Liver is a delicate ingredient, so it reacts to any mistake in preparation. Most often, it becomes bitter or hard for three reasons: improper cleaning, incorrect salting and frying for too long.
Improper cleaning of meat
Pork and beef liver often contains pellicles, blood vessels and fibers which, after frying, cause bitterness and an unpleasant consistency. Their presence is the main reason for an unsuccessful dish. Before frying, clean each piece thoroughly, removing anything hard or stiff. Only a clean, uniform structure of meat guarantees a mild taste.
Salting too early
This is a mistake that many amateur cooks make. Salt, added before or during frying, draws water from the meat and causes it to dry out. Then the liver becomes hard and stringy. The best time to season with salt is at the end of frying, just before serving.
Excessive frying
Liver cannot tolerate long contact with fire. High temperature maintained for too long destroys its structure and causes… it loses its natural juiciness. Fry the chicken for 2-3 minutes on each side, and the pork and beef for no longer than 4-5 minutes. The meat should be soft and slightly pink inside.
The secret lies in a simple procedure that dramatically changes the texture and taste of meat: soaking in dairy products. This is an old but extremely effective method, known from traditional regional cuisines. Dairy neutralizes bitterness and softens fibers and makes the liver exceptionally tender after frying.
How to do it?
- Clean the liver thoroughly of membranes and veins.
- Put it in a glass or ceramic dish.
- Pour milk, natural yogurt or kefir – the dairy products must completely cover the meat.
- Cover and put in the fridge for at least 2 hours (preferably 4-6).
- After removing, dry with a paper towel.
This simple procedure makes the liver lose any bitterness and its structure becomes soft and smooth.
The problem of splattering fat is a common reason why many people give up preparing liver at home. Wrongfully, because you only need to follow a few rules to get the desired effect.
- Thorough drying – after soaking in dairy products, the meat must be dry. Even a bit of moisture causes hot fat to splatter violently.
- Appropriate fat and temperature – it is best to fry the liver in clarified butter or a mixture of oil and butter. The fat must be well heated, but not smoking – then the surface of the meat immediately “closes” and limits splattering.
- A delicate layer of flour – coating pieces of liver in a thin layer of wheat or potato flour not only reduces splattering, but also gives the meat a delicate, ruddy crust.
- Deep frying pan or saucepan – the high edges of the pan effectively retain most of the fat, making frying stress-free and mess-free.
It’s worth it to emphasize the taste of the liver serve it with appropriately composed herbs and spices (marjoram, thyme and freshly ground pepper) and onion – glazed until golden, fried separately and combined with the meat at the end, it will give an extraordinary aroma.
Sources: Terazgotuje.pl
