When frying the liver often becomes hard, dry and tasteless. How to avoid it and fry tender beef liver later in this article.
Beef liver - one of the best by-products not only taste but also nutritional value. In contrast to the swine, it has a slightly bitter but pleasant taste.
you can cook a lot of different dishes from beef liver.
Boiled liver added to salads, cooked from her snacks, burgers, casseroles and pies, as well as a filling for pies and other baked goods. Also, the liver is fried in oil, baked in grilled kebabs made from it.
Ways to cook beef liver, there are many: it can boil, extinguish, broil, bake.
How to fry the liver so that it turned out juicy, soft and delicious.
In this process, there are a few subtleties and features.
Beef liver to become tender and tasty when fried
1. First of all, it must be said that the taste of the finished dish will depend on the quality of the original product and its type.
An important point - the freshness of the liver. Since the by-product has a very short period of implementation - not more than 3 days - should be careful about his choice.
Fresh beef liver will have a rich color. Too light or too dark shade of the product may be indicative of its poor quality.
The film on the surface of the liver should not be damaged, and the cut must be smooth, not grainy.
2. Before you fry the liver, it should be treated properly. First you have to remove the outer skin.
To this boiling water pour over the liver, and then immediately dip it into cold water. After this simple manipulation of the liver film comes off very easily.
3. Once the liver is prepared, it should be soaked in milk. This will get rid of the peculiar smell of the liver and give a delicate flavor. Soak the liver should not be less than 30 minutes, it is better - an hour and a half.
4. Decide how you want to fry the liver - cubes or large portions. If the liver is sliced in portions, it should be wide, flat pieces in the finger width.
When cutting the liver you may come across the bile ducts. They should be required to be removed or meal can be ruined.
Portions wrap in plastic wrap and gently beat off the back of a knife.
Use a kitchen hammer for this purpose is not recommended, as the liver is much softer and more tender meat, and hammer it can shatter or break.
5. Once the liver is sliced and broken off, should be back to soak it in milk for 15-20 minutes.
6. While the liver is soaked, prepare the batter.
Mix the flour and a small amount of spices.
To do this well suited rosemary, thyme and savory.
To salt the liver at this stage is not necessary, as it will be tough, even if the heat treatment will take place according to the rules.
7. When the liver is completely ready for roasting, the question arises, on what and how to fry. It is better to do it in vegetable or melted butter.
The degree of heating of the pan should be medium.
If the finished product to high heat, the liver will burn on the outside, but inside will remain raw.
And when it is cooked on low heat will dry and tasteless.
The cooking times depend on the size of the pieces. Best landmark - the color of the product. As soon as a piece of liver will change color half cut, it must flip.
Readiness liver readily determined by puncture with a fork or a knife.
If clear juice is extracted from the liver, it is ready. For 5 minutes until cooked liver worth salt.
8. If you cut the liver in small cubes, it is best to fry them with onions.
The liver is prepared as already described above.
Bow be cut into thin semicircles rate of 2-3 bulbs per 300 g of liver.
9. Heat the oil in a deep frying pan and fry the onion in it until golden brown. Liver roll in flour, mixed with spices and fry in the pan together with onions.
It is important that the liver was placed into the pan in a single layer.
If you need to cook a lot of the liver have to fry it in several approaches.
Fry the liver, stirring it up as long as it does not change its color.
10. When the liver brighten, fill it with a little water and simmer for 3-5 minutes.
After that, the liver can add salt and pepper.
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