Liver is not only tasty, but also a nutritious by-product, which contains a lot of vitamins and minerals.
Then why does it appear so rarely on our tables? According to the expert of the online publication BelNovosti, chef Yulia Arkhipova, the unpopularity of liver may be due to its bitterness.
Regardless of the freshness and quality of the product, it may have an unpleasant taste that can ruin any dish.
How to avoid this? Of course, you need to prepare the liver before you start cooking it.
Soak in milk
Most often, housewives use this method, that is, they soak the liver in milk, which neutralizes the unpleasant taste.
The liver should be cut into pieces and left for half an hour to an hour in a bowl filled with milk. Then rinse the pieces and dry them with a paper towel.
The method is suitable for any type of liver – chicken, beef and pork.
Use water with salt
If you don’t want to waste milk (or maybe you don’t have any on hand), take regular water and boil it, adding a little salt.
Then put the chopped liver in boiling water for 3-5 minutes, and when the time is up, rinse in cold water and you can start cooking.
As a result, the liver will not only be less bitter, but also more tender.
Baking soda
Try sprinkling the liver pieces with baking soda (don't overdo it) and leave for 40-60 minutes to allow the baking soda to neutralize the bitterness.
Then everything is as usual: wash, dry and cook.
Expert: Julia Arkhipova