Liver contains protein, low fat, vitamins A, D and E, essential trace elements such as iron, phosphorus, potassium, sodium, magnesium, calcium, iron, zinc and iodine and that's why many doctors recommend this food.
If you look after your health and figure, do not worry about including it in your menu - it is easy to absorb by the body. Liver is good and low calorie product and will not spoil your figure if you cook it properly without using a lot of fat.
But not everyone likes its taste. Some find it strange, others complain that they have difficulty cooking it. That's why there are a few tricks for cooking and soaking it before throwing it in the pan.
Whether you decide to stew it or fry it, there are a few basic things for its preparation. In order to make the liver tender and tasty, it must be soaked in fresh milk. Yes, this is not a joke (if anyone thought so).
The first thing you need to do for a delicious liver is to clean it of any veins and clots that may be on it.
Then you need to rinse it with water and cut it into strips or pieces, according to what you want to cook.
Once it is cut and cleaned, it is time to soak it in the milk - put it in a deep bowl and fill it with milk so that all the pieces are completely covered with the liquid.
The duration of soaking liver depends on how old the animal is and how long the product has been stored. It is recommended to soak it for 2-3 hours, but if you do not have that much time, leave it for at least 30 minutes. Then strain it from the milk and dry the liver with paper. After soaking it, in addition to acquiring a softer texture, it will also become tastier.
In general, when you buy chilled liver, you should soak it in fresh milk. Milk removes the heavy smell of liver and makes it more tender. If it is homemade, it must be boiled and left to cool in advance. In case you use pasteurized from the store, it is not necessary to boil it in advance.
Another option for the preparation of this delicate product is to soak it in water with soda. But this runs the risk of leaving an unpleasant odor from the soda if it is not rinsed well with water. The procedure is the same except that once it has been left for a while, you will need to rinse it very well under running water and then dry it.
To make your dish perfect, it is advisable to keep in mind that you should not season liver with salt during cooking, because the salt will make it tough.
We recommend that you definitely try our recipes for beef liver, fried liver and oven-roasted liver.
See also how to cook liver.
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