Professional chefs never put liver in the frying pan without first “processing” the product.
And it's not just about removing the films and soaking in milk. Many cooks also sprinkle the liver with sugar.
Using a sweet bulk product practically guarantees the preparation of a perfect dish.
This way, the food will acquire the desired consistency.
What does using sugar give?
If you sprinkle the liver with granulated sugar before frying, the dish is unlikely to become tough during cooking.
On the contrary, the food will become soft and tender. Everything will be chewed perfectly. Even the most sophisticated gourmet will certainly enjoy such a meal.
Another positive effect of using sugar is "masking" the unpleasant bitterness. Unfortunately, fried liver often has an unpleasant taste. The sweet component helps to eliminate this problem.
To get the desired effect, just a pinch of sugar is enough. Overdoing it with the product can simply ruin the dish.
