A fried liver often appears in the home menu, but the result is not always happy: sometimes it becomes dry, stiff or bitter. The reasons for this can be different – from improper processing to violation of cooking technology. However, everything can be fixed if you know a few simple tricks.
Most often, the problem arises due to the fact that the liver has been overpowered. It is very delicate and requires minimal time on fire – as soon as red juice stops standing out, it must be removed from the pan. If you keep longer, the liver fabrics are compressed and turn into a “sole”.
Another reason is the lack of preliminary soaking. The liver often has bitterness, which is easy to eliminate if you withstand it in milk for at least 30 minutes. This will make it not only softer, but also more tender to taste. Instead of milk, you can use kefir or acidified water.
It is also important not to transplant the liver during frying. It is better to salt the dish already at the end of cooking or after heat treatment – then the salt will not eliminate moisture from the fabrics.
If the liver has already turned out to be stiff, it can be saved, stooped in sour cream sauce with onions. This will help return her softness and give a new taste. This option is especially suitable for serving with potatoes or porridge.
