Surely many people cook liver less often than recommended simply because they cannot achieve high-quality results.
Not every housewife can make the offal tender, juicy and tasty.
However, with the help of five proven tricks, this situation can be brought under control, says Yulia Arkhipova, a culinary expert for the online publication BelNovosti.
What are these secrets?
Don't ignore soda
Some people for some reason believe that even a small amount of soda can spoil a dish with an unpleasant taste. This is a misconception.
Soda can make any liver soft, so you can safely use it.
Treatment with boiling water
Few people know about this trick, although it will allow you to achieve very impressive results. It is easy to use. To do this, you just need to put the already chopped liver in hot water for half a minute.
After that you can proceed to the rest of the manipulations.
Cooking order
Liver is rarely cooked separately from other products, as its taste is best revealed when cooked with vegetables. Therefore, it is worth frying the onion first and then cooking the liver on this "pillow".
Don't overexpose
The liver cooks quite quickly, so there is no point in keeping it on the stove for too long. If you ignore this recommendation, the liver will turn out dry and tasteless.
Salt
As with other types of meat, it is best to add salt at the very end. Otherwise, all the juices will "disappear" from the liver.
Earlier we talked about how to cook potato pancakes correctly so that they don’t turn black .
Expert: Julia Arkhipova
