Cooking properly and tasty, or how much to cook the liver
Pork liver. Our conversation today will be about it. This product is a bit peculiar and does not like everyone. It's not every housewife who loves cooking different dishes from it. Some even believe that by-products and do not deserve attention, while saying that their use - the lot of the plebeians. But, saying this, they forget that before the liver was considered a delicacy. She was often served at the table of kings. Of course, to make a dish of it tasty, it must be properly prepared. And for this you should know how much to cook the liver.
The liver is a very useful product. It contains a lot of amino acids, microelements and vitamins that we need, very rich in proteins and collagen. In it in large quantities are copper and phosphorus, sodium and potassium, magnesium and zinc. Quite a lot of calcium and, of course, iron, and that is why the liver is designated almost the main product in the medical nutrition of people suffering from anemia. But before you think about how much to cook the liver, you should pay attention to one important point.
Pork liver has a peculiar taste andit must be bitter, so first some preparatory work should be done. To remove bitterness, the liver should be soaked before cooking. It is best to do this in milk for at least two hours. You can soak in water, slightly acidified with vinegar, also about two, but preferably three hours, while changing the water every hour. After that, the liver needs to be removed, washed, dried and then placed in boiling water. The properly prepared pork liver will be more gentle, and the bitterish taste will disappear. So, how much is the liver cooked? According to the standard cooking formula, reflected in any technological chart, the cooking time is from 40 to 50 minutes, depending on the size of the liver.
With how much to cook pork liver, wehave figured out, it remains to learn how to determine its readiness. If the indicated cooking time is out, and the product is in doubt, then just take a wooden stick or a regular match. Puncture it with a piece of liver, if transparent juice will flow out from the resulting hole, then it is ready.
Most housewives question about how much to cookliver, is primarily interested in cooking salads from it. After all, it should be especially gentle, so that the salad was delicious. The digested liver becomes hard, and in this case, the product itself certainly does not deserve the approval of your loved ones. Some housewives, when cooking the liver for salad, use milk instead of water. In this case, cooked liver not only becomes incredibly tender, but also acquires a creamy taste, which gives some salads a special charm.
Of course, to buy a fresh product that did not passfrost, in our stores may not always be. That is why we usually get pork liver in frozen form. Before cooking it must be properly defrosted, otherwise you can just spoil the whole dish. Do not defrost the liver in a microwave oven, because under the influence of rays, the pieces can start to be steamed inside or around the edges, and these places will become very stiff when cooking. The optimal way to defrost is simply to leave the liver at room temperature for a couple of hours, placing it to avoid drying out in a regular polyethylene bag.
So, how much to cook the liver we found out. How to do it right, too. Now let's talk about one of the most delicious dishes from the pork liver - about pate. Hepatic pate is perhaps one of the most popular dishes from this product. Many people think that it is extremely difficult to prepare it at home, but this opinion is erroneous. In fact, everything is quite simple. It is necessary to cut the liver (500 grams) into small pieces. Then take about 80 grams of fat, chop it as small as possible and put it on a well-heated deep frying pan. After the fat begins to lose fat, it is necessary to add sliced onions and grated carrots (the amount is taken to taste, that is to say how much one likes), this mixture should be fried and brought to semi-preparedness.
Then put the cut into the frying pan,add spices, salt, pepper, various spices (optional), nutmeg. After the liver is browned to a golden color, cover the pan with a lid and cook until cooked. Cool, then pass through a meat grinder 3-4 times (through a fine grate) or grind in a blender. After this, add 100-150 ml of milk to the mixture, you can add as much meat broth instead of milk, mix well. Put on the fire and very quickly bring to a boil, then cool and mix with 100 grams of butter (soft, but not melted). Blend the resulting mixture in a blender or with a mixer.
As you can see, nothing is complicated in the processthere is no preparation of liver pate. In this case, each hostess can show a little imagination and add something of its own, for example, champignons. Enjoy your meal!
