Chicken, calf's, mutton, beef, pork liver – all the known product, vitamin-rich, minerals and nutrients. But despite undoubted advantage, love dishes from a liver not many. There is a widespread opinion that a liver – dry, rigid and the main thing if not to soak it in milk, bitter. And the liver which is correctly chosen, prepared and prepared is a gentle, delicious dish.
It is required to you
- Sharp thin knife;
- Good lighting;
- Milk or boiled water and salt.
Instruction
1. So from where the myth that the liver tastes bitter undertook? The fact is that near a liver there is a gall bladder, and in the liver – bilious channels. If the animal was incorrectly cut if you not accurately remove a gall bladder, then bile will get to a product and will ruin its taste, having given that bitterness which can spoil all dish.
2. Attentively examine a liver. Remove a gall bladder, cut out the bilious channels and any pieces painted in a greenish shade. Such color is just inherent in the spread bile. All this that it is possible to make to get rid of bitterness. No soaking of the spoiled liver is capable to cope with characteristic smack.
3. Pork liver more rough on structure and to give it additional softness and tenderness, it is soaked in milk. For this purpose the pork liver is previously washed out, remove a cover, delete bilious channels and presoaked at several o'clock in cold cow's milk.
4. The same effect can be reached if before preparation to blanch a liver, that is to boil within several minutes in the abrupt and slightly added some salt boiled water.
5. If you doubt what the liver bought by you, from a young animal, then, in independence of origin, presoaking in milk or scalding, will also not damage. It is known that with age all fabrics lose elasticity, so, at preparation, will be more rigid.
6. The most gentle the veal and chicken liver by right is considered. If to choose between these two products, it is worth paying attention that calf's liver contains much more copper, it is a lot of zinc, and it is also vitamin-rich A and B12. But in a chicken liver there are a calcium, iron, selenium, thiamine, folic acid, vitamin E and it is a lot of vitamin C. Many fruit lose to a chicken liver on vitamin C content.