How to soak liver before cooking and why is it necessary?

Are there any other options?

Liver is not only soaked in milk. Of course, this liquid gives a delicate, soft and extraordinary taste to the offal, especially beef. But you don’t always have milk on hand. In this case, you can use other options.

Options:

The easiest way is to use purified water to soak the liver. It must be changed after one hour. And before soaking again, the liver pieces are washed thoroughly. After this procedure, you can get rid of excess bitterness and make the liver a little softer.

But to give the offal a spicy aroma or piquant taste, you can use seasonings and spices. They are added to some water and the liver is soaked in this aromatic solution.

Before soaking the liver, it must be cleared of film, blood clots and all ducts removed.

How to soak the liver correctly?

Everything is quite simple. Correctly soak the liver as follows:

1. If the offal is frozen, let it thaw.
2. Rinse the liver thoroughly, remove the film and bile ducts.
3. Cut into portions (optional).
4. Pour milk over the liver until it is completely covered.
5. Wait the right time.
6. Place the liver in a colander and let drain.
7. Start cooking.

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To make the liver dish juicy and tasty, you should carefully remove all the veins and remove the film. Experienced chefs use one trick: the film will come off easier and faster if a piece of liver is scalded with boiling water or kept in hot water for 20–30 seconds.

Soaking time

The duration of soaking depends on the size of the liver and the presence or absence of odor. How long does it take to keep it in milk on average?

• Kisses – 3–4 hours.
• Chopped – 30–40 minutes.

For convenience, many housewives leave the liver in milk overnight so they can quickly cook it in the morning. You can keep it in the marinade for a long time, up to 8 hours. It is believed that the more time it remains in the liquid, the better it will be saturated and softer. Naturally, you can only leave soaked offal for such a long period in the refrigerator.

Fried liver recipe

Liver fried with onions turns out juicy even without soaking. Onions eliminate unpleasant odor and improve taste.

Prepare the dish like this:

1. Rinse the liver under running water, remove the film, and cut into portions.
2. For 500 grams of offal, take 2 onions, finely chop and fry over medium heat.
3. Then the frying is removed for a while and pieces of liver, rolled in spices, salt and flour, are fried in the same frying pan over high heat for 5 minutes.
4. After the specified time, add the onion and reduce the heat. Cook the dish for 5 minutes with the lid closed.

Chicken liver stewed in milk gravy with spices

Ingredients

• Cow's milk - 1 glass;
• Vegetable oil - for frying;
• Chicken liver – 500 g;
• Onions – 2 pcs.;
• Dried basil - a pinch;
• Thyme - a pinch;
• Salt - to taste;
• Bay leaf - to taste;
• Black peppercorns – 0.5 tsp.

How to make delicious chicken liver in milk dressing at home

• We sort the chicken liver, remove veins, bloody clots and lumps, and rinse thoroughly in cold water.
• Place the liver in a bowl of ice water and forget about it for half an hour.
• Meanwhile, peel the onion, cut it into two halves, and then chop it. Our chef will tell and show you how to do this quickly and without tears.

• Heat a frying pan by pouring a little sunflower oil into it. Place the onion in it and fry quickly until transparent.
• Pour the spices and spices into the frying pan, except for the bay leaf, then simmer the onion a little more under the lid until it becomes well soft.
• Remove the liver, soaked from bitterness, from the bowl and cut it as we like.
• We put it in a frying pan, where we fry the giblets together with the onion for a minute on each side so that the liver is slightly browned.
• Pour milk into the pan, add bay leaf and black peppercorns.

Cover with a lid and simmer over low heat until fully cooked until you get an appetizing gravy.

This dish is incredibly tasty and will appeal even to those who are not fans of internal organs and generally avoid such cuisine.

Features of preparation

If you plan to boil beef, pork or chicken offal, then you do not need to soak it. Simply rinse, remove all excess and cook. With such heat treatment, the liver will in any case turn out soft. But before frying or stewing, it is better to soak the offal. Otherwise, the liver will turn out to be very tough and dry.

If we are talking about pork liver, then after soaking it must be thoroughly rinsed and dried. The same manipulations are performed with liver of other varieties. Before frying, pieces of pork liver can be sprinkled with powdered cinnamon. This spice will give the dish an incomparable taste and unique aroma.

But when soaking beef liver in milk, you can immediately add a little granulated sugar, salt and ground allspice. Liver is fried in different ways. But if you want to maintain its softness and juiciness, it is best to use a batter - egg, flour or mixed.

It is generally not advisable to soak chicken liver. Surely many of you have noticed that after thawing, the pieces begin to creep apart. It is enough to wash them, dry them and sprinkle with various spices and dried herbs.

Choosing a product

So, first of all, a product whose storage rules have been violated has an unpleasant taste. Therefore, so that you don’t have to think about why your liver is bitter, contact your regular meat supplier. He will definitely offer the best. This product is easy to identify by its appearance. The piece should be shiny, elastic, beautiful. Damage to the film is a defect; it is better not to buy such a product. And, of course, it should not have an unpleasant odor.

