Advice 1: How to make the liver soft

Beef liver is a very useful product. It is rich in vitamins, amino acids and trace elements that stimulate the brain, increase level of hemoglobin in the blood. In the liver low in fat, therefore a threat to the slim figure she is not. Plus, the liver has a great taste, especially if to cook it tender and soft.
How to make the liver soft
You will need
    • liver beef – 600 grams;
    • onions – 2 pieces;
    • egg – 1 piece;
    • milk – 1 Cup;
    • sour cream – 50 grams;
    • sunflower oil – 50 grams;
    • salt;
    • pepper.
Rinse thoroughly with fresh liver cold water. If you took the liver out of the freezer, wash it, but do not defrost until the end. So it will be easier to cut. Clear the liver from the films. Cut it into slices about 1 cm thick and place in prepared dish.
Break an egg into a glass of milk and stir with a fork. Pour the chopped liver with the mixture. Steep the liver within 1 hour.
Clean the onions from the husk and cut into half rings. Then sauté it in a separate small frying pan until Golden brown.
While fried onions, heat the sunflower refined oil in a large frying pan. Add the liver, which are soaked in the mixture and start to fry from two parties. Fry on high heat for a short time, five minutes, otherwise the liver will become tough. While cooking, add a pinch of salt and pepper.
Fried pieces of liver put in a pot in one layer. Over the first layer with sour cream and evenly put a little onions. Then put the next layer of the liver, sour cream and onions.
Pour into the pan with the liver milk mixture with the egg, add a little boiled or filtered water so that the sauce covers the liver. Add salt to taste and simmer on medium heat for five minutes. Following this recipe, you get delicious and soft liver.
Buy always fresh steam the liver. If you do not plan to cook it on the same day, freeze yourself for a few days.
Useful advice
To make the liver softer, also, before frying, roll each piece in flour or breadcrumbs. In this case, the liver will not have time to leak juice and she will become even more soft and tender.

Advice 2: How to prepare liver for cooking

The liver is one of the most "naughty" foods that require thorough pre-treatment before cooking. If it is wrong to prepare liver for cooking delicious meals will not work – it will be too hard and dry. In addition, the finished dish can have quite a distinct odor, which can not hide no condiments. But if you properly handle the liver before frying, it will be tender and juicy.
You will need
  • - a sharp knife;
  • - cutting Board.
Like to your liver, it is very important to remove all its external covering film. If you do not remove them, the liver will work very hard. Frozen liver the film is removed quite easily. Put it in a bowl of hot water for a few minutes to top film a little thawed. Then pry it with a knife and remove the liver.
If the product has not undergone freezing, before processing it is necessary to prepare: rinse the pre-washed piece of liver with boiling water, and then for 2-3 minutes dip in cold water. Using this simple procedure to remove the thin film of the liver will be much easier. Just incise film with a sharp knife and gently separate it with your fingers.
After treatment, thoroughly flush the liver until it will not cease to stand out blood. Then it can be soaked in milk. Make it optional, but soaking will give the dish a more pleasant aroma and delicate flavor. Since liver contains bile ducts, it can taste bitter. Milk washes away the sediment of bile, eliminating the bitterness. Soak the liver in milk should be at least 30 minutes, and ideally the exposure time should be 2 hours.
Select how you will fry the liver in small pieces or portions. In the first case, the piece of liver must be cut into broad, flat slices with a width of about 1 cm. this should remove all veins, bile ducts, and fat. Sliced, put between two layers of cling film and lightly beat off, as in the preparation of the steak. To make it more convenient to just using the back side of a spoon. Use for pounding, a special hammer is not necessary, as the liver has a loose structure and does not require a strong mechanical processing. If you chop the liver into small pieces, to beat them is not necessary, just cut into wedges 1 cm thick, as well as in the first embodiment, thus removing cutting all unnecessary.
Cut pieces of the liver can again a bit to soak it in milk. Then sprinkle them with seasonings or breading, depending on what recipe you will cook the dish. Salting raw liver can not be otherwise when frying, it will become hard. For breading, you can use flour mixed with pepper and other seasonings to taste, or a special mixture of rice crackers. The breading when frying is used for the dish was more succulent, but the liver can be cooked without it.

