Among the majority of inexpensive, tasty and at the same time unusual and original dishes, you can most often find such an ingredient as liver. Chicken liver in milk is an ideal addition to most side dishes, and this appetizer is especially good when combined with mashed potatoes, pasta, homemade noodles and stewed vegetables.
“Your Cook” is happy to share several versions of this simple masterpiece, which will be especially appreciated by budget-conscious cooks.
Preparing offal for soaking
Before soaking, the liver needs to be prepared. To do this, it must be defrosted if the offal was in the freezer compartment. After thawing, it should be rinsed well, removing the bile ducts with the film. The prepared pulp can be cut into portions, but this procedure is not necessary.
For soaking, the milk must completely cover the offal. After a certain period of time, the liver must be transferred to a colander to drain the liquid. Afterwards the product can be subjected to heat treatment.
To get a more appetizing and juicy treat, you need to get rid of all the veins with the film, otherwise it will be bitter and tough.
Liver in milk sauce
Liver stewed in milk turns out very tender and tasty. This dish will perfectly complement any side dish.
Liver dishes should be eaten more often. And not only for the sake of raising hemoglobin, but simply for variety, when meat dishes become boring and boring. You can prepare even the most banal “liver” treat in an elegant way – for example, by adding milk to a saucepan. It will make the dish more tasty and tender! Beef liver stewed in milk is an excellent option for lunch or dinner.
For the recipe you will need:
- veal liver (or beef) - about 400g
- milk (at least 3% fat) - 1.5 cups
- flour - 1-2 tbsp.
- salt, ground black pepper - to taste
- vegetable oil for frying.
Recipe:
Rinse the liver, remove the film, cut out the ducts.
Cut into slices - large or as for beef stroganoff (as you prefer). Lightly beat each slice. In a flat dish, mix flour with salt and ground pepper. Bread each slice in flour.
Heat vegetable oil in a frying pan and fry the liver slices on each side until a crust appears. The inside of the liver should still be raw. Transfer the liver to a plate and cover with a plate to keep it warm. Cut the onion into thin rings and fry well (you can “until crunchy”). Add the liver to the onion and stir.
Pour in milk. The liquid should cover the liver almost completely, because Not only the amount of sauce depends on this, but also the softness of the finished liver. Simmer under a loosely closed lid for about 20-25 minutes. Check the liver for doneness before removing the pan from the stove: if you cut into the liver, it should be brownish when cut, but not red. As a side dish for the liver, you can serve boiled rice with pickled cucumbers and salted porcini mushrooms.
Soaking time
Depending on the size of the liver, the soaking time also changes, so many housewives cut it into portions. If there is a pronounced unpleasant odor, you can add 2-3 hours to the allotted time. The whole liver is soaked for 4 hours, and the cut liver is soaked for 40 minutes.
The longer the product sits in milk, the better the taste, so you can leave the offal to soak overnight. But in this case, the time should not exceed 8 hours. Of course, the bowl should be in the refrigerator all this time.
Recipes for liver with soda
With egg and garlic
A spicy onion-garlic marinade will give the liver a unique aroma, and soda will give it softness and juiciness.
- 1 kg of beef liver;
- 1 tsp. sodium bicarbonate;
- 2 eggs;
- 2–3 cloves of garlic;
- 1 onion;
- 1 tsp each salt and sugar;
- ground black pepper (to taste);
- wheat or corn flour;
- vegetable oil.
- Prepare the offal: wash thoroughly, separate the film and ducts, cut into equal pieces of 2-3 cm.
- In a deep bowl, combine eggs, soda, and spices. Add garlic, passed through a press. Mix everything well.
- Pour the resulting liquid mixture over the liver and place the container in the refrigerator (for 2 to 10 hours) to infuse.
- Peel the onion, wash it, cut it into half rings, and fry it in a hot frying pan with vegetable oil.
- Rinse the pickled liver with running water and roll each piece in flour.
- Fry until golden brown (about 4 minutes on each side).
- Place the fried onions on the prepared pieces, cover the frying pan with a lid, and simmer the dish over low heat for another 5-7 minutes.
"As easy as pie"
This easy-to-prepare dish can quickly and satisfyingly feed the whole family.
- 500 g beef liver;
- flour;
- salt, pepper - to taste;
- vegetable oil;
- soda.
- Cut the washed and processed offal into pieces measuring 3 by 4 cm.
- Dip each piece in soda and leave for 2-3 hours to marinate.
- Then rinse under running water and dry with a paper towel.
- Add salt and pepper to the product, then bread it in flour.
- Place pieces of liver in a frying pan with heated oil and fry for 15 minutes.
With soda and sour cream (a la beef stroganoff)
Soda and sour cream are the key to the success of a liver dish. The appetizing aroma will make more than one heart beat faster: family and guests will be delighted with the sophistication of the taste and simplicity of the recipe.
- 500 g pork liver;
- 1/3 cup soda;
- 2 medium sized onions;
- 1 tbsp. l. tomato paste;
- 400 g sour cream;
- 3 tbsp. l. vegetable oil;
- 2 tbsp. l. flour;
- salt, pepper, sugar - to taste.
- Process the liver: wash, separate from the film and veins. Cut into medium sized pieces.
- Place the liver preparations in a deep container, sprinkle with sodium bicarbonate.
- Mix everything thoroughly and place in the refrigerator for 30 minutes.
- Rinse the pieces marinated in soda with water, salt and pepper and roll in flour.
- Fry the liver over high heat for 3 minutes.
