Why do you need soda when frying liver: this trick is known only to professional cooks

Did you know that baking soda can make not only baked goods, but also meat products more porous and airy?

As the expert of the online publication BelNovosti, chef Yulia Arkhipova , explained, this also applies to liver – chicken, beef, pork.

Thanks to soda, the liver becomes soft, juicy and tender, simply melting in your mouth.

Here's the explanation: sodium bicarbonate, commonly known as baking soda, is a weak alkali. When it enters muscle fibers, it chemically reacts with the acid in the muscle fibers, neutralizing the acidic environment. This makes liver pieces especially soft, tender, and "airy."

How to cook liver with soda

First, leave the whole piece of liver in cold water for 10 minutes. Then cut it into pieces, removing the film.

Sprinkle the liver pieces with soda and mix them. Cover with a lid and leave for 1.5 hours.

After this, rinse the offal in running water to remove the soda.

Now the liver is ready to be cooked according to any recipe. For example, you can mix flour, salt, pepper, spices and roll each piece of liver in this mixture before frying, then heat the frying pan with oil and fry the liver for 5-7 minutes on each side.

You can add garlic to the finished dish for flavor.

Previously, we talked about how to save overly sour sauerkraut .