Liver is a specific food that not everyone knows how to cook. The main secret of this delicious dish is that you need to pre-soak the beef liver in milk. A simple manipulation improves the taste of the offal: it removes bitterness, adds juiciness and tenderness. And if milk is not at hand, any other dairy and fermented milk products will come to the rescue - or even water with spices and salt. We invite you to learn all the intricacies of soaking and preparing delicious liver.
With garlic
Liver in milk, the recipe for which is very simple and quick, acquires a rich aroma and pungent taste due to the garlic cloves used. To maintain softness and juiciness, the offal is initially fried at maximum heat, then simmered over low heat under a closed lid. In this case, the volume of herbs and garlic must be adjusted at your discretion.
What ingredients will you need?
List of required products:
- spinach leaves - a bunch;
- onion – 75 g;
- vegetable oil – 45 ml;
- milk – 400 ml;
- carrots – 75 g;
- liver – 400 g;
- spicy spices - a pinch;
- salt - a pinch;
- ground black pepper - a pinch;
- garlic cloves – 3 pcs.
Step-by-step cooking process
Step-by-step cooking process:
- Pre-wash the liver, peel and cut into pieces. Transfer the prepared offal into milk for soaking for 60 minutes.
- After the specified period of time, transfer the liver pieces into a saucepan with hot vegetable oil. Fry the pieces for 5 minutes.
- Cut the carrots and onions into slices and half rings, respectively.
- Place the chopped vegetables in a saucepan with the liver. Simmer the mixture on low heat for 15 minutes.
- After the allotted period of time, add salt, pepper and herbs to the ingredients.
- In 2 min. Before the end of cooking, add chopped garlic cloves to the saucepan.
- Remove the saucepan from the stove, adding spinach leaves to the contents. Cover the pan with a lid and set aside for 1 minute.
Serving rules, decoration
The liver is served hot with spinach, garlic and vegetables. Sour cream or ketchup is suitable as a sauce.
Features of different types of liver
- Pork is a fatty product. The main differences of this type are a slight bitterness, softness and juiciness.
- Beef, unlike pork, is leaner. Covered with a film, it is difficult to chew. After heat treatment, it is tougher and rougher than its analogues.
- Veal - dietary. Rich in vitamins and microelements. In appearance it resembles beef, but not as rich in color.
- Chicken is a low-calorie, filling and healthy offal. Of all types of liver, it is the softest and quickest to cook.
Source
Chicken liver stewed in milk gravy with spices
Ingredients
- Cow's milk - 1 glass;
- Vegetable oil - for frying;
- Chicken liver – 500 g;
- Onions – 2 pcs.;
- Dried basil - a pinch;
- Thyme - a pinch;
- Salt - to taste;
- Bay leaf - to taste;
- Black peppercorns – 0.5 tsp.
How to make delicious chicken liver in milk dressing at home
- We sort the chicken liver, remove veins, bloody clots and lumps, and rinse thoroughly in cold water.
- Place the liver in a bowl of ice water and forget about it for half an hour.
- Meanwhile, peel the onion, cut it into two halves, and then chop it. Our chef will tell and show you how to do this quickly and without tears.
- Heat a frying pan by pouring a little sunflower oil into it. Place the onion in it and fry quickly until transparent.
- Pour the spices and spices into the frying pan, except for the bay leaf, then simmer the onion a little more under the lid until it becomes well soft.
- Remove the liver, soaked from bitterness, from the bowl and cut it as we like.
- We put it in a frying pan, where we fry the giblets together with the onion for a minute on each side so that the liver is slightly browned.
- Pour milk into the pan, add bay leaf and black peppercorns.
- Cover with a lid and simmer over low heat until fully cooked until you get an appetizing gravy.
This dish is incredibly tasty and will appeal even to those who are not fans of internal organs and generally avoid such cuisine.
Pork liver with vegetables
Liver in milk, the recipe for which includes various vegetables in the composition of the treat, is a nourishing and appetizing delicacy with a delicate taste.
The juiciness of the offal is given by vegetables, which release a lot of juice during the stewing stage.
What ingredients will you need?
Ingredients required for preparation:
- canned beans – 100 g;
- potato tubers – 300 g;
- onion heads – 150 g;
- vegetable oil - for frying;
- milk – 300 ml;
- carrots – 50 g;
- flour – 15 g;
- pork by-product – 500 g;
- cream – 75 ml;
- salt and pepper - as needed.
