Liver dishes are not always popular with housewives. Many people refuse this product, as the liver can turn out to be dry, tough, and sometimes bitter. So that the finished dish does not disappoint, you need to know the secrets of choosing and cooking liver.
How to choose a liver
You should always choose only fresh liver, paying attention to its color and smell. A quality product has a smooth surface without stains, the structure is always elastic. The liver color should not be too light (whitish) or dark. Fresh liver has a slightly sweetish odor, sourness indicates that the product is spoiled.
How to cook liver
A prerequisite for a tasty liver is the removal of the film, large veins and blood vessels, because of which the dish can turn out to be tough and will taste bitter. To make the liver tender, it is recommended to soak it for 30 minutes in cold milk, after cutting it into portions. After soaking, blot the product with a paper towel. To make the liver soft and airy, it needs to be cut into small pieces.
How to fry and salt your liver
Any liver should be fried in a well-heated skillet. On each side, 5-6 minutes is enough, otherwise the liver will be tough. So that the pieces of liver have an appetizing crust, they can first be rolled in flour.
It must be remembered that salt picks up moisture, so you need to salt the liver at the very end of cooking, otherwise the dish will be dry.
What to cook the liver with
A juicy and soft liver will turn out if you cook it with cream or sour cream. This is a classic combination used by many chefs. Cream or sour cream is added during the cooking process and the liver is stewed in them for a maximum of 20 minutes.
