Why is chicken liver bitter. Why is chicken liver bitter and how to fix it? Why is chicken liver bitter
How to cook pork liver.
Previously, I visited training camps in the city of Kislovodsk 2 times a year, where fresh young meat and liver are sold. At least once a week, we cooked pork liver, because it is very rich in iron and is very inexpensive. So that we would not get tired of pork liver, we experimented by preparing it in different ways. Therefore, I know firsthand how you can cook it tasty and healthy.
To cook pork liver deliciously, you need to know certain tricks at each stage of its preparation:
1. How to choose pork liver.
Any Caucasian seller will assure you that "This pig crowed just yesterday." But having bought several times "yesterday's" delicacy, they realized that a fresh liver should be smooth and bright burgundy in color. Feel the liver, if it is elastic and your touch does not leave marks on it, then it is fresh. Loose or grayish-brown liver should not be taken, it is old or thawed. Such a liver can contain harmful toxins. You also need to choose a liver where there are no veins. It is advisable to manage to take the very edge of the liver, in this place it is the most delicious and without veins.
2. How to remove bitterness from the liver.
Pork liver is very bitter, perhaps for this reason its price is not so high. But this bitterness can be easily removed. The bitterness of the liver causes bile, which is located in the bile ducts. Therefore, bile ducts must be cut out of the liver. If you do not want to cut out all the ducts, then remove at least the large ones. Also cut out all the pieces that are suspicious in color, where there may be bile, they are greenish-yellow in color. Then cut the liver into pieces and soak in salt water or milk for a minimum of 30 minutes, a maximum of 3 hours. If, after preparing the liver, you still feel bitterness, then you can minimize it by adding some mushrooms and fresh herbs (especially parsley and cilantro).
3. Methods of cooking pork liver.
Liver recipes are varied and depend on the time and inspiration you have:
A) One of the banal ways of cooking pork liver. Cut the liver into pieces, rinse in cold water, pour milk for 30 minutes. Put the liver in a preheated pan with poured oil, fry on both sides, then add the chopped onion. Then put out the liver under the lid for 30 minutes. Add salt and pepper to taste.
B) An extreme way to cook pork liver. In order to raise hemoglobin, you need to wash it thoroughly, remove all streaks and questionable pieces. Soak zetem in salt water for 1 hour. Fry in a pan for 5 minutes on both sides. The taste is quite piquant, but after 2 weeks, along with the use of iron preparations, hemoglobin rises by 10-15 units.
C) Liver with champignons in sour cream sauce. We will need: champignons - 250 grams, pork liver - 300g, onion - 1 piece, sour cream - 1 glass, water - 1 glass
1 tablespoon flour, salt, pepper, spices, parsley. Mushrooms need to be cut into thin slices, onion into cubes, liver into long pieces. At first
fry the mushrooms in a frying pan for 5 minutes, then add the onion, and simmer until it becomes soft. Then add the liver, salt, pepper, add seasonings to taste. Fry for 5 minutes while stirring. After that, add the flour, mix it all and pour in the water, then bring to a boil. When the water boils, add sour cream. Simmer another 15 minutes. 5 minutes before readiness, add chopped parsley.
I myself regularly cook pork liver, as it increases hemoglobin very well.
Chicken, veal, lamb, beef, pork liver - everyone knows a product rich in vitamins, minerals and nutrients. But despite the undoubted benefits, not many people like liver dishes. There is a widespread opinion that the liver is dry, rough and basic, if not soaked in milk, bitter. And tea, a correctly selected, prepared and cooked liver, is a delicate, delicious dish.
You will need
- Sharp thin knife;
- Excellent lighting;
- Milk or boiling water and salt.
Instruction
1. So where did the myth that the liver is bitter come from? The fact is that next to the liver is the gallbladder, and in the liver- bile ducts. If the animal was abnormally butchered, if you do not carefully remove the gallbladder, then the bile will enter the product and ruin its taste, giving it the same bitterness, which can ruin the whole dish.
2. Observe the liver carefully. Remove the gallbladder, cut out the bile ducts and any slices that are colored greenish. This color is just inherent in spilled bile. That's all you can do to get rid of sadness. No soaking of spoiled liver unable to cope with the characteristic taste.
3. Pork liver is more bold in structure and in order to give it additional softness and tenderness, it is soaked in milk. To do this, the pork liver is washed in advance, the shell is removed, the bile ducts are removed and soaked for several hours in cold cow's milk.
4. The same result can be achieved if the liver is blanched before cooking, that is, boiled for several minutes in cool and slightly salted boiling water.
5. If you doubt that the liver you bought is from a young animal, then, regardless of origin, advance soaking in milk or blanching will also not hurt. Tea is famous that with age, all tissues lose their elasticity, which means that when cooked, they will be more rigid.
6. The most tender is considered to be veal and chicken liver. If you choose between these two products, you should pay attention to the fact that veal liver contains much more copper, a lot of zinc, and is also rich in vitamins A and B12. But in chicken liver there is calcium, steel, selenium, thiamine, folic acid, vitamin E and a lot of vitamin C. Many fruits lose chicken liver on the table of contents of vitamin C.
Helpful advice
The liver needs a short heat treatment. A positively cooked liver is slightly pink on the cut. If the liver is overcooked or overcooked, it will become rough and dry.
The liver is considered one of the most useful products on our tables, because its beneficial properties have a positive effect on human health, moreover, a deliciously cooked liver will serve as a kind of delicacy on any table. How to cook pork liver deliciously so that it is soft, has an appetizing appearance and is a healthy dish that every household or even guests in the house will eat with pleasure? It turns out that there are several secrets of cooking this type of offal, which will allow every housewife to turn into a chef for her family or guests for a while.
