When to salt liver to avoid dryness: an important nuance

Liver is a nutritious but demanding product. The meat can turn out dry and tough if it is not cooked properly. It is also very important at what stage you add salt.

A food blogger with the nickname mariiam foodblog shared her tips on how to cook liver to make it soft and juicy on Instagram. It is very important to use the right ingredients.

The cook explains that it is very important to salt the liver at the end of cooking. Only then will it be very soft and juicy.

Ingredients:

• beef liver - 600 g
• onion - 2 pcs
• quince or sour apples - 1-2 pcs
• sour cream - 100 g
• water - 100 ml
• garlic - 2-3 cloves
• sugar, pepper, salt

Method of preparation:

1. Peel the liver and cut it into small pieces.

2. Cut the onion into half rings.

3. Fry the vegetable over medium heat.

4. Add the liver and fry for 5 minutes.

5. Add sugar, spices, and pepper and simmer for another 5 minutes.

6. Add garlic and quince and prepare the filling (sour cream and water).

7. Season with salt and simmer over low heat under a lid for another 10-15 minutes (depending on the size of the pieces).