It is unlikely that any gourmet will like tough and “rubbery” liver.
It is very easy to avoid this problem and achieve a soft, tender and juicy dish.
It is enough to pre-soak the product.
In most cases, milk is used for this. But there is a problem: "milk" treatment of the liver takes at least 30 minutes. Sometimes the procedure drags on for several hours.
The expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova suggests pouring another liquid over the liver: it will turn out much faster and tastier.
What to pour on the liver
The product must be treated with boiling water.
But first, the liver needs to be cut and the veins and films removed.
The resulting pieces should be placed in a deep container and filled with water that has just been brought to a boil.
The liver should be treated in boiling water for two to three minutes: this will be quite enough to soften it and eliminate all unnecessary tastes and smells.
If you stew the processed pieces of liver in a frying pan, adding onion, sour cream and mustard, you will get an incredibly appetizing and tender dish.
Earlier, gourmets were told how to prepare a delicious and aromatic cottage cheese casserole.
Expert: Julia Arkhipova
