Cooking tough liver is a serious culinary failure.
People don't like foods that are hard to chew because it's very difficult to enjoy such meals.
But preparing soft and tender liver is a huge success.
Many amateur cooks know that the chances of getting a dish with the perfect consistency are increased by pre-beating the product with a hammer.
In addition, it is advisable to soak the liver pieces in milk.
But following the above steps does not guarantee that the finished dish will be soft.
After all, it is also important not to make one common mistake, emphasized the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
What not to do in the early stages of cooking fried liver
At the beginning and in the middle of heat treatment, the product should never be salted!
Adding salt too early can cause the liver to simply harden.
You can add salt to a dish only at the final stage of its preparation.
If you do not ignore this recommendation, you will certainly get a very appetizing and tender dish.
Expert: Julia Arkhipova
