Previously, she spent hours soaking the liver in milk, found a new recipe, where you do not have to mess with the liver at all, and the result will be excellent.

Cooking offal at home is not the easiest task. How much to cook the liverWhat to soak it in and what to use spices? The thing is that some of the citizens do not use such products at all because of some principles or views on life. Meat is one thing for them, but guts are another story altogether.



And, by the way, it's a waste. They should learn from the Chinese. These comrades almost every piece of animal carcass is allowed into the business. And it's delicious! The same liver: there is a huge difference between chicken, beef or pork. Each of them needs its own approach and the right recipe. Today we will talk about their preparation. The dishes, I must say, are excellent.

How much to cook liver Chicken liver Chicken The liver differs in its softness and even tenderness from all the others on the list. You do not need to “shamanize” it for a long time. You'll ruin it. However, for such a delicate product there is a small, but preparation.

First of all, it should only be chilled. Frozen chicken liver will immediately give out a fountain of water and will never be able to roast properly. And in stewed form, such a product will not be very appetizing. It should be salted only at the very end, and first dried with a kitchen or paper towel. We don't need any extra moisture.



Second, when you put it down, cut it down. Portionally fry the liver so that the oil does not have time to cool. A little more time and a much better dish. The finished liver should be soft, but elastic: you can understand this state banally, checking with your finger. It will immediately become clear which party is already prepared and which is not. The finished dish should be taken immediately from the pan. After all, even with the fire turned off, it will continue to prepare.

Beef and pork liver Pig liver fatter and tougher beef. However, the beef itself is quite dry. Naturally, something needs to be done to improve the taste and texture. The easiest way is to soak before cooking. The classic, but not the most convenient way is milking. An hour and a half per kilo, and in the case of pork, you can add a little spice.

But we would like to offer you alternative. It is convenient, gives a guaranteed result, and you do not need to run for milk to the supermarket. We will also consider a couple of other tips.



First, wash the refrigerated liver and get rid of unnecessary films. To do this, you can use dexterous hands and a sharp knife. Or just pour the surface of the liver with boiling water. Now the decision is yours: a large piece is soaked longer, smaller pieces will take you much less time.

A kilogram of liver needs to make 600 ml of solution. To do this, a liter of pure warm water is diluted with a spoon with a slide of salt and the same portion of sugar. We fill the cut liver with a solution and wait for 45 minutes. For a whole piece, it takes an hour and a half. Pork will also require any favorite spices. What can I do, she's bitter!



So what's going on in terms of science? Liver cells are saturated with water, protein denaturation and diffusion occur. In other words, water takes the place of bitterness and unpleasant aftertaste. But do not worry: the dish will not be watery and unsaturated. We'll just remove all the excess, improve the aftertaste of the product. You can't even wash it, by the way. Just drain the extra liquid on the dummy and start cooking.

What else? Some people, trying to soften the liver, use products such as: pottery. Even milk can be used. serum. But, in our opinion, the result is the same, only more expensive.



The fastest way to somehow improve the taste of the liver is to sprinkle its pieces of ordinary soda. So they should be marinated for about 5 minutes, and then the product should be thoroughly washed. Yes, the method is not as reliable as the one written above, but it also has the right to life. Soda is a good absorbent, and the method is really lightning fast. For sudden arrivals, sometimes only he is suitable.

But some apparently lovers of barbecue suggest soaking the liver in water mixed with soda and crushed bow. Put it at night and put it on fire in the morning. In general, why not? But! Soaking time would be reduced by 2 times. And the taste (and smell) of onions is not for everyone. And this is a viable way, too.



From the liver you can prepare a huge number of delicious and nutritious dishes. And it is prepared almost everywhere: from the pan and to the grill in the country. The main thing that we would like to draw your attention to is that it should be of high quality. And fresh as possible. Then the dish will not only be delicious, but also useful.