The liver, before laying down, should be slightly frying in a well -heated pan, since at a high temperature a fragrant crust forms on its surface, which prevents moisture loss.
“Prepare in small portions so that the temperature of the pan does not fall, otherwise the liver will begin to stew, and not to be fried, releasing excess liquid,” the article says.
Salt during cooking meat, including liver, is better not to add.
“Salt should be literally 1-2 minutes before removal from fire. This will preserve maximum juiciness and tenderness. You can add pepper and other spices earlier,” they advised in the publication.
Long -term heat treatment can ruin the dish, and it will turn out to be dry. The preparation of the liver in a pan should not take more than 15 minutes. Moreover, it is best to prepare it immediately before serving.