Advice 3: How to cook liver

Cooking liver many people think the process is complicated and time-consuming. And done in vain. Knowing some simple rules you can cook the liver fast, tasty and without much effort.
How to cook liver

Prepare liver for cooking

Housewives often not taken to prepare meals from the liver due to frequent failures. It happens that the liver turns hard, bitter, dry, or indigestible stringy membranes. In order to avoid these unpleasant moments in the final dish liver it is recommended to prepare.

For this it must be thawed and free from films. On defrosted the liver to do this quite easily. In order to get rid of the rigidity of raw liver soaked in milk for about an hour. This cooking trick will make the liver tender and soft, plus it practically will save the meat from the bitterness inherent in pork and chicken liver in particular.

If the recipe is supposed to broiling, it is initially hard and rough beef liver cut into pieces, RUB with baking soda and allow to soak for about an hour, then well washed. This study option is much more effective than soaking in milk, but especially for beef.

Quick recipes

If the liver is pre-treated in accordance with the tips above, it is not difficult to make from her a couple of meals in a hurry. The most simple variant - fried liver with onions.

For this dish the meat is cut into portions with a thickness of about of an inch, salted and sprinkled with ground black pepper. Meanwhile, in a frying pan in vegetable oil passiruete onions cut into rings. When the onions become characteristic Golden color, with a slotted spoon, you should put it on a plate. Further, the chunks of liver are fried in the remaining oil in a hot pan. This process takes about five minutes of frying on each side. Prepared the liver is decomposed on the plates and sprinkle with previously toasted onion and greens.

Another option for rapid cooking of the liver involves roasting with subsequent quenching in sour cream. The previously prepared liver cut into small pieces and fry with chopped onion in vegetable oil. Then added a tablespoon of flour and a few tablespoons of sour cream. If necessary (if the sauce didn't cover the liver) can pour a little hot water. The dish is cooked under a lid for about 15-30 minutes and served with a garnish. For a side dish perfect mashed potatoes. Before serving, decorated with greenery.

Advice 4: How to cook liver salad

Salads can be prepared not only from meat but also from offal, e.g. liver. And the dish turned out delicious, it is important to learn how to cook liver, so it does not remain moist, but not stiff.
How to cook liver salad
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.

Advice 5: How to cook tender and juicy liver

Lovers of delicious homemade food often ask how to cook liver, so it was soft and juicy. There are a few simple recipes that will allow you to achieve this and to please the family favorite dish.
Try to prepare soft and juicy liver

How to cook a tender and juicy chicken liver

You will need:

  • 0.5 kg chicken liver;
  • 3 onions;
  • 1 carrot;
  • 4 tablespoons of sour cream average fat content;
  • salt and pepper.

Soft and juicy chicken livers in sour cream is one of the most famous varieties of meals. Chicken liver is considered the most soft and pliable in preparation, so it is enough to wash to hold in cool water for 30 minutes, after which you are ready to begin cooking. Clean it from the bile ducts and films, cut into small bars. Season with salt and pepper.

Cut into small cubes onion and carrot, then saute over medium heat until Golden brown. Roll in flour the liver slices and fry in vegetable oil in a separate pan until crisp. Add the onion and carrots, then simmer for 15 minutes on low heat, covering the pan with a lid. Periodically add a tablespoon of water to the dish did not burn well, and it was extinguished.

Add to the liver 2-3 tablespoons of sour cream and simmer another 10-15 minutes, stirring occasionally. Check out the finished dish on the stiffness. If you want the liver was softer and more juicy, you can add 1-2 tablespoons of water and one to hold the fire longer, until the dish will not match the desired flavor.

How to cook tender and juicy pork liver

You will need:

  • 0.5 kg pork liver;
  • 5 tablespoons of flour;
  • 2 tablespoons of mayonnaise;
  • 2 tablespoons sour cream;
  • 1 onion;
  • spices.