Canned beans can be added as desired since they are not the main component of the dish. Cream can be replaced with sour cream in a similar volume. It is advisable to use black and red ground pepper.
Step-by-step cooking process
Step-by-step cooking process:
- Dip pork by-product into milk for 60 minutes. After a while, free the liver from film, veins and dried blood clots. Cut the product into slices or strips of equal thickness.
- Chop the onion into half rings, peel and chop the potatoes into strips. Chop the carrots into cubes.
- Sprinkle the offal with flour and fry in hot oil on all sides for 2 minutes. Place the chopped vegetables into the saucepan with the liver, continuing to fry for 3 minutes.
- After the specified period of time has passed, add canned beans without marinade and milk that remains after soaking.
- With constant stirring, simmer the ingredients on low heat for 5 minutes.
- In a container, combine the cream with spices and flour, stirring thoroughly until smooth. Pour the mixture into a saucepan and simmer over low heat for 3 minutes.
Serving rules, decoration
Pork liver stewed with vegetables is tasted hot, garnished with chopped fresh herbs.
How to soak the liver correctly?
Everything is quite simple. Correctly soak the liver as follows:
- If the offal is frozen, let it thaw.
- Rinse the liver thoroughly, remove the film and bile ducts.
- Cut into portions (optional).
- Pour milk over the liver until it is completely covered.
- Wait the right time.
- Place the liver in a colander and let drain.
- Start cooking.
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To make the liver dish juicy and tasty, you should carefully remove all the veins and remove the film. Experienced chefs use one trick: the film will come off easier and faster if a piece of liver is scalded with boiling water or kept in hot water for 20–30 seconds.
Soaking time
The duration of soaking depends on the size of the liver and the presence or absence of odor. How long does it take to keep it in milk on average?
- Kisses – 3–4 hours.
- Chopped – 30–40 minutes.
For convenience, many housewives leave the liver in milk overnight so they can quickly cook it in the morning. You can keep it in the marinade for a long time, up to 8 hours. It is believed that the more time it remains in the liquid, the better it will be saturated and softer. Naturally, you can only leave soaked offal for such a long period in the refrigerator.
Fried liver recipe
Liver fried with onions turns out juicy even without soaking. Onions eliminate unpleasant odor and improve taste.
Prepare the dish like this:
- Rinse the liver under running water, remove the film, and cut into portions.
- For 500 grams of offal, take 2 onions, finely chop and fry over medium heat.
- Then the frying is removed for a while and pieces of liver, rolled in spices, salt and flour, are fried in the same frying pan over high heat for 5 minutes.
- After the specified time, add the onion and reduce the heat. Cook the dish for 5 minutes with the lid closed.
Useful tips and tricks
Useful tips and recommendations that will be useful to the cook when cooking:
- The soaked offal can be stewed in a saucepan in milk with vegetables or separately. However, it is advisable to cook the liver quickly, since long-term heat treatment makes it too dry.
- To easily remove the film from the surface of the offal, it is recommended to wash it, scald it with very hot water and plunge it into boiling water for a few seconds.
- When choosing a product, you should give preference to liver with a glossy, smooth surface, without stains. The smell should be pleasant, fresh and not sour. When you press on the surface of the offal, there should be no traces left.
- To obtain a soft and airy treat, the liver must be cut into pieces no larger than 1.5 cm wide before frying. To prevent salt from absorbing all the moisture, it must be added at the end of cooking, otherwise the liver will be dry.
- If possible, it is advisable to add new milk to the offal when the old one turns brown. Thanks to this, the treat will acquire better softness, juiciness and tenderness.
- To bread the liver, you can use breadcrumbs to form a crispy, browned crust on the surface. However, it is not advisable to stew the offal, because the liver will absorb a lot of moisture and become very soft inside and out.
- To maintain optimal moisture and flavor, frying each side of the liver should take no more than 5 minutes.
- Before cooking, pieces of offal can be slightly beaten to make the treat more tender and soft.
- To stew the offal in sauce, you can add 50 g of sour cream to the saucepan, which will give the dish a creamy flavor.
Liver is a specific food that you need to know how to cook. The main feature of this delicious delicacy is that according to the recipe, the offal is required to be soaked in milk. Thanks to this, you can improve the taste of the product by removing bitterness and adding tenderness with juiciness.
Beef liver soaked in milk with onions
Liver in milk, the recipe for which allows you to stew beef offal with onions in milk sauce, has a rich aroma and piquant taste. Thanks to pickles, there are notes of sourness in the taste.
