To make the liver tender and not bitter, be sure to remove the film and soak it in milk before cooking. Chef Alisa Polunina shared her liver cooking recipe with socialbites.ca.
“Fresh liver has a sweet, earthy flavor, but it can also have a slightly bitter taste that some people don’t like. Soaking the liver in milk an hour before cooking removes the bitterness and makes the product more flavorful,” explained the chef.
Before cutting the liver into strips or cubes, it is necessary to remove the films from it.
“The liver is covered with a smooth, thin membrane that is best removed before cooking, otherwise the liver will be rubbery. Cut the membrane with a sharp knife and remove it with your fingers. It is better to cut it into strips or cubes 1-2 cm thick – this way the liver will cook faster and more evenly, ”she explained.
According to Polunina, the liver will definitely turn out soft and juicy if you first roll it in flour with spices.
“Before cooking the liver, lightly roll it in a mixture of flour and spices. This will create a crunchy element in the dish and prevent dryness and hardness in the finished liver. Breadcrumbs can be added for extra crispness.”
The chef added that the best seasonings for the liver are kosher salt, coriander, cumin, black pepper, garlic powder, sage and smoked paprika.
“And don’t forget to add onions. Onions and liver are a classic pairing because the sweetness of the onion helps balance the rich flavor of the liver. “These ingredients mix perfectly and together create a meal full of flavor and texture.”
Former nutritionist Medvedev judicial Advantages of pickled vegetables over pickled vegetables.