The secret of preparing incredibly tender liver without unnecessary hassle was shared on March 13 by Ukrainian restaurateur Evgeniy Klopotenko on YouTube.
He recommended cooking the liver using the sous vide method – using only a bag and hot water.
“The most tender liver that cooks itself while you go about your business – isn’t it a fairy tale? Try it,” Klopotenko urged.
Products
- 500 g chicken liver;
- 2 sprigs of thyme;
- salt and pepper to taste;
- vegetable oil for frying.
Preparation
- Be sure to clean the liver of films and vessels. This is the main secret so that it does not become bitter.
- Place the liver in a ziplock bag or a regular tight bag (you can even wrap it in cling film). The main thing is to expel as much air as possible and close it tightly so that water does not get inside.
- Place the bag in a container and pour boiling water over it. Press down on top with a plate to prevent the bag from floating and leave for 30 minutes.
- After half an hour, when the water has cooled to a warm state, drain it and fill the bag with fresh boiling water again. Repeat the procedure three times (the process will take 1.5 hours).
- Remove the liver. It is already ready and has a consistency similar to pate or foie gras. To give it its usual appetizing appearance, quickly fry it in a frying pan with butter and salt for literally one and a half minutes on each side until golden brown.
- If you don’t want to bother with the kettle, you can leave the bag in the pan on the lowest heat for about an hour and a half.
Important nuances
- Water should not get inside the bag to the liver itself, otherwise it will become harsh.
- The inside of the liver may remain pinkish – this is a sign of perfect sous vide cooking.
According to the restaurateur, liver prepared according to this recipe literally melts in your mouth. Klopotenko assured that it is so tender that it can be easily crushed with a fork into a homogeneous cream.
