Many people do not know that properly cooked liver always turns out soft, juicy and tasty, since there is no bitter taste.
However, improper cooking techniques prevent the offal from realizing its full potential.
In order for the liver to always turn out at a decent level, you need to know the five main secrets, says Yulia Arkhipova , an expert on culinary issues at the online publication BelNovosti.
What do they consist of?
Choose the right spices
Don't think that liver doesn't need to be seasoned with spices. This will only make the offal tastier. As a rule, liver is fried with onions and salt.
You can also add a little garlic, chili powder, thyme, basil or sage.
Additional Ingredients
It is difficult to "overdry" the liver if you decide to stew it with cream or sour cream. In this case, the offal turns out incredibly tender and high-quality.
It also makes sense to prepare batter according to any recipe. In this case, all the juices will remain inside the piece of liver.
Correct introduction of salt
There is a category of products that should not be salted at the beginning or in the middle of cooking: they turn out dry and tasteless.
The liver falls into this category.
Therefore, it is recommended to salt it a few minutes before the end of cooking.
Features of different types of liver
Chicken by-product is the easiest to cook. Chicken liver is tender, soft and juicy. There is practically no bitterness in it.
Pork liver is also quite soft, but it is important to treat it to remove any bitterness.
Beef liver is considered the most delicious, but it is easiest to dry it out and make it juicy.
Thickness
It is extremely important to remember that the correct liver size is one of the factors for a successfully prepared dish.
In order for the offal to be fried well, the thickness of the piece should not exceed one and a half centimeters.
Earlier we talked about what can replace eggs in cutlets .
Expert: Julia Arkhipova
