The liver can be used in the preparation of a wide variety of dishes.
At the same time, the expert of the online publication BelNovosti, chef Yulia Arkhipova, remains faithful to the classics and prefers to stew the liver in a frying pan.
How to choose a product suitable for this purpose - we will tell you in this article, and we will start by listing the types of liver that can be found in stores.
Chicken liver
Chicken livers have a bright scarlet color and a delicate creamy flavor that goes well with cream, sour cream, Greek yogurt and butter.
Pork liver
It contains more fat than chicken or beef, but at the same time pork liver is the most delicate in taste, with a light spicy sweetness. The combination of pork liver with onions, garlic, carrots, bell peppers and hot mustard-based sauces is a dream of any gourmet.
Beef liver
This type of liver is dark red in color, firm in texture, and becomes soft and juicy when stewed with sour cream or red wine.
How to choose liver for stewing
It is recommended to choose a fresh product, not frozen. High-quality liver should be elastic, smooth, without damage, scratches, dry areas and dark spots.
The color should be uniform and rich, and the smell should be fresh and slightly sweet.
If you buy frozen liver, pay attention to the packaging date. Another important indicator is the thickness of the ice. It should be thin and almost invisible. If there is too much ice, the storage conditions may have been violated, and such liver will be difficult to stew without losing its taste.
Expert: Julia Arkhipova
