Cooks revealed the main secrets of how to properly cook any type of liver

Liver is one of the main products, which consists of important nutritional elements for health. This product is often a “quick aid” for a weakened body.

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However, if the liver is cooked incorrectly, few people will like it: a specific and incomprehensible taste, rough texture and difficult to chew.

In order to always please your family with an ideal and exquisite liver dish, you should adopt the following culinary secrets:

1. Beef and pork liver must be soaked and do not forget to remove the transparent film with veins. Otherwise, the whole result will be spoiled.
2. Any liver must be pre-marinated: it is this secret that makes it possible to drown out its specific aroma.
3. All types of liver “love” spices. Yes, you can use pepper, paprika, garlic and citrus zest for chicken. Rosemary, basil, nutmeg and oregano are suitable for beef and pork. Chicken liver should be marinated in a small amount of spices, beef – in a moderate amount. But for pork, it is better to take more spicy herbs.
4. After preliminary frying, any liver should be stewed in sauce. Otherwise, it will remain rigid.