To prepare a delicious and healthy salad with liver, you should know how to cook it properly. Subtleties, secrets and useful advice of experienced chefs of the correct cooking of the liver. Step-by-step recipe with a photo. Video recipe.
The liver is a delicate and amazing product that contains a huge number of beneficial properties. Most often it is fried with onions, in sour cream sauce, or a paste is made. However, it can be a stand-alone dish if you just boil it. From the boiled offal, you can make a spread, use for filling in pies, use as a component for a salad. A properly boiled liver has an exquisite taste, becomes juicy and soft. How to cook liver for salad, we'll talk in this review. It is worth noting that not everyone succeeds in properly cooking the liver the first time. Experienced cooks "by eye" determine its readiness, but beginners should adhere to the cooking technology. So that the boiled product does not turn out to be raw or very boiled, but it turns out with an amazing delicate taste, you need to know all the nuances and secrets of cooking the liver.
- If the boiled liver turns out to be very tough, then it will be reanimated by stewing. Simmer it over low heat for half an hour in sour cream or water.
- The readiness of the offal is checked with a fork. If you pierce the boiled liver with it until the middle, red juice will be released - the liver is undercooked, pink - ready.
- The liver is boiled over low heat.
- You can speed up the cooking process by chopping the offal into small slices.
- The product will be softer if you put 1 tsp in water. honey or sugar.
- To eliminate the specific taste during cooking, various aromatic spices are added.
- Calorie content per 100 g - beef liver - 125 kcal, pork - 130 kcal, chicken - 136 kcal.
- Servings - 800 g
- Cooking time - 1 hour 10 minutes
Ingredients:
- Liver - 1 kg
- Ground black pepper - a pinch
- Salt - 1 tsp or to taste
- Bay leaf - 1 pc.
Step by step preparation of boiled liver for salad, recipe with photo:
1. Beef liver and poultry liver are best for cooking. However, pork, turkey and rabbit will do. High-quality fresh liver of dark red color, without damage, with an even smooth surface and a pleasant smell. The surface of the pork liver has a mesh grain, beef liver is thin and smooth, and it also shines due to the film.
Wash the selected liver, carefully remove the streaks and remove the film. If the liver is frozen, then hold it in hot water for half a minute, then the film is easier to remove. To remove the film faster and easier, rub the raw liver with salt and leave for 10 minutes. If you want to make the product more tender, then fill it with milk or plain cold water for one hour.
2. Dip the liver into a cooking pot (cut into pieces if desired) and cover with water until it is completely covered.
3. Place the saucepan on the stove over high heat and bring the liver to a boil.
4. As soon as the liver boils, remove the foam with a spoon, screw the temperature down to the minimum setting, close the lid and cook for 45 minutes.
Different types of liver are cooked for different amounts of time. Whole beef liver is cooked for 40 minutes, in pieces - 20 minutes. Pork liver is cooked for 50 minutes, chicken liver - 10-30 minutes.
5. Check the liver for readiness and 5 minutes before the end of cooking, salt and pepper it and put the bay leaf.
6. Remove the cooked liver from the broth before preparing the main course. Cool it slightly so as not to burn yourself, and use for salad, both warm and cold.
See also the video recipe for how and how long to cook pork liver.
