Principles of liver preparation Bashny.Net

It so happened that a hearty and vitamin-rich liver is not liked by everyone. The smell of a specific, rigid structure, bitterness is felt.





Your idea of the liver can change dramatically for the better if you prepare this nutritious product taking into account the tips that you need to use. "Site" He wants to share in this article.

How to prepare a juicy liver

1. Subtleties of choice
   And select a fresh liverFirst of all, pay attention to the smell and color of the liver. It should be elastic, soft, moist, shiny, without dried places and scratches, with a pleasant and slightly sweet aroma.
   
   
   
   The presence of spots and blood clots may indicate a rupture of the animal’s gallbladder, which automatically gives the liver a bitter taste.
   
   
   
   
   
   Previously, we shared tips that help from all the variety of products in supermarkets to choose only the highest quality and freshest food.
   
   
2. Preparation
   Before preparing the liver, it is necessary to get rid of the film. If it is beef liver, it is easy to do. Wash the liver in cold running water, then place it in warm water for a few minutes. After that, cut a small part of the liver on one side and carefully separate the film with your thumb.
   
   
   
   In pig liver, the film is very thin. To remove, you need to wash it, and then scald it with boiling water. Next, the film will be separated in the same way as in beef liver.
   
   Be sure to remove large streaks and vessels, otherwise it will affect the tenderness of the finished dish and can cause bitterness. To make the finished liver soft, beat it off, pre-putting it in a bag.
   
   
3. Soaking
   In order for the liver to be tender, it must be soaked in cold milk, having previously cut into small pieces. Someone will be enough and 30 minutes, and those who like softer, will have to soak the liver 1-2 hours.
   
   
   
   If there is no milk on hand, you can use baking soda. Sprinkle each piece with it and leave it for 1 hour. After that, wash the liver in cold water.
   
   There is another way of soaking the liver, which is loved by housewives who do not tolerate a sweet milky note in the taste of the cooked product. You can soak the liver in ordinary cold water with the addition of your favorite spices. The smell is just magical!
   
   
4. Slicing
   In order for the liver to turn airy and soft during frying, it is better to cut it in small pieces about 1.5 centimeters thick.
   
   
   
5. The rules of frying
   To make the liver juicy and soft, fry it in a well-heated pan for 5 minutes on each side. It is not necessary to fry longer, otherwise the liver will become stiff.
   
   
   
   It is advisable to salt the liver at the end of cooking. Salt takes away moisture, so the liver, which was salted early, can turn dry.
   
   If you dip the pieces of the liver into flour or clay before roasting, the juice will definitely remain inside, and the liver will be juicy and soft.
   
   
6. Sour cream and cream
   Sour cream or cream is the key to a juicy and soft liver. Extinguish the liver in them is recommended no more than 20 minutes.
   
   
   

Chicken liver recipe in sour cream We tell you how to prepare chicken liver with onions and bacon in foil. The recipe is suitable for those who do not like to mess around for a long time!

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The ingredients

• 500g chicken liver
• 150g bacon
• 3-5 bulbs
• 2 tbsp vegetable oil (for marinade)
• 0.5 tsp spices (Provence herbs or hops-suneli)
• salt, pepper to taste
• vegetable-oil

Preparation

1. Wash the chicken liver, dry and cut into small pieces. In a convenient container, mix 2 tablespoons of vegetable oil, half a tablespoon of salt, half a teaspoon of pepper and spice (I have hops-suneli). Put your liver in a marinade for half an hour.
2. Slice the onions with semi-rings and roast them in vegetable oil until transparent. Before ready, salt the onion and roast for another 3 minutes.
3. Cut the bacon into thin stripes. Bacon can be replaced with smoked sausage or smoked brisket.
4. On the foil sheet, lay out half the bacon, then half the onions, and on top half the liver.
5. Do the same with the other half of the products. Wrap the foil like candy. Warm the oven to 200 degrees and bake the liver for 20 minutes. 5 minutes before ready, unfold the liver and put in the oven for another 5-7 minutes.
   
   
6. Put the liver on a plate and enjoy its pleasant taste.

Knowing, How delicious to cook a liverIt will not be difficult for you to make a varied menu from a useful by-product. You can serve this delicacy with potatoes, vegetables, cereals, pasta, salad and unchanged pickled onions.