How To Cook A Liver To Surprise Everyone

Not everyone likes the liver: an unpleasant aroma, a specific taste and a rigid structure really leave much to be desired.

Not everyone likes the liver: an unpleasant aroma, a specific taste and a rigid structure really leave much to be desired. But preparing a tasty and juicy liver is as easy as shelling pears - you just need to know a few secrets.

Tasty liver selection

 

Taste and aroma largely depend not on your culinary talent, but on the liver you choose. Before the counter in the store, pay attention to:

Appearance of the liver. Choose a product that looks firm and soft. The surface of the liver should be shiny and slightly damp, and there should be no damage to the outer film. No spots. Spots on the surface of the liver or its heterogeneous color indicate that the animal had problems with the gallbladder. Such a liver can be bitter after cooking. Colour. Too light or dark liver indicates poor product quality. The color depends on the type of liver: turkey liver is burgundy, pork liver is red with a brown tint, chicken liver is red or light brown, and beef liver is maroon. Smell. In no case should the liver be sour in smell, as this indicates a stale product. Proper freezing. The orange color of the liver in some places indicates that

How to cook a liver

 

When a quality liver is already on the table, it's time to start cooking. But often the offal is dryish or hard. To avoid this, it is enough to follow a few rules for preparing the liver for frying / boiling / stewing:

Before cooking, be sure to clean the liver from the veins, vessels and film. If this is difficult, place the liver in warm water for a few minutes. The film from the pork liver is best removed with a knife, after holding the product in boiling water for 30 seconds. The marinade will help make the liver more tender. Dissolve a little citric acid or lemon juice in water, add balsamic vinegar and soak the liver in this marinade for several hours. Do not prematurely salt offal, as salt draws moisture from products. It is better to salt it at the end of cooking. If the liver is very tough, place it in a plastic bag and beat it with a kitchen mallet.

 

To ensure that a crispy crust forms on the product during frying, roll it in starch and leave for 15 minutes. The crust will not only make the dish appetizing, but also prevent the juice from leaking out.

How to improve the taste of the liver

Few people like the aroma and taste of a liver cooked without any spices and additives. Here are a few tricks to help you cook it really tasty:

Pork liver is often bitter. It - and other types of liver too - can be left in milk for several hours. This will help not only get rid of bitterness and metallic taste, but also make the product much more tender. If there is no time for soaking in milk, quickly boil the liver in salted water. But note: this will get rid of bitterness, but will make the dish tougher. The specific taste of the liver can be masked with fragrant foods and spices: onions, garlic, fragrant herbs and herbs.

Cooking tender liver

 

For the most delicately cooked liver, there are only a few rules:

Don't overcook the liver. Put the pieces in a well-heated pan and fry on each side for 4-6 minutes (depending on the size of the liver). Fry the liver in batter - it immediately forms a crust on its surface and retains moisture inside. Stew the liver in dairy products - add milk or sour cream.

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