Are you going to cook liver? First, scald it with boiling water – we’ll tell you why

You have probably come across a recommendation that involves treating the liver with boiling water before cooking it – this advice can be found on the pages of many cookbooks.

Expert of the online publication BelNovosti, chef Yulia Arkhipova, decided to tell why such a culinary trick should be used and what its advantages are.

Eliminating bitterness

The first reason is to remove bitterness. Boiling helps to get rid of the bitter taste of the liver, which makes the dish more pleasant to taste. This procedure also reduces cooking time.

Getting rid of excess protein

The second reason is the elimination of protein. Boiling water helps remove excess protein from the liver, preventing the appearance of a greenish tint during cooking and the formation of foam. As a result, the finished dish looks more appetizing.

Improving taste

The third reason is that liver treated with boiling water turns out juicier and more pleasant to taste, even if it was initially dry or frozen.

Previously, we talked about how you can improve the taste of coffee.