Liver probably has as many fans as detractors. Some people have a genuine dislike of offal. Often the cause is unpleasant memories. Bitter and hard liver can effectively discourage its preparation in the future. What could be the reason? Most often it is a matter of simple mistakes made during its preparation. Check out how to fry the liver to make it soft and what to watch out for so as not to spoil its taste.
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Why is liver bitter and how to make it not hard? Watch out for a common mistake
The most common way the liver is fried. However, offal prepared in the wrong way will simply be distasteful. Before thermal processing, it is worth rinsing them under running water, and then soaking them in milk. Thanks to this, the liver will lose its unpleasant bitter taste and its smell will become more bearable. All you have to do is soak the offal for an hour to feel the huge difference.
It is also worth paying attention to the appropriate seasoning. Wondering how to season liver? Above all remember to salt it at the very end of frying. Using this spice at the very beginning of the heat treatment will make the liver hard and dry. This is one of the most common mistakes we make when frying.
How to fry the liver to make it soft? Watch out for the pan
After soaking in milk, roll the pieces of liver in wheat flour. This will make frying much easier. The flour will absorb excess moisture and prevent the fat from spattering in the pan. How to fry liver? Remember to fry offal in well-heated fat and strong fire. Liver should be short but intense. This will make it perfectly soft.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
