How to Make Beef Liver More Tender and Remove Bitterness: A Culinary Trick
Cooking a bitter and too tough fried liver is certainly a serious failure for any cook.
Many beginners are sure that a lot depends on luck.
The common opinion is as follows: if you are lucky and the product is initially of high quality, then the dish will turn out delicious.
If the quality of the purchase is questionable, then the food is unlikely to be worthy, no matter what measures the cook resorts to.
However, these statements have nothing to do with reality. In fact, any housewife can remove the bitterness from the liver and make the dish softer.
To do this, it is enough to pre-soak the product.
What liquid to put the liver in
Is the cook not sure that the product at hand will produce a soft, juicy and tasty dish that is easy to chew?
Then the liver needs to be put into a deep container and filled with milk. If there is no white drink, you can use tomato juice.
The product should be left in any of these liquids for two hours.
As a result, the liver will be ready for frying or other heat treatment. The dish will become soft, juicy and will not taste bitter.
