Never cook liver like this: why the meat often turns out dry and hard

Liver is a very tasty and versatile product that can be used to make many different dishes. But even experienced cooks don't always manage to do everything well. Meat requires a special technology.

Chef Robert Farrar Capon talks about the most common mistakes that are often made when cooking liver. The article was published in the print version of The New York Times back in 1985.

Liver should not be overcooked

Liver meat is very tender and soft. But you can easily ruin it if you overcook it in a pan. The secret to good taste is that the liver should be fried quickly over high heat. This way, it will not have time to become dry and hard.

Frying frozen liver is not the best option

If you fry liver that has been frozen, it will simply turn into mush. The product loses its texture when cooked in this way. If you plan to fry liver in a pan, it is best to use fresh liver.

Don't cook the liver right away

Before you make anything with liver, you first need to clean it from blood vessels and membranes. You shouldn't forget about this, because the cleaned liver will be juicy and soft.

Recipe for delicious liver with onions

• fresh liver - 400 g
• butter - 2-4 tbsp
• onions - 2 large (cut into thin strips)
• vinegar - 1 tbsp (optional)
• salt and pepper - to taste
• flour for sprinkling
• finely chopped parsley - 2 tbsp.

Method of preparation:

1. Cut the liver into thin slices 0.5 cm thick.

2. Fry the onion.

3. Melt the butter in a large frying pan and fry the onion over medium heat until golden brown (10-15 minutes).

4. Add vinegar, salt and pepper, stir and set aside.

5. Dredge the liver pieces in flour, shake off the residue.

6. Heat the butter over high heat and quickly fry the liver on each side for 30 seconds. The liver should remain slightly undercooked inside.

7. Return the onion to the pan, add the fried liver and heat together.

8. Put on a dish, sprinkle with chopped parsley.

Chicken liver gravy for a side dish

Ingredients:

• chicken liver, cut in half - 400 g
• butter - 2-4 tbsp
• finely chopped shallots - 2 pcs.
• fresh mushrooms, cut into slices - 170 g
• cognac - 2 tbsp
• dry white wine - 1/4 cup
• heavy cream - 1/2 cup
• salt and pepper - to taste
• finely chopped parsley - 2 tbsp.

Method of preparation:

1. Melt the butter in a large frying pan and fry the chicken liver over high heat in small batches. Remove the liver when the center remains slightly raw.

2. In the same pan, fry the shallots and mushrooms until golden brown (3-5 minutes).

3. Add cognac and wine, bring to almost complete evaporation.

4. Then add the cream and bring the mixture to the consistency of a sauce.

5. Return the liver to the pan to finish cooking in the sauce.

6. Add salt and pepper to taste. Serve with pasta or rice, garnish with parsley.