You will need
    • the liver;
    • pan;
    • milk;
    • salt.
If you got frozen liver, defrost it before cooking. This can be done, leaving the meat for about half an hour at room temperature, covering from drying out with a cloth or cling film. Faster it can be warmed up in the microwave. Select the mode of the accelerated defrosting and indicate on the display the piece weight of the liver. Put it in a bowl for a microwave oven and heated it up until the liver is tender.
Before cooking wash the liver and put it in a bowl of cold water for 5-10 minutes. She has to soak. Beef liver if you want you can soak it in milk. This is necessary in case if you don't like the bitterness of a specific by-product and you want to reduce it.
Prepare this by-product in boiling salted water. If you are cooking beef liver, remove the tape. To do this, incise it with a knife and pull the whole thing. In the case where the film is not removed, a by-product of scald with boiling water and remove it after that. If you see in the meat visible veins, they can also be carefully removed with a sharp knife. This can also be done after cooking.
Beef liver cook for 30-40 minutes, depending on its size. For faster cooking it can be cut into cubes. In this case, cooking will take about 8-10 minutes. The readiness of the liver is determined by its structure. Inside the should not be blood, but the product itself should remain soft and slightly porous. Should change color from dark red to greyish. To check the readiness by using punctures with a fork. Cook chicken livers in boiling water for ten to fifteen minutes.
Note that when using a double boiler cooking time increases. For example, chicken liver is cooked in it for about half an hour, and beef.