Often, when fried, this liver becomes very tough, dry, and almost tasteless. How to avoid this and fry tender beef liver later in the article.
Beef liver is the best offal not only in taste, but also in nutritional value. It has a slightly bitter but pleasant taste.
A huge number of different dishes are prepared from it. Both hot and cold. For example, boiled liver is added to salads, appetizers, casseroles and pates, and is also used for filling pies and other pastries.
But most often the liver is fried, grilled or used for making shish kebabs.
There are many ways to cook beef liver. It all depends on preferences and taste preferences. If you just want fried liver, then this selection will be especially useful.
How to fry the liver so that it turns out juicy, soft and tasty?
This process has several subtleties and features.
In order for the beef liver to become tender and tasty when frying, you need ...
1. First of all - the quality of the original product, appearance and freshness of the liver. Fresh beef liver has a rich color. Too light or too dark shade - most likely indicates poor quality.
Important! The film on the surface of the liver should not be damaged, and the cut of a good liver is smooth and not grainy in any way.
2. The liver must be able to properly process and prepare, remove the outer film and other unnecessary places.
3. Then it is recommended to soak the beef liver in milk for at least 30 minutes. This allows you to get rid of the specific odor and give the liver a delicate taste.
4. Slicing - in small pieces or in large portions. If cut in portions, then these should be wide, flat pieces of a finger width.
Important! It is imperative to remove the bile ducts, otherwise the dish may be spoiled.
5. Beat back. Wrap portioned pieces in cling film and lightly beat off with the back of a knife. You do not need to use a kitchen hammer for this purpose, the liver is much softer and more tender than meat, it will simply tear it.
6. Soak in milk again. Beef liver chops are soaked in milk for 15-20 minutes just before frying.
7. Breading. This is an important step that should not be neglected. It is the simplest: flour and a small amount of spices. Rosemary, thyme and savory work well. Salting the liver at this stage is not worth it, as it will become tough, even if the heat treatment proceeds according to all the rules.
8. Oil. It is best to fry in vegetable oil. But some recommend doing it with ghee.
9. Temperature. The heat level of the pan should be medium. If the liver is cooked over high heat, it will burn on the outside, but will remain soggy on the inside. A small fire is also bad: the liver will turn out to be dry and tasteless.
Readiness is determined by color. In the end, you can add salt.
10. When the liver brightens, pour in a small amount of water and simmer under the lid for 3-5 minutes. After that, the liver can be salted and pepper again, if there was not enough salt.
Onions for the liver should always be fried in a separate pan. If you love him, of course.
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