The calorie content of the treat is 88 kcal per 100 g serving. The dish can be eaten by those who adhere to a dietary diet.
What ingredients will you need?
Ingredients required for cooking:
| Products | Required volume |
| Beef by-product | 500 g |
| Vegetable oil | 45 ml |
| Milk | 700 ml |
| Flour | 30 g |
| Pepper | optional |
| Onion | 75 g |
| Salted cucumbers | 240 g |
| Salt | of necessity |
If desired, beef liver can be replaced with chicken liver. When choosing a second product, it must be freed from bile, otherwise the dish will taste bitter.
Step-by-step cooking process
Step-by-step cooking process:
- Soak whole beef liver in 500 ml of milk for 3 hours.
- Chop the pickled cucumbers into small cubes. Initially chop the onion into thin half rings, then cut into quarters.
- Squeeze out excess liquid from the soaked offal and dry with a paper towel. Cut the pulp into small bars, the thickness of which is no more than 1.5 cm.
- In a saucepan with heated sunflower oil, saute the chopped onion until golden.
- Place the liver pieces into the roast, adding salt and pepper and stirring. Stir the mixture periodically to prevent the offal from burning. Fry the liver for 4 minutes until it turns a light gray color.
- Pour 200 ml of milk into the contents of the saucepan and add chopped pickles.
- After the milk boils, add flour to the mixture and stir.
- Simmer the treat under a closed lid for 6 minutes. at minimum fire power.
Serving rules, decoration
Beef liver with onions is served hot with spaghetti or rice porridge. Vegetable slices from tomatoes are suitable as an addition.
Recipe 3. Liver in milk royally
Ingredients
700 g beef liver;
puff pastry – 150 g;
Cooking method
1. Soak the liver in water for three hours. Drain the water, cut out the ducts and film. Let's cut into small slices.
2. Break the eggs into a deep cup and beat them with salt and pepper until foam appears.
Place pieces of liver into this mixture and dip thoroughly so that the eggs evenly cover them.
3. Pour flour into a flat plate and roll pieces of liver in eggs in it.
4. Lightly fry in hot oil on all sides. Place in a ceramic mold with high sides. Peel the onion and cut into thin feathers. Season each layer with pepper, salt and place onion feathers on top. So we layer until the liver runs out. Fill everything with milk.
5. Roll out the puff pastry into a layer. Brush the edges of the mold with the egg mixture and cover with dough. Seal the edges tightly and brush the surface with egg. Place in a preheated oven and bake at 180 C for about forty minutes. Serve with your favorite side dish.
What else can you soak it in besides milk?
It often happens that fried liver needs to be cooked now, but as luck would have it, milk was not at hand. Fortunately, there are many replacement options.
What can you soak the liver in, other than milk?
Liver soaked in milk can be fried, boiled, baked, stewed, made into pates, cakes, cutlets. The offal is included in many delicious dishes. Don't be afraid to experiment with it! Soaking in different marinades will allow you to surprise your household and guests with new spicy notes every time. Combine liver with vegetables, mushrooms, herbs, eggs, pears and enjoy an unforgettable taste!
Source
Recipe 7. Liver in milk Berlin style
Ingredients
half a kilogram of beef liver;
Cooking method
1. Prepare the liver. Rinse it under the tap, cut off the ducts and film. Cut into not too large pieces. Place in a deep bowl and fill with milk. Soak the offal for about half an hour.
2. Peel the onions and chop into thinner half rings. Wash the apples, remove the seeds and cut them into slices.
3. Place a frying pan on the stove, heat the oil in it and add the onion. Fry until light golden brown.
4. Place the apple slices in a frying pan and heat for literally three minutes so that they do not become completely soft and fall apart.
5. Drain the milk from the liver, lightly dry the pieces and fry on all sides until an appetizing crust appears.
6. Place heated apple slices on a plate, place fried liver on top of them and cover everything with fried onions.
Preparing offal for soaking
Before soaking, the liver needs to be prepared. To do this, it must be defrosted if the offal was in the freezer compartment. After thawing, it should be rinsed well, removing the bile ducts with the film. The prepared pulp can be cut into portions, but this procedure is not necessary.
For soaking, the milk must completely cover the offal. After a certain period of time, the liver must be transferred to a colander to drain the liquid. Afterwards the product can be subjected to heat treatment.
To get a more appetizing and juicy treat, you need to get rid of all the veins with the film, otherwise it will be bitter and tough.
