We cook the liver so that it is soft and tasty: 5 tricks
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Liver is one of the inexpensive and affordable products that must be in the diet of every person. The fact is that any liver has a rich composition. However, many people forget about this important product just because they don't know how to cook it properly.
What secrets you should take note of:
- If you want to be sure that that the dish turns out to be tasty, always buy chilled liver. If the product is frozen, it is difficult to be 100% sure that it is fresh.
- If you are afraid to spoil the dish, then take chicken liver – it is impossible to spoil it. Beef and pork liver must be pre-soaked. Milk is good for this purpose.
- You should not cut the liver into too large and thick pieces. They just can't cook the way you expect them to. The maximum thickness should be about one centimeter.
- It is always necessary to remove all excess from the beef liver in order not to spoil the taste of the dish. It is not only about the film, but also about veins.
- Which spices should be chosen for the liver? The best options are garlic, onion, basil, thyme, curry, parsley and pepper.
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