How to boil the liver?

Perebasova Evgenia
Perebasova Evgenia
July 17, 2012
How to boil the liver?

The liver is a tender meat by-product, but not for all it turns out. In this article we will tell you how to cook the liver.

For a start, it is worth noting that the liver is saturated with useful trace elements, such as: iron and potassium, sodium and calcium, magnesium, phosphorus and copper. All of these substances are in the liver in an easily digestible form. In addition, the liver contains amino acids and vitamins of groups B, A and C. That is why the liver is very useful.

Do not forget that the liver is a perishable product, so before cooking, carefully check its quality. If it is in doubt, throw it away.

How to cook chicken liver

The liver of the bird is the most tender. For its cooking requires the least time, it will be ready in 10-15 minutes. It is worth noting, the longer you cook the liver, the harder it will turn out, so control the cooking process. The finished liver in the section or fault has a uniform color, without dark clots and bruises.

How to cook beef liver

Before cooking, beef liver should be soaked for 30-40 minutes in milk or cold water. This is done to get rid of bitterness. In addition, the liver also needs to be cleaned from the film (as this is easier to do, you will learn at the end of the article). Boil beef liver should be in salted water, over low heat, if desired, you can add various spices, put the liver in the already boiling water. The foam formed during cooking should be removed from the pan. If you boil the liver in a large piece, cooking will take about 40 minutes, but if you boil the liver, cut into pieces, the cooking time will decrease to 5-10 minutes, depending on the size of the pieces. If you cook a large piece, you can check the readiness as follows: remove the liver from the water, pierce it, and if a dark liquid does not leak out of the puncture, then the liver is ready. Do not digest the liver, so it will turn out softer.

How to cook pork liver

Pork liver is very bitter, so before cooking it must be soaked in milk or water, for 1.5-2 hours, better than two, when soaking in water, the water must be changed every hour. Thanks to soaking in milk, the liver not only ceases bitter taste, but also becomes more tender.In boiling, salted water, dip the liver, after removing the film from it, and cook for 40-50 minutes. The readiness of the liver is determined, as well as beef, that is, when a piece is punctured, a clear liquid should be released.

Liver Removal Tips

Sprinkle raw pork or beef liver with salt, and leave it for 10 minutes, after which it will be much easier to remove the film, just as it is worth removing the veins from the liver.

In conclusion, it is worth saying. That fried liver is much more delicious than boiled, but knowledge of how to boil the liver will be useful to you for preparing various snacks and salads from the liver.