How to cook liver, to surprise yourself and home

It is believed that the liver - is food for everybody. But they do not become too difficult: just learn enough to cook this whimsical product. Will help you in this tough life hacking and recipes, including Jamie Oliver.

The benefits of the liver Much has been said. This product rich in protein, vitamins and minerals, as well as well-absorbed by the body. Nevertheless, many people do not like the liver because of its particular taste, or because it turns hard and dry. Layfhakera tips will help to eliminate these problems and make any fussy hepatic fan.

Secrets selecting, processing and cooking

How to choose the right liver

The dish turned out tasty and healthy, you need to choose a high-quality and fresh liver. Make it pretty simple.

1. Pay attention to the appearance of the product. The liver should be firm, soft, moist and shiny with no scratches and damage. Stains of blood clots and is unacceptable. They may indicate a gap gallbladder animal that automatically gives the liver a bitter taste.
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2. liver color should be neither too bright nor too dark. Remember, good beef liver has a tinge of ripe cherries, pork - a reddish-brown, the color of chicken liver varies from light brown to brownish-red, and turkey liver, dark red.
3. Fresh liver has a sweet metallic flavor. Sour smell indicates that the product is spoiled.
4. On the surface of the frozen liver should be no excess ice, and she should not have an orange tint. All this indicates that the product or frozen several times, or peremorozili.

How to cook a soft liver

1. First you need to remove all the vessels, veins and films. In the case of beef liver to do this is quite simple. But in order to facilitate the procedure, you can hold it a few minutes in warm water. Film porcine liver thinner and harder separated. Try for 20 seconds to leave the by-product in boiling water, and then remove the film by hooking it over the edge of a knife.
2. Give additional softness liver sour marinade. To make it suitable juice lemon or lime, or a couple of tablespoons of vinegar. Mix one of these ingredients with water and soak it in the liver for a few hours prior to cooking.
3. Baking soda can also soften the liver. Suffice it to sprinkle each piece and wait for about an hour.
4. The last way - for those who like to use physical force. That the product has become softer, it can be easy to beat off with a hammer. Just do not forget to put the liver in cellophane, or else it raspolzotsya.

How to cook delicious cookies

1. To the liver, especially pork, not bitter, you can soak it in milk, pre-cut into pieces. The recommended soaking time - from 30 minutes to several hours. By the way, the milk will not only eliminate the bitterness, but also make the liver is very soft.
2. Instead of soaking, you can quickly boil the liver in salted water. This trick should also get rid of the bitterness of the dish.
3. But to disguise the taste of a specific hepatic help products with strong, pronounced flavor. A good choice would be the onion, garlic, chilli and herbs such as thyme or sage.

How to cook juicy liver

1. The main thing - do not overcook. To liver remained juicy enough to fry each side on a well preheated pan at 5 minutes (or less).
2. If before frying dip pieces of liver in flour or batter, juice exactly remains inside.
3. Sour cream or cream - good friends juicy and mild liver. Simmer it in them it is recommended no more than 20 minutes.
4. The last point in the list, and while cooking is salt. She picks up moisture, so it is better to add at the end.

Food liver

Liver fried with onions

Ingredients:

• 900g chopped beef liver;
• 1 ½ cup of milk;
• 60 g of butter, divided into chunks;
• 2 large sweet onions;
• 2 cups of flour;
• salt;
• pepper.

preparation

Carefully rinse the liver with cold water, place in a bowl and pour the milk. It should completely cover the by-product, if specified in the recipe of milk volume is not enough, increase the dosage.

The liver can only soak while preparing onions, but it is better to perform this step in advance and let it stand for 1-2 hours.

Put half butter In a large skillet and melt over medium heat. Add the sliced ​​onion rings, finish it until soft and set aside on a plate.

Put the remnants of butter in the same pan. Remove the livers from milk, dry with paper towels and roll in a mixture of flour, salt and pepper. When the butter has melted, increase the heat and place the liver slices to the pan.

Fry the liver on both sides until golden brown. Return the onions to the pan, reduce heat to medium and some time hold the dish on fire.

The remaining cooking time depends on your preferences, but still strongly fry the liver is not worth it. Only if it is well browned on the outside and inside left a little pink.

Chicken liver pate by Jamie Oliver

Ingredients:

• 400 g of chicken liver;
• 300 g of softened butter;
• olive oil;
• 2 shallots;
• 2 garlic cloves;
• a few leaves of sage;
• 1 pinch ground mace (mace);
• 1 small glass of brandy;
• sea ​​salt;
• freshly ground black pepper.

preparation

Put half the butter in a heatproof pan and put it on a slow fire. Wait until the butter is melted: this should take about 10 minutes. Then strain the ghee in a separate bowl and remove to cool. To paste only need purified yellow oil, light the remains can be discarded.

Peel and finely chop the onion and garlic. Heat a frying pan on a small amount of olive oil. Fry onion and garlic on low heat until soft (approximately 10 minutes) and move on the plate.

Wipe the pan with paper towels, increase the heat and place the liver, with much of the sage leaves. Fry liver on each side of two minutes, to it browned outside and inside remained pink. If you overcook it loses its delicate texture and grainy paste.

Add the brandy. Be careful: alcohol may erupt. Season with salt and pepper and cook liver it for about a minute.

Remove from the heat and the liver with onion and garlic in a food processor to move. Grind the ingredients until puree, then add mace, and most of the melted butter. Continue to grind until smooth.

Put the prepared paste in the container, sprinkle sage leaves with a spoon and cover the residues ghee. Remove the dish in the fridge for an hour. After this period you can eat pate. Although, if the integrity of the upper oil layer is not disturbed, hepatic treat can be stored up to two weeks.

Pork liver with creamy mushroom ragout

Ingredients:

• 500-600 g of porcine liver;
• 3 tablespoons lard;
• 1 shallot;
• 500 g fresh wild mushrooms;
• 3 tablespoons butter or olive oil;
• 1 large onion;
• 1 clove of garlic;
• 1 sprig thyme;
• 2 sheets of sage;
• 2 tablespoons dry sherry;
• 50 ml of dry white wine;
• 250 mL chicken broth;
• 100 mL of whipping cream.

preparation

Heat a large frying pan over high heat, place the lard, and when it has melted, add the liver. Fry it from all sides until brown.

Transfer browned liver with chopped shallots in a saucepan and then 20-25 minutes. When the liver becomes hard (or when cooking thermometer shows that the temperature in the thickest part of it reached 55 ° C), remove it from the heat and leave in a warm place, covered with a lid.

While the liver is cooled, begin to cook mushroom stew. Put a large saucepan over medium heat, heat the oil and add to it mushrooms. When they are a little more brown and excess liquid has evaporated, add the chopped in a saucepan the onions and garlic. Continue cooking until the mushrooms have softened. Then add the chopped thyme and sage leaves. Mix well and pour into the pan sherry and white wine.

Increase the heat to a maximum and wait until the half of the pots evaporated liquid. Add the broth and repeat the previous step. When the stew thickens, pour the cream into a saucepan and stir. Try a dish, season with salt and add more seasoning if necessary.

Rested and a little chilled liver cut into thin slices. Move them to a warm plate and place on top of the mushroom ragout.

Enjoy your meal!