Chicken, veal, lamb, beef, pork liver - a well-known product rich in vitamins, minerals and nutrients. But despite the undoubted benefit, not many people like liver dishes. There is a widespread belief that the liver is dry, hard, and most importantly, if not soaked in milk, it is bitter. But a correctly selected, prepared and cooked liver is a delicate, delicious dish.
Pick your recipe
You will need
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- Sharp thin knife;
- Good lighting;
- Milk or boiling water and salt.
Instruction manual
1
So where did the myth that the liver is bitter come from? The fact is that there is a gall bladder near the liver, and bile ducts in the liver itself. If the animal was improperly cut, if you do not carefully remove the gall bladder, then bile will fall into the product and ruin its taste, giving the very bitterness that can ruin the whole dish.
2
Carefully inspect the liver. Remove the gallbladder, cut out the bile ducts and any greenish-colored pieces. This color is just inherent in spilled bile. This is all that can be done to get rid of bitterness. No steeping of a damaged liver can cope with a characteristic aftertaste.
3
Pork liver is coarser in structure and in order to give it additional softness and tenderness, it is soaked in milk. To do this, the pork liver is pre-washed, the membrane is removed, the bile ducts are removed and soaked for several hours in cold cow's milk.
4
The same effect can be achieved if the liver is blanched before cooking, that is, boiled for several minutes in steep and slightly salted boiling water.
5
If you doubt that the liver you bought is from a young animal, then, regardless of origin, pre-soaking in milk or blanching will also not hurt. After all, it is known that with age all tissues lose their elasticity, which means that when cooking, they will be more rigid.
6
Veal and chicken liver are considered to be the most tender. If you choose between these two products, you should pay attention to the fact that the calf’s liver contains much more copper, a lot of zinc, and is also rich in vitamins A and B12. But in the chicken liver there is calcium, iron, selenium, thiamine, folic acid, vitamin E and a lot of vitamin C. Many fruits lose to the chicken liver in terms of vitamin C.
Useful advice
The liver needs a short heat treatment. A properly cooked liver is slightly pink on a slice. If you overcook or digest the liver, it will become stiff and dry.