Liver is not only tasty, but also healthy.
But try to convince those people who are sickened by the specific smell of this product. It is especially difficult with children, who do not agree to even try a piece of liver.
Fortunately, this problem is easy to solve by using a culinary trick from experienced housewives.
To get rid of the characteristic smell and taste of liver, the offal needs to be soaked.
As a rule, milk is used for these purposes, but there is another option - for those who do not want to waste a whole liter of milk, or even more.
It turns out that the result is no worse if you immerse the liver in a solution of a tablespoon of mustard powder and a liter of water at room temperature.
Soaking lasts for 1-2 hours, after which the liver should be dried with paper towels.
The product processed in this way is suitable for frying, boiling or stewing.
