Mistakes that will ruin the liver in any dish
Liver is a rather specific product, but it is also very healthy. Some people love it, while others hate it. But to cook a really tasty liver that is juicy and tender, you need to know a lot of subtleties.
Today, the FoodOboz editorial team shares the secrets that will help you cook any liver easily, quickly, and deliciously.
Mistakes that spoil the taste of liver
Spices that go well with liver
Spice mismatch
Beef liver is best seasoned with oregano, nutmeg, basil, tarragon, thyme, and rosemary, which is also suitable for pork liver. Season pork and chicken with paprika, black pepper, garlic, and lemon zest. Brush the pork with more spices and the chicken with less.
Pieces of different sizes
For the liver to marinate and fry well, the pieces should be no thicker than 1 cm.
Place the pieces in the pan closely together
Cook the product in well-heated vegetable oil, dipping each piece in flour beforehand. The liver should be placed loosely in the pan.
Add salt at the beginning of cooking
Salt is added at the end of frying. Then pour cream or sour cream over the liver and simmer until tender.
Perfect liver according to the Georgian recipe
Liver according to the Georgian recipe
Ingredients:
- Liver - 500 g
- Tomatoes - 1 pc.
- Red onion - 1 pc.
- Garlic - 3 cloves
- Cilantro
How to cook
- Chop the vegetables: tomato into cubes, onion into rings, and a bunch of cilantro and garlic into small pieces.
- Put the vegetables in a separate bowl.
- Fry the liver in vegetable oil, pre-rolling it in flour.
- Add the cooked liver to the vegetables and mix.
- Cover and leave for 10-15 minutes.
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