How not to cook liver: it will be tough and bitter

For liver to be tasty, simply frying it is not enough. It is easy to spoil the product and make it tough. To prevent this from happening, you should follow a few rules.

The editors of FoodOboz will tell you about the most common mistakes that are made when cooking liver. It should be remembered that the product should be prepared for heat treatment.

Adding salt immediately to raw liver

Salt absorbs all the water. Therefore, if you salt the product at once - it will turn out dry and tasteless. It is best to add the spice 2 minutes before turning off the pan. The liver will be juicy and soft.

Cooking liver without soaking it

If the liver is not soaked before cooking, it will be tough. The product should first be cut into pieces and pour milk over it. Leave the product in this form for 30-40 minutes. Then take it out, dry it and cook it.

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Cutting the liver into large pieces

Many people are convinced that liver should be cut into large pieces to make it juicy. But in this way it will only dry out quickly. Slices should be no thicker than 1.5 centimeters.

Improper sauce.

The best accompaniment to liver is sour cream or cream. On the basis of these products and should be prepared sauce. Milk components make the liver very juicy and soft. But it will be tasty only if the product is stewed in such a sauce for no more than 20 minutes.

You can also find recipes on OBOZREVATEL:

• Fried liver salad
• Chicken liver pate and beet juice
• Warm salad with liver and apples

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