Many amateur cooks refuse to cook liver because dishes made from it turn out dry and tough.
However, such a result is a consequence of improper cooking. There are several nuances that will help make liver dishes softer, more aromatic and juicier.
How to choose liver
When choosing an offal, pay attention to its surface. It should not have any dried areas or greenish-yellow spots, which are a sign of damage to the gallbladder.
A sign of quality is an elastic texture and a uniform shade; there should be no dark areas.
How to Cook Liver: 3 Secrets
1. First, pork or beef liver needs to be prepared. To do this, first remove the vessels, connective tissue, and film. Chicken liver is thoroughly washed and the connective tissue is also removed.
2. Soaking is an important procedure that helps to get rid of bitterness. You can put the offal in cold milk, salted water or whey. The liver is put into the liquid whole or cut into pieces. The recommended soaking time is from 1 to 3 hours.
3. Frying time also plays an important role. If you overcook the offal, the dish will disappoint you with dryness. So, beef liver is fried for about 10 minutes, chicken - 8-10 minutes, and pork - 15-20 minutes.
