Choosing on the market, touch the product by hand. Good liver moist, not sticky. The color depends on the variety of by-product. Beef - the dark, it is present on the film on pig liver for such a sheath there. Liver light color may mean that it was soaked or it was taken from an old animal. Ask the seller of the knife, pierce a product and look at the color of the blood that flows. If it is scarlet - can you buy fresh stuff.
Smell the liver. From the quality product emanates a pleasant aroma, should not be sour, and other odor. Look at it from all sides, you must find the brand that put a special service that checks goods before sale.
Take the liver in the hands. Good - has a shiny smooth homogeneous surface. Allowed veins that is not a sign of tainted product.
Ask the seller about the age of the animal whose liver you are going to purchase. As a rule, veal by-product has a light brown color and has a loose structure. Pork - there is a pattern of rhombuses. The amount of information on the age of the animal will not let you. The liver can be small as an adult, for example, if she was sick.
Remove the frozen liver from the tray in the store and inspect the package. It should not be damage, check the expiration date, usually specified on the back. Let's see what color the product. It needs to be uniform, no gray scale and dark spots.
Cod liver choose the banks, the date of manufacture which is stamped outside on the cover. Shake the container, there should be gurgling sounds.
To keep the liver in fridge and freezer. But it is advisable to cook it immediately after purchase.
Buy liver only stores or market, is held here before the sale, a thorough control of the veterinary services. On the street you can buy a by-product of poor quality, or from a sick animal.
Advice 2 : Than beef liver differs from pork
The liver, in comparison with the other byproducts, contains most of the beneficial nutrients, which allows classifying it as a diet food. Cooks also believe the liver is a delicacy, preparing various dishes. However, it is important to know that among the most popular beef and pork liver there are some differences
The value of liver
The composition of the liver includes a large number of proteins, consisting in turn of highly digestible iron and copper. These substances allow the body to synthesize normal hemoglobin and, if necessary, exert anti-inflammatory effect. In addition, beef and pork liver is a rich source of magnesium, calcium, sodium, phosphorus, zinc, vitamins A, b, C, and also essential human amino acids.
Beef and pork liver is ideal for use in infectious diseases, kidney problems, diseases of the Central nervous system, after burns and injuries. Dishes from beef and pork liver, enhance immunity, stimulate the production of red blood cells and accelerate the regeneration of tissues. They are shown to smokers, as well as fans of a healthy lifestyle, athletes and losing weight people because the calorie content of beef and pork liver are quite low. These dishes are cooked quickly and have a excellent taste as roasted and stewed.
The liver, it is recommended to consume young children, pregnant women and people with diabetes.
If the liver when cooking is too hard, it is filled with sour cream and stewed on a slow fire for one hour.
Beef and pork liver in its composition do not differ among themselves, however, some differences do exist. Beef liver is considered more valuable because it is less fatty, and contains more vitamins A and b, and also easier to digest in the body compared to pork liver. Pork liver is different from beef with a small bitterness and more tender structure, whereas beef liver harsh need to clean the membranes, blood vessels and tendons.
Pork liver beef differs from the more specific flavor, however, it is prepared much faster. To buy fresh and high-quality product, be sure to check the date of issue of store products – time sale of chilled liver should not exceed 48 hours. In addition, the liver should not crumble to pieces – it speaks of repeated freezing, then the product loses its beneficial properties. To beef or pork liver after cooking has retained its softness in the process of cooking it is not recommended to add salt – otherwise it will let the juice out and become dry and tough.
Advice 3 : How to cook liver soft
Recipe liver "Stroganoff" is very popular. The liver is soft, gentle and rich taste. As a garnish to this dish can be cooked rice, pasta or potatoes.
You will need
- liver – 500 g;
- onions – 2-3 PCs.;
- sour cream – 250 to 500 g;
- flour – 1 tbsp;
- butter or vegetable oil;
Onion cut into small cubes and place in a pan, add oil and place over medium heat. Simmer until transparent for 15-20 minutes, stirring occasionally. Watch that the onions get fried, otherwise the dish will turn out wrong smell and will taste bitter.
Liver wash, peel from the film and cut into wedges with a length of about 3-4 cm. In a pan heat the oil and place there the liver. Better take veal. If it is from an adult animal, before cooking, soak it in milk or at least water. The time of soaking from 30 minutes to 4 hours depending on the age of the animal.
Stirring constantly, fry the liver over high heat for 2-3 minutes. Add the flour, stir and put in pan with onions. The flour may not add, she plays the role of a thickener for gravy.
When you lay out the liver to the onions, in the pan the crust will remain pripojenych juices. Pour a few tablespoons of water, heat it so the juice is dissolved, and pour this mixture to the main pan.
Put on medium heat, add the sour cream, pepper and mix. Sour cream it is better to take a village, so it is a little sour, then the dish will be more intense. Yes, and the number it needs to put less than the shops. That is, if the shop have 500 grams, enough the village will be 250 grams.
Bring to a boil. Fire reduce to a minimum the pan, cover and simmer for 15-20 minutes.
Ready liver salt, the pan remove from heat and close the lid. Express to walk approximately 3-5 minutes.
You can improve the gravy. For this braised leeks whisk together with sour cream in a blender, bring to boil and then in onion-sour cream mass put the fried liver.
Can add to the finished dish 1 tablespoon of tomato sauce.