Pork liver. Our talk today will be about her. This product is a little peculiar and not everyone likes it. Not every housewife loves to cook various dishes from it. Some even believe that offal does not deserve attention at all, saying that their use is the lot of plebeians. But, saying this, they forget that the liver used to be considered a delicacy. She was often served at the table of kings. Of course, in order for the dish from it to be tasty, it must be properly prepared. And for this you should know how much to cook the liver.
The liver is a very healthy product. It contains many amino acids, microelements and vitamins that are necessary for us, it is very rich in proteins and collagen. It contains large quantities of 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 prescribed almost the main product in the therapeutic 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 aftertaste and is bitter, so some preparatory work should first be done. To remove the bitterness, the liver should be soaked before cooking. This is best done 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 this, the liver needs to be removed, washed, dried and only then put in boiling water. A properly prepared pork liver will be more tender, and the bitter taste will disappear. So how much is the liver cooked? According to the standard preparation recipe, reflected in any routing, the cooking time is from 40 to 50 minutes, depending on the size of the liver.
We figured out how much to cook the pork liver, it remains to find out how to determine its readiness. If the indicated cooking time has expired, and you have doubts about the readiness of the product, then just take a wooden stick or an ordinary match. Poke a piece of liver with it, if transparent juice flows out of the resulting hole, then it is ready.
Most housewives are interested in how to cook the liver, primarily in the preparation of salads from it. After all, it should be especially tender so that the salad is tasty. Overcooked liver becomes stiff, and in this case, the product itself certainly does not deserve the approval of your loved ones. Some housewives, when cooking liver for salad, use milk instead of water when cooking. In this case, the cooked liver not only becomes incredibly tender, but also acquires a creamy taste, which gives some salads a special charm.
Of course, it is not always possible to buy a fresh product that has not gone through freezing in our stores. Therefore, we usually purchase frozen pork liver. Before cooking, you must properly defrost it, otherwise you can just ruin the whole dish. Do not thaw the liver in the microwave, as the rays may begin to steam inside or around the edges, and these places will become very stiff during cooking. The best way to defrost is simply to leave the liver at room temperature for a couple of hours, placing it in a regular plastic bag to prevent it from drying out.
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 pork liver dishes - paste. Liver pate is perhaps one of the most popular dishes from this product. Many believe that it is extremely difficult to cook it at home, but this opinion is erroneous. In fact, everything is quite simple. You need to cut the liver (500 grams) into small pieces. Then take about 80 grams of bacon, chop it as small as possible and put in a well-heated deep frying pan. After the fat begins to melt out of the bacon, you need to add chopped onions and grated carrots (the amount is taken to taste, that is, as much as you like), this mixture should be fried and brought to half-cooked.
Next, put the chopped liver in the pan, add spices, salt, pepper, various spices (optional), nutmeg. After the liver is browned until golden brown, cover the pan with a lid and simmer until tender. Cool, then pass through a meat grinder 3-4 times (through a fine wire rack) or grind in a blender. After this, 100-150 ml of milk should be added to the mixture, instead of milk, you can add the same amount of meat broth, mix well. Put on fire and bring to a boil very quickly, then cool and mix with 100 grams of butter (soft but not melted). Beat the resulting mixture in a blender or using a mixer.
As you can see, there is nothing complicated in the process of preparing liver paste. In addition, each housewife can show a little imagination and add something of their own, for example, champignons. Good appetite!