A few tips and secrets of life hacking for a tasty and tender fried liver.
Secrets delicious fried beef liver
The secret №1 - The right choice
The liver needs to be resilient and yet soft, moist and shiny, with a pleasant sweet smell.
Proper liver should not have scratches or dried places.
If the product has a sour smell, it is the liver of an old animal and cook it is not worth it. Especially fry, you get a very dry dish.
The secret №2 - liver color
A very important secret. Fresh beef liver has a rich color. Variations range from maroon to brown and cherry.
If beef liver has a very light shade of dark or vice versa, the use of such a product is not recommended.
The secret №3 - Preparation
Since the liver is necessary to remove all vessels, bile ducts and wires.
Remove the film by slipping the tip of the knife and gently pulling the fingers, without making any sudden movements.
If done correctly, the film comes off quickly and easily, without breaks, especially if you put the meat for two minutes in warm water before.
The secret №4 - Cutting + Soda
If the liver is cut into pieces or strips the width of a finger, sprinkle a small amount of soda, stir and leave for about an hour, and then rinse thoroughly with water.
Such liver will melt in your mouth!
The secret №5 - Soaking
To the liver is not bitter it must be soaked in cold milk, serum or salt water for several hours.
To spice into a liquid, you can add a little sugar, and liver while you can soak a piece as a whole, and cut into pieces.
Enough for 30-40 minutes. Then it is necessary to get and to dry. Can be conventional paper towel.
Milk works with the liver miracles, and even the rough and tough meat becomes velvety softness and tenderness.
That's all the secrets.
Video bonus:
Good luck and bon appetit!
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