If you want to please your loved ones with a tasty and at the same time uncomplicated dish, you can cook the liver. To make the liver tender and juicy, you should not only cook correctly, but also choose an offal.
How to choose a liver
Among all types of by-products presented on store shelves, preference should be given to calf liver. This is a really delicate product, as the condition of the liver largely depends on the age of the animal. You should choose a liver that is smooth on the cut, moist, colored red-brown or light brown. The structure of such a product is rather loose.
Beef liver is dark reddish brown. The liver taste is slightly bitter and rather harsh. Pork liver has a specific taste and, after heat treatment, appears a little rough. The cut of the liver is granular. In contrast, the liver of a sheep is incredibly pleasant to the taste and belongs to gourmet products.
Secrets of cooking liver
Films must be removed from any liver, which will shrink during heat treatment, deforming the pieces of the liver and giving them excessive density. To make the film easy to remove, a piece of liver is pre-scalded with boiling water. How to cook the liver is primarily determined by which animal it previously belonged to. For example, bitterness must be removed from beef liver. To do this, it is soaked in milk for 2 hours.
You can replace milk with water slightly acidified with vinegar. In this case, the product is kept in solution for at least 3 hours. The water should be changed every hour. Pork liver also has a pungent flavor, the intensity of which can be significantly reduced by steeping.
Having cut the liver into pieces of the required size, they must be dried using table napkins. Place the product in boiling water. If the liver is boiled in large chunks, it can take 40 to 50 minutes to cook. Determine the degree of readiness by piercing a piece with a wooden skewer. It is worth considering that the overcooked liver becomes tough, acquiring a granular structure. To make the liver tender, you can cook it in boiling milk.
Fry the liver in a pan much faster. As a rule, cooking takes no more than 3-5 minutes on each side. The poultry liver is fried especially quickly. To keep the pieces juicy, the liver is recommended to be fried, rolled in bread crumbs. Stew the offal with vegetables under the lid should be no longer than 5-10 minutes, since with prolonged processing the liver will lose its inherent tenderness.
