What “secrets” will help you avoid this when cooking hard and dry liver?

1

Not everyone knows that any type of liver is a product that can literally put a person with a weakened body on their feet.

The secret of such a miraculous effect on the body lies in its special nutritional composition.

Details

Many people do not like to cook liver just because it often turns out to be tough, lacking juiciness and not very tasty.

What tricks will help avoid these problems

1. Don't forget the milk

Some housewives save this product, not wanting to spend it on cooking the liver. This is a big mistake. Only milk can rid the liver of bitterness and other unpleasant flavors.

If you use the product for the marinade, it will also help improve the smell during cooking.

2. Salt

Many people are used to salting dishes right away so that they don't forget to add this important component later. But this is a big culinary mistake.

Because of the salt, the juice begins to stand out prematurely.

As a result, the dish turns out dry and tasteless.

Therefore, you need to salt the liver 5 minutes before it is fully cooked.

3. Don't forget about the breading

It is not necessary to use special crackers – you can simply limit yourself to any type of flour. Breading helps to “fix” the meat juice inside the liver.

Thanks to this simple trick, the dish turns out tastier and more appetizing.