Many do not like the liver because of the specific taste, smell, rigid structure, unpleasant color. However, knowing just a few secrets, this useful product can be made both fragrant and mouth-watering. The thing is in the rules for choosing the liver and how to prepare it.
Pick your recipe
The greatest nutritional value for the body is beef liver, however, pork and chicken also contain many useful substances, macronutrients, and vitamins. Therefore, when choosing, you need to focus only on your own taste preferences, as well as on the offal quality, shelf life and appearance of the frozen piece.
Tips for choosing a delicious liver
When considering pieces of liver in a store, you should pay attention to the main nuances of choice. The taste of the future dish, as well as its smell and appearance will depend on this.
Here are a few rules for healthy offal buyers:
- an unfrozen piece should be resilient, soft to the touch;
- the surface of the liver should shine, and the film should be intact, without cuts and tears;
- if spots are visible on a piece, you can’t take it - it means that the animal had problems with the gall bladder, and the product will be bitter after cooking;
- the color of the piece should be uniform, not very light, but not too dark (healthy turkey liver - burgundy, pigs - brownish red, chicken - light brown, with a reddish tint, beef - dark maroon);
- the liver should not have an acidic smell;
- if pieces of an orangeish color are noticeable on a piece - the liver is thawed several times and frozen again, the taste will definitely deteriorate.
How to cook a liver
Many children and adults do not like the liver, noting that it is very stiff, dry, sometimes bitter or smells bad. The thing is that some housewives simply do not know how to cook it properly.
You need to follow just a few simple rules for the preparation of offal:
- necessarily before cooking / stewing it is necessary to remove the whole film from a piece, cut the veins, pieces of fat, it is they that are bitter in the finished dish;
- to easily get rid of the film, you need to place a piece for 5 minutes in warm water, even better - scald it with boiling water;
- a simple marinade of 5-6 tablespoons of lemon juice and the same amount of balsamic vinegar in which the offal should be soaked for 4-5 hours will help make the liver more palatable to taste;
- so that the product remains juicy during cooking, you cannot salt it immediately - salt draws moisture, it is better to salt it at the end, about 10 minutes before the end of cooking or stewing;
- a stiff liver can be made softer by shifting it into a tight bag and repelling with a kitchen hammer;
- when frying, you can achieve a crisp by rolling the slices in potato starch;
- to make the liver less bitter and more tender, you need to soak it in milk for an hour before stewing, frying.