- At the same time, heat a dry frying pan with flour on another burner, wait until it acquires a delicate creamy hue.
- Sprinkle the fried flour over the liver in the first frying pan. Add sour cream and tomato paste there.
- Bring to a boil and, stirring from time to time, simmer until done.
Recipe for special chicken liver in milk
When there is absolutely no time and a large number of products, then it is worth using basic recipes. The simplest recipe for cooking chicken liver in milk can be realized with only 4-5 ingredients. You will need:
- Liver.
- Milk.
- Spices.
- Mushrooms.
- Cheese.
The recipe for chicken liver with milk is not difficult to implement:
- Marinate a kilogram of offal in spices.
- Pour 1 liter of milk over the liver.
- Grate the cheese. The prepared product is used to sprinkle the dish immediately after heat treatment.
- It is worth purchasing about 0.5 kilograms of mushrooms. Usually oyster mushrooms or champignons are used. They need to be cut into thin slices. To prepare the product, you need to fry it in a dry and hot frying pan. This technique will help remove excess moisture.
- Mushrooms are added to the main product a few minutes before readiness.
The preparation can be stewed in a frying pan or baked in the oven. Additionally, a wide variety of components can be used. Preference should be given to your favorite vegetables.
Soda lifehacks
Adding soda to minced liver
Experienced housewives use ground liver to prepare minced meat, from which cutlets, cabbage rolls, and meatballs are made. Dishes will be especially fluffy and juicy if you add a little soda to the main ingredients (1 or 0.5 tsp per 1 kg of minced meat).
Caramelizing onions for onion sauce
Caramelized onions and liver are the perfect duo for true gourmets. The same sodium bicarbonate will help caramelize the onion. It is enough to add 0.5–1 tsp to the onion, fried in a frying pan. soda per 1 kg of product. Then the caramelization process will speed up, and the onion will turn out golden and sweet.
By the way, the Irish are big fans of liver dishes and other offal. Therefore, you can make Irish soda bread and serve it along with delicious and aromatic liver.
How to soak the liver correctly?
Everything is quite simple. Correctly soak the liver as follows:
- If the offal is frozen, let it thaw.
- Rinse the liver thoroughly, remove the film and bile ducts.
- Cut into portions (optional).
- Pour milk over the liver until it is completely covered.
- Wait the right time.
- Place the liver in a colander and let drain.
- Start cooking.
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.
How else can you cook chicken liver with milk?
When you have fresh and ripe vegetables in the house, you can make an amazing dish - liver casserole.
- To do this, simply soak the offal as required, then quickly fry it in oil, and then place it in a baking dish in the following order: at the bottom - mugs of new potatoes, then - milk carrots, then - the liver itself, and at the top - onion rings.
- Pour half a glass of milk into the mold and place in a preheated oven for about 35-40 minutes.
This chicken liver in milk is an excellent hearty dish that you can feed your household for lunch.
Liver is a specific food that not everyone knows how to cook. The main secret of this delicious dish is that you need to pre-soak the beef liver in milk. A simple manipulation improves the taste of the offal: it removes bitterness, adds juiciness and tenderness. And if milk is not at hand, any other dairy and fermented milk products will come to the rescue - or even water with spices and salt. We invite you to learn all the intricacies of soaking and preparing delicious liver.
Taste qualities of liver soaked in milk
It is believed that chicken liver (compared to beef or pork) does not have such specific taste qualities. But it still requires additional processing, which consists of milk soaking.
Chicken liver soaked in milk acquires the following qualities:
- The fiber of the product becomes softer and more tender.
- Taste qualities are significantly improved, as bitterness is completely removed.
- The offal will become soft and completely remove extraneous odors if a frozen product is used.
You can add herbs or spices to the milk. This will make the taste of the liver more piquant and original.
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.
Beef liver
Of all the varieties, it is the most loved by consumers because of its unique taste. It is worth noting the high content of iron and beneficial amino acids. If the liver belonged to a young animal, then you don’t have to waste time on soaking. The dish will still be tender and juicy. But often we don’t know for sure which cow the offal comes from, so it’s worth taking care in advance about how to remove the bitterness from beef liver.
This is not pork, so you can do without milk. It will be enough to fill it with cool or lukewarm water so that the liver is completely closed. After an hour, we can calmly start cooking. What else can you do to prevent your liver from becoming bitter? You can simply cover it with baking soda and leave it for an hour. Then she will acquire additional tenderness. Add wine to the water, the liver will be saturated with its delicate aroma and will become simply fantastic. There are fans who add rum or cognac.
Source
Liver in milk with onions
This dish has a spicy taste that will complement any side dish. You can eat liver in milk with onions and without additional ingredients. If interpreted well, the dish can be a wonderful appetizer.
Chicken liver in milk with onions can be prepared from the following products:
- 0.5 kilograms of chicken liver.
- Bulb.
- 10 grams of starch (corn).
- A glass of milk.
- Spices.
- Oil for frying.
Preparation consists of the following steps:
- Place the liver in a heated frying pan with oil. Fry the product until a crust forms.
- When the liver acquires the desired color, you need to add finely chopped onion to it.
- Immediately after the onions, the filling is carried out, which consists of a mixture of milk, starch and spices.
- Cover the pan with a lid and simmer the dish for half an hour.
During the stewing process, only 2 stirrings are performed.
How to cleanse the liver of films?
If the liver is fresh, you can put it in a container of hot water for 20-30 seconds or simply scald it with boiling water. Then transfer the piece to a cutting board, cut a small section of film on one side. After this, carefully peel off the film from the liver with your thumb.
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