Pork liver has a high content of blood, which makes it more bitter than chicken. Rinse the liver, it steep in cold water for 1-1. 5 hours. Then remove the veins and rinse again under running water. Cut into small cubes, so that in future they are well cooked and become soft and juicy.

Roll liver in flour, adding salt and spices. Heat a pan and fry the liver in vegetable oil. Please note that at this stage the dish should not be brought to a fully ready state, so take out the liver, when she will devote plenty of juice, and arrange on a plate.

Cook the sauce for further stewing pork liver. Pour into the pan a glass of water, then bring to a boil. Add mayonnaise and sour cream, stir. Place in the boiling sauce over the liver slices and diced onion. Simmer for 20 minutes until the dish has reached the desired degree of softness.

How to cook tender beef liver

You will need:

  • 500 g beef liver;
  • 2 carrots;
  • 2 bulbs;
  • 3 cabbage leaf;
  • 1 tbsp milk;
  • 1 tablespoon buckwheat;
  • pork fat mesh;
  • salt.

Beef liver is the most hard and bitter, however it is quite possible to cook delicious food in the form of so-called liverworts. Cook in salted water buckwheat. Clean the beef liver from the film, cut into cubes and soak in milk for half an hour. Cut the onions and carrots and fry in vegetable oil. Miss liver slices and vegetable sauté in a meat grinder or chop in a blender. The resulting mince mix ready and add salt to taste.

Cut the pork fat grid squares 10 × 10 cm, Wrap them in a tablespoon of hepatic masses, making some semblance of cabbage. Billet fry in vegetable oil until crisp, then place them in a pot or heat-resistant form, zastelil her cabbage leaves. Pour in a bowl a small amount of boiling water, cover with foil or a lid and cook in a preheated 180 degree oven for 20 minutes.

Advice 6: How to cook beef liver

Beef liver is a valuable and useful product. It belongs to the category of by-products and has a large set of useful properties. Beef liver can be cooked in a slow cooker, you can boil and make it into a paste, as you can fry in a pan.
How to cook beef liver

Useful properties of beef liver

In the human diet must contain beef liver. In the liver quite a bit fat and a lot of vitamins. It contains vitamins a, B2, C, E, D and K. it also contains magnesium, sodium, calcium, potassium, phosphorus, iron, zinc, amino acids and antioxidants.

The liver is an essential product in the diet of people leading an active lifestyle, or working in the intellectual sphere. Also, this product is useful for those who suffer from iron deficiency. However, liver should not be eaten for people with high cholesterol and suffering from cardiovascular diseases.

How to choose the right beef liver for cooking

When choosing of the liver pay attention to its color – fresh beef liver should be reddish brown. If the liver is too light, it means it is stale. The product must be smooth and homogeneous structure. It should be no impurities and veins. Also note the smell. The smell of fresh product should be sweet.

The method of cooking beef liver

The easiest way to cook beef liver – fry it. Prepares a dish very quickly. For cooking you will need to have in the kitchen the following ingredients: 1 kg beef liver, 2-3 onions, 1 Cup milk, salt and pepper, vegetable oil for frying.

The first step is to flush the liver and cleanse it from the films. Then cut into slices or strips with a thickness of 0.5-1 cm cut pieces should be soaked in milk for 10 minutes. This is necessary in order to product the bitterness left. Onions can be cut into rings or strips.

After soaking the liver can be spread into the pan. It must be oiled and warm. To the liver in a pan laid out the bow. Then, the ingredients need a little prozhat, and then add salt and pepper according to your taste.
To cook liver is necessary on medium heat with the lid closed, stirring occasionally. The cooking time is 20-30 minutes.

Secrets of cooking beef liver

Salt the liver is necessary, after she gave the juice, otherwise the dish will turn out hard. If you see that the liver is not fried, you can pour a half glass of water or add 3-4 tablespoons of sour cream, then dish will have a soft and gentle taste.

If you are cooking frozen liver, you should not thaw completely. It is better to cut slightly frozen slices, so the product will retain more nutrients.
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