If in the section you see yellow spots on the liver, do not panic. It's just stagnation of bile. You need to cut them out with a knife, then soak the offal and continue processing.

Preparation

Beef liver is an extremely valuable product. Its low calorie content and high protein content, as well as the well-known ability to normalize the level of hemoglobin in the blood, thanks to its rich iron content, allow beef liver to be considered an indispensable food product. And we will prepare it so that it will be one continuous tenderness and taste. Read more about how to cook fried liver soaked in milk.

First you need to clean it of films and bile ducts. It’s even better to buy part of the liver from the edge, there are much fewer veins there. Now soak the offal in a suitable container, completely filling it with milk. Place in the refrigerator for 2-3 hours. Soaking will help us remove bitterness, unpleasant odors and make the liver softer. You can soak the product in one piece, or you can already cut it.

Fry the onion. In a preheated frying pan, cook the pieces, stirring until golden brown and soft.

Fry the liver in a heated frying pan with oil, dipping the dried pieces in flour and sprinkling with salt. To prevent the liver from drying out, cook it over high heat and place it in a frying pan at a short distance. We fry in several stages.

Turn it over. Fry for 5 minutes. not more.

Place the finished pieces in a frying pan with the onions.

Simmer covered on a bed of onions for 15 minutes. Pepper to taste.

Serve. Inside the pieces are pink, soft and juicy. Try how delicious beef liver soaked in milk turns out! Bon appetit!

slow cooker recipe

For those housewives who own a multicooker, we would like to offer a recipe for cooking liver using it.

Ingredients:

1. One onion.
2. One carrot.
3. 0.6 kilograms of liver.
4. Three tablespoons of vegetable oil (tablespoons).
5. Flour.
6. Pepper, salt.

For sour cream sauce, take:

1. ½ teaspoon mustard.
2. Four tablespoons of sour cream (tablespoons).
3. Clove of garlic.
4. ½ teaspoon each of dry parsley and dill.
5. A glass of cream or milk.
6. Pepper, salt.

The onion must be peeled and cut into half rings. Grate the carrots on a grater (preferably a coarse one). We wash the liver, remove films and cut into small pieces. Mix the flour with salt and pepper, then roll the liver in the mixture.

Pour oil into the multicooker bowl and select the “Baking” mode. At the same time, we set the cooking time to forty minutes. You need to warm up the multicooker for a couple of minutes and only then put the liver in the heated oil. Cook it for ten minutes and don’t forget to stir. Then add carrots and onions and mix. After another ten minutes, pour in the sour cream sauce and continue cooking (continue stirring). After the program is completed, turn off the heating and close the lid. The finished dish should sit for about five minutes.

To prepare, you need to mix sour cream with garlic, passed through a press, mustard, herbs, salt and pepper. And then add cream or milk and mix. The sauce is ready.

Causes of unpleasant taste

First of all, it is worth noting that liver is a rather delicate product that plays an important role in the animal’s body. This is why it is so important to choose and buy a fresh and high-quality product, because this organ may contain various toxins.

In general, there are three main reasons for the bitter taste of pork offal.

• Firstly, the unpleasant taste may be due to enzymes accumulated in the offal, which are found in the body of every animal and are necessary to break down fatty tissue.
• Secondly, bile can affect taste sensations. If this substance enters the liver, it will completely ruin the taste of the product.
• Thirdly, the product may be expired. Only careful selection will help you avoid buying a spoiled product.

With garlic

Liver in milk, the recipe for which is very simple and quick, acquires a rich aroma and pungent taste due to the garlic cloves used. To maintain softness and juiciness, the offal is initially fried at maximum heat, then simmered over low heat under a closed lid. In this case, the volume of herbs and garlic must be adjusted at your discretion.

What ingredients will you need?

List of required products:

• spinach leaves - a bunch;
• onion – 75 g;
• vegetable oil – 45 ml;
• milk – 400 ml;
• carrots – 75 g;
• liver – 400 g;
• spicy spices - a pinch;
• salt - a pinch;
• ground black pepper - a pinch;
• garlic cloves – 3 pcs.

Step-by-step cooking process

Step-by-step cooking process:

1. Pre-wash the liver, peel and cut into pieces. Transfer the prepared offal into milk for soaking for 60 minutes.
2. After the specified period of time, transfer the liver pieces into a saucepan with hot vegetable oil. Fry the pieces for 5 minutes.
3. Cut the carrots and onions into slices and half rings, respectively.

4. Place the chopped vegetables in a saucepan with the liver. Simmer the mixture on low heat for 15 minutes.
5. After the allotted period of time, add salt, pepper and herbs to the ingredients.
6. In 2 min. Before the end of cooking, add chopped garlic cloves to the saucepan.
7. Remove the saucepan from the stove, adding spinach leaves to the contents. Cover the pan with a lid and set aside for 1 minute.

Serving rules, decoration

The liver is served hot with spinach, garlic and vegetables. Sour cream or ketchup is suitable as a sauce.