To keep the liver from burning
Not every cook, especially a beginner, will decide to cook pork liver. And the reason for this is the fact that pork is bitter because of the bile ducts that are in it. It is these ducts that must be removed during the cleaning of the offal very carefully and washed with each piece during the cooking process. It is also very good to soak the liver before frying or stewing it in milk or water with vinegar in proportion to 1 liter of water - 150 g of 9% vinegar. Soaking time is approximately 1-1.5 hours.
Also, in order to remove the bitter taste of the liver, a little sugar or a few teaspoons of honey are often added to it during cooking. Well, to hide the sweetish aftertaste, the liver is salted during cooking at the end.
These are the simple and uncomplicated secrets of cooking pork liver. As for the recipe itself for stewing or frying the liver, it is also quite simple and includes a minimum set of ingredients.
Pork liver in sour cream sauce
So, before cooking the liver according to this recipe, it is best to soak its pieces in. This will give the product a softer and more delicate taste, and even in the process of cooking it will increase in volume.
Ingredients:
- 400 g liver
- 100 ml milk
- 2 onions
- 200 ml sour cream
- 1 garlic clove
- 1 tbsp flour
- 1 tsp mustard
- vegetable oil for frying
- salt, pepper and herbs to taste.
Cooking method:
1. Clean the liver from the bile ducts, cut into pieces and soak in milk.
2. Peel and cut the onion into half rings, fry in vegetable oil until the onion becomes soft. Add the liver to it and fry everything together for about 10 minutes.
3. In a separate container, mix all the other ingredients - sour cream, flour, mustard, finely chopped garlic, spices. Pour the liver with this sauce and cook everything together until tender. The readiness of the liver is determined by whether blood comes out of it when pressed or cut. It is not recommended to fry this dish for too long, so that it does not turn out to be excessively hard, and the liver itself does not dry out.
4. At the end of cooking, salt the liver and sprinkle with herbs. Cover the dish with a lid and let it brew for some time.
The dish prepared according to this recipe is very soft, juicy and tasty.
Serve stewed liver preferably hot with salads or any side dish, although pork liver is often eaten chilled.
Other pork liver recipes
The fastest way to cook this offal is, of course, frying in vegetable oil. The recipe itself is very simple, because the chopped pieces of the liver just need to be fried in vegetable oil on both sides for about 10 minutes.
At the end of cooking, salt and pepper the dish, although true chefs do not recommend getting carried away with spices while cooking pork liver, because it has a pleasant taste and aroma from nature.
Very unusual and delicious cooking pork liver in Japanese. This recipe is not from Japanese cuisine, but it got its name because of the ingredients that are popular in this country - rice, soy sauce, paprika.
Pieces of the liver must be cut into long strips and each fry in flour in vegetable oil. Separately, mandarin slices are fried in butter and they are laid out on pieces of the liver. Rice is boiled separately. When serving, the rice is drizzled with soy sauce, and the liver pieces are laid out next to the mandarin pieces on top of them. You can also add peas, paprika or red pepper to the rice to taste. The dish turns out unusual, but very tasty.
These simple and delicious recipes for cooking pork liver can please all family members with delicious and healthy dishes on dinner tables.
An interesting video on the topic: "How delicious to cook pork liver without bitterness and simply":
Often the liver is dry, bitter or hard, so many people do not like the liver. Since the liver is one of the most useful and cheap foods, we suggest that those who do not like the liver give it another chance.
The main problems that arise in the process of cooking the liver at home are: the liver is bitter, the liver has become tough after frying.
How to cook delicious cookies?
The first step is to buy a good fresh liver.
How to determine the freshness of the liver?
When choosing a liver, you need to pay attention to its surface and smell. The surface of a fresh liver has no damage, dried spots, or stains. The color of the liver should not be too light or dark. If the color of the liver is too light, then the animal is sick, and if it is too dark, then the liver has been stored for a long time. The smell of a fresh liver is sweetish, if sourness is sniffed out, the liver is already spoiled.
If you lightly poke a knife into a raw liver, then blood should stand out, and the trace of the dent should quickly disappear, the surface should be leveled.
Why is the liver bitter?
Prepare the liver so that it does not really taste bitter. The liver is bitter if bile got on its surface when the animal was slaughtered, or vessels, veins, film and fat were not carefully removed during processing, these components add bitterness to liver dishes. Rough films are present in pork and calf liver, they must be removed with a knife, lifting the films with your hand. In the bird's liver, all connecting veins must be removed.
Unfortunately, if your dish is bitter, nothing can be done about it, just be careful when choosing and remove all films and veins so that the liver does not turn bitter.
There is a myth that it is pork liver that is bitter, but beef, chicken and turkey liver can also give bitterness if it has been improperly processed.
Why does the liver turn out dry and tough after cooking?
Beef or pork liver turned out tough and dry after frying, which means it was overexposed on fire. To make the liver soft, it is enough for her to stay in a hot pan for 3-5 minutes. And be sure to bread it in flour or breadcrumbs before frying, such a batter will not let the juice flow out of the liver, and the liver will remain juicy.
To prepare a soft and juicy liver, it must first be processed in the following ways:
- Soak in cold milk for 40-60 minutes;
- Sprinkle each piece with soda, after 1 hour, rinse thoroughly with water;
- Soak in mineral water with the addition of berry juice (fresh or frozen berries) for 40-60 minutes.
It is also worth salting the liver at the very end of cooking, as it takes moisture.
You can correct the situation with a hard liver by stewing it for 40 minutes with onions, filled with water or broth, or twist it in a meat grinder and use it as a filling for pancakes or pies. This is also an occasion to make pâté.
