color, without seals on the sections. The liver should have a shiny, intact film and clear bile ducts. If you are in doubt about the quality of the purchased product, ask the seller to make several cuts and look at the structure of the liver. It is better to make sure once again that you are buying a good product than to risk your health and the health of your loved ones.
Step 2
The liver should be flushed very well before cooking to remove bile. Then you need to soak it. The answer to the question: to soak the liver or not, you have to give yourself. If you are sure of the quality of the product, its freshness, if it is the liver of a young animal, then perhaps the soaking process can be omitted. It is still recommended to soak the liver before cooking, and this will not make anyone worse. You can soak either a whole piece of offal, or by cutting it into pieces of 8-12 cm. If you soak the liver in a whole piece, this will greatly facilitate its further cutting. The steeping process is necessary for pork and beef liver, as such liver can have a specific bitter taste. It is also recommended to soak the liver, the quality or freshness of which you doubt.
Step 3
You can soak the liver in plain water, cream or milk. For some dishes, the liver is soaked in wine. Soaking time ranges from an hour to two, 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 bitterness and a specific blood taste, but also in order to get rid of foreign odors and harmful substances. In addition, after soaking, it becomes light, juicy, tender and gains the necessary moisture.
